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The Big Book of Baking & Viennoiserie

By Olivier Magne and Thomas Marie and Jean-Marie Lanio
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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... Read More
Format: Hardback
$13000
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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! 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: 600g

Pages: 532

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Jean-Marie Lanio New Release Cook Books Non-Fiction Olivier Magne Penguin Books Thomas Marie

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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