by Roland Bilheux, Alain Escoffier, Daniel Herve and Jean-Marie Pouradier.
This new edition, translated and adapted for the American market from the original French edition by two chef-instructors in New York, guides readers through the fundamental procedures, ingredients and recipes used for bread-making , from basic white bread to elaborate bread sculptures, culminating in a full colour portfolio of presentation breads.
304 pages, 1,139 photographs and illustrations (colour throughout) |
