The Big Book of Baking & Viennoiserie - Lanio, Jean-Marie; Marie, Thomas; Magne, Olivier
59,99 €
inkl. MwSt.
Versandkostenfrei*
Erscheint vorauss. 7. Oktober 2025
Melden Sie sich für den Produktalarm an, um über die Verfügbarkeit des Produkts informiert zu werden.

payback
30 °P sammeln
  • Gebundenes Buch

A reference book for all baking professionals who want to develop their know-how and perfect their techniques The Big Book of Baking & Viennoiserie is every baker’s new must-read book! Through the great French classic recipes to delicacies from around the world, as well as original creations, our six experts—Jérémy Ballester, Brian Boclet, Jean-Marie Lanio, Olivier Magne (MOF), Thomas Marie (MOF), and Patrice Mitaillé—share their expertise and offer you a complete overview of these two disciplines. This is an essential resource for all baking professionals and discerning enthusiasts who would…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
A reference book for all baking professionals who want to develop their know-how and perfect their techniques The Big Book of Baking & Viennoiserie is every baker’s new must-read book! Through the great French classic recipes to delicacies from around the world, as well as original creations, our six experts—Jérémy Ballester, Brian Boclet, Jean-Marie Lanio, Olivier Magne (MOF), Thomas Marie (MOF), and Patrice Mitaillé—share their expertise and offer you a complete overview of these two disciplines. This is an essential resource for all baking professionals and discerning enthusiasts who would like to develop their know-how and perfect their techniques! With its 200 detailed recipes filled with techniques, including 30 illustrated step-by-step directions, The Big Book of Baking & Viennoiserie is a genuine masterpiece.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
The six authors are highly esteemed experts in their fields, including two acclaimed chefs, Olivier Magne and Thomas Marie, who have earned the prestigious title of Meilleur Ouvrier de France. Driven by their passion for baking, Jérémy Ballester and Jean-Marie Lanio relocated to Seoul, where they lead master classes. Brian Boclet, Patrice Mitaillé, Lanio, and Marie share their expertise by teaching at the renowned Ecole Hôtelière de Lausanne in Switzerland. Magne now helms his family’s bakery, specializing in artisanal sourdough breads.