Le Cordon Bleu bakery school : 80 step-by-step ... Read More
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Record details
- ISBN: 9781911667421
- ISBN: 1911667424
- Physical Description: 319 pages : colour illustrations, photographs ; 27 ... Read More
- Edition: English language edition 2022.
- Publisher: London, England : Grub Street, 2022.
Content descriptions
| General Note: | Published originally in French as L'École de la Boulangerie. |
| Summary, etc.: | "Explained by the chefs of the famous French ... Read More |
Search for related items by subject
| Subject: | Baking. Formulas, recipes, etc. Bread. Dough. Pastry. |
Search for related items by series
| LDR | 02570cam a2200505Mi 4500 | ||
|---|---|---|---|
| 001 | 404654 | ||
| 003 | LARL_NWRL_CONSORTIUM | ||
| 005 | 20230118160528.0 | ||
| 008 | 221109s2022 enkao e 001 0 eng|d | ||
| 040 | . | ‡aAU@ ‡beng ‡erda ‡cAU@ ‡dOCLCF | |
| 020 | . | ‡a9781911667421 ‡qhardback | |
| 020 | . | ‡a1911667424 | |
| 035 | . | ‡a(OCoLC)1350559189 | |
| 082 | 0 | 4. | ‡a641.815 ‡223 |
| 110 | 2 | . | ‡aLe Cordon Bleu, ‡eauthor |
| 245 | 1 | 0. | ‡aLe Cordon Bleu bakery school : ‡b80 step-by-step recipes for bread and viennoiseries / ‡cLe Cordon Bleu ; recipes and lifestyle photographs, Delphine Constantini ; step-by-step photographs, Juliette Turrini ; Recipe styling, Mélanie Martin. |
| 246 | 3 | 3. | ‡aBakery school |
| 250 | . | ‡aEnglish language edition 2022. | |
| 264 | 1. | ‡aLondon, England : ‡bGrub Street, ‡c2022. | |
| 264 | 4. | ‡a©2022. | |
| 300 | . | ‡a319 pages : ‡bcolour illustrations, photographs ; ‡c27 cm. | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 336 | . | ‡astill image ‡bsti ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 490 | 0 | . | ‡aLe Cordon Bleu |
| 500 | . | ‡aPublished originally in French as L'École de la Boulangerie. | |
| 520 | . | ‡a"Explained by the chefs of the famous French culinary school. Recipes for 'French tradition' baguette, leaven bread, festive rolls, focaccia. ciabatta, pitta, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, kouign-amann, three Kings' cake...and much, much more. Traditional and regional breads, international breads as well as viennoiseries (Danish pastries) and Baker's style pastries, - Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers, - Gives different methods of pre-fermentation: fermented dough, yeast-based leaven, poolish and liquid and stiff leavens, - with 280 step-by-step photos to demonstrate clearly many techniques." -- back cover. | |
| 650 | 0. | ‡aBaking. ‡0(LARL_NWRL_CONSORTIUM)14561 | |
| 650 | 0. | ‡aFormulas, recipes, etc. | |
| 650 | 0. | ‡aBread. ‡0(LARL_NWRL_CONSORTIUM)15379 | |
| 650 | 0. | ‡aDough. ‡0(LARL_NWRL_CONSORTIUM)18744 | |
| 650 | 0. | ‡aPastry. ‡0(LARL_NWRL_CONSORTIUM)27705 | |
| 700 | 1 | . | ‡aConstantini, Delphine, ‡ephotographer. |
| 700 | 1 | . | ‡aTurrini, Juliette, ‡ephotographer. |
| 700 | 1 | . | ‡aMartin, Mélanie. |
| 905 | . | ‡uvanderl | |
| 901 | . | ‡a404654 ‡b ‡c404654 ‡tbiblio ‡soclc | |
