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Special and Decorative Breads: Traditional, Regional and Special Breads, Fancy Breads - Viennese Pasteries - Croissants, Brioches - Decorative Breads - Presentation Pieces Hardcover – January 1, 1998
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Top Customer Reviews
This book gives you a lot of information on the processes and methods of breadmaking. Each recipe is detailed and not all the methods are the same for all the breads as in other books. The book deals with poolish preparation and use, the straight method of bulk fermentation but in a way that makes tasty bread, Levain (Sourdough) breads, Viennoiserie (Brioche, milk bread etc. It also includes a large section on artistic bread decoration something that is rearly (almost never) included in baking books. But the real gem in the crown is the section on Croissants. You do not know proper croissant production unless you read it. Six different methods of producing croissants, from the straight method, to the slow rising method, to the levain method. Absolutely great. With this book and a little help from a French baker I worked with briefly, my croissants look and taste as if they came out of a traditional Paris bakery (I use the overnight rise method).
A few last details. This book is for professionals not home cooks (unless they are very experienced).Read more ›
Cuisinsky, amateur bread baker out of supermarket self defense
Most Recent Customer Reviews
I am not going to say much more, for the book is really good!
This is not your typical "Cups" and "Spoons" measurement book. No! No! Read more