| Description |
vii, 343 pages : illustrations (chiefly color) ; 27 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Introduction to artisan bread -- Ingredients and equipment -- The basics of bread making -- Basic lean dough : breads and rolls -- Basic enriched dough : breads and rolls -- Advanced artisan bread making -- Basic flatbreads -- Advanced breads with preferments -- Advanced enriched dough : breads and rolls -- Sauces and dips -- Readings and resources. |
| Subject |
Bread.
|
| Added Author |
Charles, Cathy, 1964-
|
|
Culinary Institute of America.
|
| ISBN |
9780470182604 cloth |
|
0470182601 cloth |
|
