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Le Larousse du pain [French] [Hardcover]

Eric Kayser , Jean-Philippe de Tonnac , Massimo Pessina
5.0 out of 5 stars  See all reviews (3 customer reviews)
RRP: £22.48
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Product details

  • Hardcover
  • Publisher: Larousse (23 Oct 2013)
  • Language: French
  • ISBN-10: 2035884454
  • ISBN-13: 978-2035884459
  • Product Dimensions: 26.6 x 19.8 x 3.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 438,347 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Sour Dough 26 Mar 2014
Format:Hardcover|Verified Purchase
An excellent book telling all you need to know about breadmaking, in particular creating a sour dough starter, and using this with yeast to produce a variety of breads and yeast based patisseries. I am producing our bread at home now rather than getting the reheated frozen loaves that pass for fresh bread in UK supermarkets.
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1 of 1 people found the following review helpful
Format:Hardcover|Verified Purchase
Eric Kayser, explains in detail the full process. Very well organized and very well written. I highly recommend this book to anyone who wants to start making bread or wants some original recipes
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Format:Hardcover|Verified Purchase
A fantastic book with recipes working as per picture. Well recommended to bread makers who want a traditional french flavoured bread
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  1 review
5.0 out of 5 stars A truly amazing book!! 7 Sep 2014
By C. Cras-meneur - Published on Amazon.com
Format:Hardcover
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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