Ippocampo Edizioni Book The Great Baker's Manual

The book, the result of ten years of work and improvement, offers a comprehensive overview of bread-making techniques and is aimed at all those, enthusiasts or professionals, who wish to deepen their knowledge of the world of bread and related products. The work is divided into two parts:

- 40 basic recipes: processing of products intended for baking (flour, sourdough), techniques (kneading, fermentation, shaping), basic doughs, main creams (pastry cream, almond cream, etc.).
- 60 recipes: classic breads (whole wheat bread, rye bread), special breads (chestnut flour bread, walnut bread, etc.), viennoiseries (croissants, apple parcels, etc.), travel sweets and various sweet treats.

The young Rodolphe Landemaine completed his dual training as a baker and pastry chef by working with the big names in the sector (from Ladurée alongside Pierre Hermé, to Paul Bocuse in Lyon). In 2007, he opened his first Maison Landemaine in Paris, in the 9th arrondissement, before expanding to other districts of the capital. He recently opened his first store in Japan, in the center of Tokyo.

Dimensions 24.5 x 32.8 cm
Hardback binding
Pages 288
Year 2019
ISBN 9788867224654