How To Bake Bread

By Michael Kalanty

In early 19th century Paris, Antoine Careme categorized hundreds of French sauces into one simple system. Once a chef made the basic sauce within each classification, he could easily make an number of... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0615231292
• ISBN13: 9780615231297
• Release Date: November 2011
• Publisher: Red Seal Books
• Length: 525 Pages
• Weight: 2.90 lbs.
• Dimensions: 1.1" x 7.0" x 9.9"