ARGONAUT BOOKS

From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi's bestselling 'French Pâtisserie', which covers baked desserts. Here, the culinary school's team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions - from m...Read More