PDF Ebook Le Larousse de Pain (French Edition), by Eric KAYSER (Auteur), Massimo PESSINA (Illustrations)
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Le Larousse de Pain (French Edition), by Eric KAYSER (Auteur), Massimo PESSINA (Illustrations)
PDF Ebook Le Larousse de Pain (French Edition), by Eric KAYSER (Auteur), Massimo PESSINA (Illustrations)
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( Larousse of Bread - in French only)
Réussir chez soi (et sans la machine à pain) plus de 80
recettes de pains et de viennoiseries de l un des meilleurs
boulangers de Paris
L ouvrage s organise en 10 chapitres :
Grands principes de panification
Pains de tradition
Pains spéciaux
Pains bio au levain naturel
Pains aux ingrédients
Pains à l huile
Pains sucrés et viennoiseries
Petits pains
Pains régionaux
Pains du monde
Annexes (glossaire, métier de boulanger, index)
- Choix et préparation des ingrédients et du matériel, pétrissage à la
main ou au robot, fermentation à la levure ou au levain, façonnage,
cuisson : le premier chapitre détaille, pas à pas, toutes les étapes
de la réalisation
d un pain, avec de nombreux conseils.
- Les trois quarts des recettes sont présentés avec des pas
à pas pour visualiser les étapes-clés.
- Un grand choix de pains, à base de farine de blé, bien sûr, mais
aussi celle de seigle, de kamut, d épeautre, de sarrazin... Des pains
du quotidien et des pains gourmandise (pain noix-gorgonzola, pain
aux 12 fruits secs, pain au basilic, fougasses...), mais aussi
quelques pains sans gluten, sans oublier les viennoiseries
(croissant, viennoise, pain au chocolat...).
- Des variantes ou suggestions permettent au lecteur de
personnaliser les pains selon ses goûts et ses envies.
- Sales Rank: #2273410 in Books
- Model: MT5082
- Published on: 2013-10-16
- Original language: French
- Dimensions: 10.51" h x 1.34" w x 7.87" l,
- Binding: Hardcover
- 304 pages
Most helpful customer reviews
3 of 3 people found the following review helpful.
A truly amazing book!!
By C. Cras-meneur
This is an amazing book. Not only did I enjoy reading the forewords and descriptions of the various methods used in the book, but amongst all the books I've read about breads, this one is by far the one that gave me de best results.
Lots of different recipes of different kind of traditional of regional breads. I've had great success with it!
One only comment on the recipes themselves: I always use a liquid leaven, and the amount of water in the recipes when you use a liquid leaven is a bit too high.
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