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Item Details
| Title:
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PROFESSIONAL BREAD BAKING
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| By: |
Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams |
| Format: |
Hardback |
| List price:
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£68.00 |
| Our price: |
£61.20 |
| Discount: |
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| You save:
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£6.80 |
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| ISBN 10: |
1118435877 |
| ISBN 13: |
9781118435878 |
| Availability: |
Usually dispatched within 1-3 weeks.
 Delivery
rates
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| Stock: |
Currently 0 available |
| Publisher: |
JOHN WILEY & SONS INC |
| Pub. date: |
7 March, 2016 |
| Pages: |
408 |
| Description: |
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. |
| Synopsis: |
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. |
| Publication: |
US |
| Imprint: |
John Wiley & Sons Inc |
| Returns: |
Returnable |
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