Anglais New european baking: 99 recipes for breads, brioches and pastries (édition en anglais)

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Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking.

This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product-breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits-and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings.

Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig tropezienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first century flavors.

Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.


Rayons : Arts et spectacles > Généralités sur l'art > Essais / Réflexions / Ecrits sur l'art


  • Auteur(s)

    Laurel Kratochvila

  • Éditeur

    Prestel

  • Distributeur

    Interart

  • Date de parution

    06/09/2022

  • EAN

    9783791388397

  • Disponibilité

    Disponible

  • Nombre de pages

    272 Pages

  • Longueur

    26 cm

  • Largeur

    19.1 cm

  • Poids

    567 g

  • Support principal

    Grand format

Infos supplémentaires : Relié  

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