La escuela de panadería

The chefs of Le Cordon Bleu, in a new collaboration with Larousse Editorial, offer a selection of the best classic and modern bakery recipes. This work collects more than 80 recipes (of different levels of difficulty) from all over the world and illustrated with more than 280 step-by-step photographs. This authentic bible of the bakery explains in detail each and every one of the stages of bread making, from the selection of flours, the preparation of the different types of dough, molding and baking. In addition to a wide sample of the richness of French breads, it teaches how to make focaccia, ciabatta, pita bread, Borodinsky bread and many other varieties from the Jewish tradition, from Vietnam, Morocco, Germany or Portugal. The work is completed with a chapter dedicated to succulent snacks, sweet and savory, including bagels, pizzas, puff pastries, brioches and other tasty samples of pastries.