The Bread Book
$109.01
- Hardcover
464 pages
- Release Date
26 June 2021
Summary
Written by Master Chef Louis P. DeGouy, one of the world’s greatest cooks, this book is an invaluable addition to the shelf of any chef - or anyone who takes eating seriously. Amateur and professional cooks alike with an interest in breads will be delighted to find over 500 recipes for baking powder biscuits, plain and sweet breads, ryes, loaves, buns, muffins, gingerbread, popovers, scones and much more. The book provides recipes for simple and complex breads for any occasion and excellent advice on breadmaking in general, quality-selection of ingredients, and other ideas that will help when buying and choosing breads.
Book Details
| ISBN-13: | 9780486847849 |
|---|---|
| ISBN-10: | 0486847845 |
| Author: | Louis P. De Gouy |
| Publisher: | Dover Publications Inc. |
| Imprint: | Dover Publications Inc. |
| Format: | Hardcover |
| Number of Pages: | 464 |
| Release Date: | 26 June 2021 |
| Weight: | 925g |
| Dimensions: | 35mm x 165mm x 240mm |
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Louis P. De Gouy
Louis P. De Gouy (1876-1947), one of the world’s great cooks, apprenticed under his father, Jean H. De Gouy, Esquire of Cuisine at the courts of Austria and Belgium, and under the great Maître Escoffier. He served as Master Chef and Chef Steward in France, England, Spain, the United States, and many other countries. Best known for his 30-year career at New York City’s Waldorf Astoria, Chef De Gouy was a founder of Gourmet magazine and the author of 16 cookbooks, including The Pie Book and The Soup Book.
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