French Bread Baking for Beginners: The Essential Guide to Baking Baguettes, Boules, Brioche, and More (Paperback or Softback)

Kuczynski, Katie Rosenhouse

ISBN 10: 1638781893 / ISBN 13: 9781638781899

Published by Rockridge Press 4/5/2022, 2022

About this Item

French Bread Baking for Beginners: The Essential Guide to Baking Baguettes, Boules, Brioche, and More 0.64.

Seller Inventory # BBS-9781638781899

Bibliographic Details

• Title: French Bread Baking for Beginners: The Essential Guide to Baking Baguettes, Boules, Brioche, and More (Paperback or Softback)
• Publisher: Rockridge Press 4/5/2022
• Publication Date: 2022
• Language: English
• ISBN 10: 1638781893
• ISBN 13: 9781638781899
• Binding: Paperback or Softback
• Condition: New
• Book Type: Book

About this title

Synopsis

Bake delicious French breads at home with simple, authentic recipes

Crusty baguettes, tender brioche, and flaky croissants are some of the world's most delicious and beloved breads―and now you can make them yourself in your own kitchen! This top choice in baking books simplifies the French bread-making process for beginners, providing everything you need to re-create your boulangerie favorites.

What sets this French baking cookbook apart:

• French bread basics―Learn what makes French bread so special, what important baking terms mean, and which tools and ingredients you'll need to have on hand to start baking.
• Step-by-step instructions―Find detailed directions and expert tips for the entire French bread-making process, from combining ingredients and kneading dough to adding finishing touches and baking to perfection.
• 20 beginner-friendly recipes―Discover straightforward recipes for a mouthwatering variety of French breads―plus a handful of bonus recipes that feature your finished bakes, like Pain Perdu with Whipped Crème Fraiche.

Capture the magic of a Parisian bakery at home with this instructional French cookbook.

About the Author

KATIE ROSENHOUSE has a grand diploma in pastry arts from the French Culinary Institute. She currently teaches pastry and business classes at Auguste Escoffier School of Culinary Arts and lives in Brooklyn, New York, with her family.