Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.

Author: The Culinary Institute of America (Cia), Hans Welker, Lee Ann Adams
Publisher: Wiley
Published: 03/07/2016
Pages: 416
Format: Hardcover
Weight: 3.00lbs
Size: 11.10h x 8.50w x 0.90d
ISBN: 9781118435878

Payment by weight through FEDEX or DHL