The fundamental techniques of classic bread baking
Based on the course in international bread baking as taught at the world-renowned French Culinary Institute at the International Culinary Centre in New York City, this book covers bread from around the world, including French, Italian, German and Middle European, and Gluten-Free bread
| Main Authors: | , |
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| Corporate Author: | |
| Format: | Book |
| Language: | English |
| Published: |
New York :
Stewart, Tabori & Chang ,
c2011
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| Subjects: |
| Summary: | Based on the course in international bread baking as taught at the world-renowned French Culinary Institute at the International Culinary Centre in New York City, this book covers bread from around the world, including French, Italian, German and Middle European, and Gluten-Free bread |
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| Item Description: | Includes index |
| Physical Description: | 351 p. : col. ill. ; 24 cm. |
| ISBN: | 158479934X (paperback : alk. paper) 9781584799344 (paperback : alk. paper) |