Eric Treuille

Ursula Ferrigno

Featuring bread recipes from around the world--including ciabatta, pumpernickel, and sourdough--provides step-by-step instructions, accompanied by simple text and photographs, for mastering the art of breadmaking.

Ultimate Bread

Jeni Wright

Chefs from the Cordon Bleu Institute, the world-famous academy, demonstrate everything the home cook or professional needs to know in the kitchen, from basic preparation of ingredients through to more complex and ambitious culinary techniques. Concise, informative text shows the reader how to prepare, cook and then serve them. Presented in an easy to follow, accessible format, the book covers a comprehensive range of classic and contemporary.

Le Cordon Bleu Complete Cooking Techniques

Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by an inspirational bread gallery withover 100 recipes, Bread is the perfect guide for both novice and experienced bakers. Featuring step-by-step sequences and easy-to-follow text that take the mystery out of baking bread, this is a complete illustrated guide to the key ingredients and equipment used in the art of breadmaking from around the world.

Bread Revised

Features bread recipes of French, Italian, British, European, American, Eastern and Festive breads.

The Art of Bread

Victoria Blashford-Snell

Now in PDF. From simple quick canapés to sophisticated creations that will really wow your guests, you'll find everything you need to know in Canapés. 200 delicious recipes include step-by-step sequences and beautiful photography of the finished canapés as well as preparation, cooking times and freezing advice. Plus invaluable know-how on how many you need per guest with tips on compiling menus if you're short on time or sticking to a budget help you plan any party perfectly. Make sure your event goes without a hitch with Canapés. Content previously published in Canapés (ISBN: 9781405344197)

Canapés

Introduces detailed recipes for canapâes and appetizers, along with menu suggestions for a wide range of occasions, advice on portion allocation, tips on planning ahead, and step-by-step instructions.

Eric Treuille

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