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All About Croissant
MAKE THE PERFECT CROISSANT 🥐
Book All About Croissant by Jean-Marie Lanio and Jérémy Ballester with 15 croissant recipes . This is a...
Thomas Teffri-Chambelland's latest book on panettone and sourdough pastries. Is a complete treatise on the subject of sweet leavened doughs fermented with natural leaven.
Sourdough Panettone and Viennoiserie
69.90€
Thomas Teffri-Chambelland's latest book on panettone and sourdough pastries. Is a complete treatise on the subject of sweet leavened doughs fermented with natural leaven.
The book is divided into three main parts: Theory, Practice and Recipes.
- The "Theory" chapter provides a hitherto unpublished understanding of the phenomena involved: evolution of the bacterial flora during manufacture, role of minority bacteria, production of dextrans... Several scientific studies shed new light on the subject.
The author also presents the basics of the universal method that will allow you to create your own recipes for sourdough pastries.
- The "Practice" chapter allows everyone to become familiar with the basic materials and techniques. You will find essential and concrete information: where to buy moulds, flour... Many steps guide the reader from the management of the sourdough, through the kneading and shaping stages to the confiscation of the fruit.
- Finally, the Recipes section offers you more than twenty highly detailed sourdough recipes: panettone, croissant, brioche, kouglof...
With the participation and recipes of the world's greatest chefs: Ezio Marinato, Mauro Morandin, Alfonso Pepe, Daniel Jorda, Miquel Saborit, Christophe Louie, Emmanuel Revuz and Roy Shvartzapel!
The book offers several levels of reading. It is intended for professionals and passionate amateurs. Years of work combined in a 264-page bible, just for you!
- Size
- 19,7 x 24,1 x 2,9 cm
- Language
- English or Spanish
- Author/s
- Hardcover
- 264 pages
- Published in
- 2021
- Weight
- 1,5 kg
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Walter B. published the 19/02/2025 following an order made on 16/12/2024
4/5
pretty good content, very concise in many aspects. Requires previous knowledge about biochemistry to fully grasp some of the theory. Difficult to read at times (i spent more time reading background info on wikipedia etc in order to understand). Possibly the best book there currently is for highly ambitious and adventurous sourdough bakers.
Anonymous customer published the 29/11/2023 following an order made on 19/11/2023
5/5
Wonderful book and excellent packaging!!
Brinck Christian P. published the 22/11/2023 following an order made on 29/10/2023
5/5
.. but it was worth the wait! It’s a god damn fantastic book! World class baking book. It makes my, now previous favourite baking book, tartine bakery by chad robertson, look like something out of kindergarten.
Anonymous customer published the 26/07/2023 following an order made on 14/07/2023
5/5
Fantastic
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