Features common to each volume:

• Each of these books contains beautiful step-by-step color photos of the techniques taught, as well as of the finished pieces on display.
• Formulas and recipes are in tabular form, with ingredients given in metric units.
• All books in this series are simultaneously in English and in French.

Les Pains et Viennoiseries:
Bread • Viennese Bread and Pastry
by l'École Lenôtre

Of the many works on breadmaking and Viennese breads, none can surpass this volume.

It is a genuine aid to learning and developing baking skills and a means to becoming familiar with the baking trade. The art of the baker is stressed, with a sufficient amount of technical knowledge. Certain recipes include symbols indicating when the product is best eaten: breakfast, afternoon tea, main meals etc.

The photography, as it is in the other books in this series, is outstanding. In fact, this book would stand alone as the calling card for the baker when making his presentations.

Contents

• Technology and Raw Materials

• Bread-Making

• Viennese Breads

• Technical Vocabulary and Other Terms of the Trade

click here to see books of related interest