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The Big Book of Baking & Viennoiserie
Brief Description
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! From the great French classic recipes to delicacies from around the world, as well as original...
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Format: Hardback
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The Big Book of Baking & Viennoiserie
$13000
Unit price
/
Unavailable
The Big Book of Baking & Viennoiserie
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Description
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! From 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.
Book Details
INFORMATION
ISBN: 9782379451010
Publisher: Ducasse Editions
Format: Hardback
Date Published: 08 January 2026
Country: France
Imprint: Ducasse Editions
Illustration: 200 illustrated recipes, including step-by-step illustrated directions
Audience: General / adult
DIMENSIONS
Spine width: 44.0mm
Width: 216.0mm
Height: 292.0mm
Weight: 0g
Pages: 532
About the Author
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.
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