 |
ISBN
| 9780470138823 | |
DDC
| 641.815 | |
Tác giả CN
| DiMuzio, Daniel T. | |
Nhan đề
| Bread baking : an artisan's perspective / Daniel T DiMuzio | |
Thông tin xuất bản
| Hoboken, N.J. : John Wiley & Sons, 2010 | |
Mô tả vật lý
| 289 p. : illustrations | |
Tóm tắt
| A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads | |
Từ khóa tự do
| Bread. | |
Từ khóa tự do
| Cooking (Bread) | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 044 | |anju |
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| 082 | |a641.815|bD1841|223 |
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| 100 | |aDiMuzio, Daniel T. |
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| 245 | |aBread baking : |ban artisan's perspective / |cDaniel T DiMuzio |
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| 260 | |aHoboken, N.J. : |bJohn Wiley & Sons, |c2010 |
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| 300 | |a289 p. : |billustrations |
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| 504 | |aIncludes bibliographical references (pages 262) and index. |
|---|
| 520 | |aA guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads |
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| 541 | |aMua |
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| 653 | |aBread. |
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| 653 | |aCooking (Bread) |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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