With clear instructions and explanations, and simply laid out recipes with beautiful photography for each of the 50 plus recipes, including step by step images for cutting and shaping the various doughs, and lots of helpful tips, nothing is left to chance so the reader can bake with confidence.
Thierry imparts his wealth of knowledge and experience through this selection of recipes for breads, croissant and brioche. The book journeys from basic ‘master’ doughs, with step by step photography, on to savoury and sweet recipes, each bringing traditional, full flavoured artisan creations, from the epis baguette to the fougasse provençal and, everyone’s favourite, pain au chocolat, into the home cook’s kitchen.
As one of Thierry’s youngest customers put it: “Bread – it’s just flour, yeast and water – what is difficult?”
Why aren’t the recipes for this book available on ckbk?
This book has been licensed, and will soon be available on ckbk. New books are converted and uploaded each month.
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British baker and baking teacher Danielle Ellis tells how the baguettes she devoured on childhood trips to France laid the groundwork for training as a baker in Normandy – and eventually led to her swapping a career in marketing for one as a professional baker and teacher.
Learning With Experts is the ultimate online classroom for people who are keen to sharpen their skills in a number of life-enhancing subjects, including gardening, photography, floristry – and food & drink. Find out about some of the courses on offer in this guest post from Learning With Experts, and see how this hands-on skills training can help you get the most from ckbk’s huge range of cookbooks.