Publisher's Synopsis
The book includes everything from the fundamentals (types of flours; stages of fermentation; basic doughs and fillings) through to recipes for breads (baguettes, sourdoughs, speciality breads, flavoured breads, oil breads and milk breads), Viennese pastries (croissants, pains au chocolat, apple tarts), gâteaux (flan pâtissier, pistachio and apricot tart, spice bread), brioches (Parisian, praline, plaited, layered and cakes) and biscuits (sables, madeleines, almond tuiles).
A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils.
Beautifully shot and illustrated, this is a superb guide for anyone wanting to master the art of baking.