Book
Le Cordon Bleu bakery school : 80 step-by-step recipes for bread and viennoiseries / Le Cordon Bleu ; recipes and lifestyle photographs, Delphine Constantini ; step-by-step photographs, Juliette Turrini ; Recipe styling, Mélanie Martin.
"Explained by the chefs of the famous French culinary school. Recipes for 'French tradition' baguette, leaven bread, festive rolls, focaccia. ciabatta, pitta, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, kouign-amann, three Kings' cake...and much, much more. Traditional and regional breads, international breads as well as viennoiseries (Danish pastries) and Baker's style pastries, - Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers, - Gives different methods of pre-fermentation: fermented dough, yeast-based leaven, poolish and liquid and stiff leavens, - with 280 step-by-step photos to demonstrate clearly many techniques." -- back cover.
Record details
- ISBN: 9781911667421
- ISBN: 1911667424
- Physical Description: 319 pages : color illustrations, chiefly color photographs ; 27 cm
- Edition: English language edition 2022.
- Publisher: London : Grub Street, 2022.
Content descriptions
| General Note: | Includes index. Published originally in French as L'École de la Boulangerie. |
Search for related items by subject
| Subject: | Baking. Bread. Dough. Pastry. |
| Genre: | Recipes. |
Available copies
- 1 of 1 copy available at Missouri Evergreen. (Show)
- 1 of 1 copy available at Jefferson County.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Jefferson County Library-Windsor | 641.815 BAKERY (Text) | 30065100120606 | Non-Fiction | Available | - |
Loading Recommendations...
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| 245 | 0 | 3. | ‡aLe Cordon Bleu bakery school : ‡b80 step-by-step recipes for bread and viennoiseries / ‡cLe Cordon Bleu ; recipes and lifestyle photographs, Delphine Constantini ; step-by-step photographs, Juliette Turrini ; Recipe styling, Mélanie Martin. |
| 246 | 3 | 3. | ‡aBakery school |
| 250 | . | ‡aEnglish language edition 2022. | |
| 264 | 1. | ‡aLondon : ‡bGrub Street, ‡c2022. | |
| 264 | 4. | ‡a©2021 | |
| 300 | . | ‡a319 pages : ‡bcolor illustrations, chiefly color photographs ; ‡c27 cm | |
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| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡aIncludes index. | |
| 500 | . | ‡aPublished originally in French as L'École de la Boulangerie. | |
| 520 | . | ‡a"Explained by the chefs of the famous French culinary school. Recipes for 'French tradition' baguette, leaven bread, festive rolls, focaccia. ciabatta, pitta, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, kouign-amann, three Kings' cake...and much, much more. Traditional and regional breads, international breads as well as viennoiseries (Danish pastries) and Baker's style pastries, - Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers, - Gives different methods of pre-fermentation: fermented dough, yeast-based leaven, poolish and liquid and stiff leavens, - with 280 step-by-step photos to demonstrate clearly many techniques." -- back cover. | |
| 650 | 0. | ‡aBaking. ‡0(ME)19996 | |
| 650 | 0. | ‡aBread. ‡0(ME)20212 | |
| 650 | 0. | ‡aDough. ‡0(ME)483063 | |
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| 655 | 7. | ‡aRecipes. ‡2lcgft ‡0(ME)163 | |
| 700 | 1 | . | ‡aConstantini, Delphine, ‡ephotographer. ‡0(ME)835090 |
| 700 | 1 | . | ‡aTurrini, Juliette, ‡ephotographer. |
| 700 | 1 | . | ‡aMartin, Melanie. ‡0(ME)325648 |
| 902 | . | ‡aMJ8 ‡b01/05/2023 ‡coverlay | |
| 904 | . | ‡aMARCIVE 2023 | |
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