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Here is a wonderful new book from French baker Frédéric Lalos, who was awarded the prestigious Meilleur Ouvrier of France at the age of 26. Lalos shares his passion for bread in this practical book, his knowledge and methods, and a great repertoire of bread formulas. Features include over 60 formulas, full page color photography of each finished formula, ingredients given in metric units, separate detailed sections prior to recipes give details on different flours, fermentation, and techniques, glossary of terms in English and French. Contents include Bread History, Wheat, Essential ingredients, Baking Methods, Recipes (baguettes, natural starters, regional breads, flavored breads and sweet breads). About the author: Frédéric Lalos is one of the youngest bakers to have been awarded the prestigious title of Meilleur Ouvrier of France, at the age of 26. After having worked as head bakery chef at Lenôtre, today, he runs several Parisian bakeries, Le Quartier du Pain. His bakeries, highly successful with the public and raved about in the press, are founded on respect for traditional baking craft. Great care is given of course, to the quality of their products, notably the flour used, its "traceability" (origins) and its rigorous selection. What is more, by opening up his bakery to curious onlookers, Frédéric Lalos has also created a close relationship of confidence with his customers. Baking trainer/teacher and technical advisor around the world, Lalos has decided to share his savoir-faire and his work methods with us in a book that sums up perfectly, his personality: pedagogical, modern and great love and passion for his work.
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Book Description EDITIONS DE L'IF, 2004. Condition: New. book. Seller Inventory # M2914449054