法國巴黎頂級麵包名店MAISON KAYSER首度曝光烘焙秘訣！
牛角麵包榮獲法國FIGARO雜誌評鑑冠軍
作者Éric Kayser是家族第四代麵包師，1996年融合傳統與現代，開創法國手工麵包新紀元，以先進的烘焙技術，重現十八世紀傳統麵包的美味，在亞洲 (包括台灣)、歐美、中東等各國，擁有超過百間分店。
此次Éric在本書分享80道在家就能輕易製作的麵包食譜，食材也多是超市能購得，每個步驟以精美圖文呈現。
Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Eric Kayser.
The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From
traditional
Boule and
Cob and specialty
Ryes and
Multigrains, to gluten‐free
Organic Sour
Doughs and
Spelts and sweet
Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are
creating quick and simple
Farmhouse Breads or gourmet treats like
Croissants and
Viennese Chocolate Bread, with it’s unique structure and a
comprehensive guide to techniques, ingredients and equipment,
The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.
