Modernist Pizza № 2 — Techniques and Ingredients

Main
Cookbooks, Food & Wine - Baking & Desserts
Modernist Pizza № 2 — Techniques and...

Modernist Pizza № 2 — Techniques and Ingredients

Nathan Myhrvold, Francisco Migoya

5.0 / 5.0

คุณชอบหนังสือเล่มนี้มากแค่ไหน

คุณภาพของไฟล์เป็นอย่างไรบ้าง

ดาวน์โหลดหนังสือเพื่อประเมินคุณภาพของไฟล์

คุณภาพของไฟล์ที่คุณดาวน์โหลดมาเป็นอย่างไรบ้าง

This volume is where the recipes begin. The chapters herein provide detailed information about pizza-making techniques and the fundamental components of pizza: dough, sauce, cheese, and toppings.

หมวดหมู่:

Cookbooks, Food & Wine - Baking & Desserts

ฉบับ/เล่ม:

2

ปี:

2021

สำนักพิมพ์:

The Cooking Lab

ภาษา:

english

จำนวนหน้า:

447

ซีรีส์:

Modernist Pizza

ไฟล์:

PDF, 304.33 MB

IPFS:

,

english, 2021

อ่านออนไลน์

ดาวน์โหลด (pdf, 304.33 MB)

กำลังแปลงเป็น อยู่

การแปลงเป็น ล้มเหลว

คุณอาจสนใจ

Lina Jabbari — Sweet : Gluten-Free Desserts Made Using Healthy & Wholesome Ingredients

Eric Kakebeen — The Recipes: From the World's Greatest Chefs

Nathan Myhrvold — Modernist Bread № 1 — History and Fundamentals

Nathan Myhrvold; Francisco Migoya — Modernist Pizza № 1 — History and Fundamentals

Nathan Myhrvold; Francisco Migoya — Modernist Pizza № 4 — Kitchen Manual

Nathan Myhrvold, Francisco Migoya — Modernist Pizza 1: History and Fundamentals

Nathan Myhrvold, Francisco Migoya — Modernist Pizza 2: Techniques and Ingredients

Nathan Myhrvold, Francisco Migoya — Modernist Pizza № 3 — Recipes

Dominique Ansel — Dominique Ansel Teaches French Pastry Fundamentals

Kica Academy — The Perfection of CHOUX PASTRY : 9 Chic and Delicious Recipes

Frances Mayes; Edward Mayes — The Tuscan Sun Cookbook : Recipes from Our Italian Kitchen

Dorie Greenspan, Pierre Hermé — Desserts by Pierre Hermé

Nancy Cain — Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients

Rose Levy Beranbaum — The Bread Bible

J. Kenji López-Alt [López-Alt, J. Kenji] — The Food Lab: Better Home Cooking Through Science

Chad Robertson; Jennifer Latham — Bread Book : Ideas and Innovations from the Future of Grain, Flour, and Fermentation

Marc Vetri, David Joachim — Mastering Pizza

Marc Vetri, David Joachim — Mastering Pizza

James Peterson — Sauces: Classical and Contemporary Sauce Making

Maurizio Leo — The Perfect Loaf : The Craft and Science of Sourdough Breads, Sweets, and More : A Baking Book

Ferran Adrià; Juli Soler; Albert Adrià — elBulli 2010-2011 Catalogue

Rene Redzepi — A Work in Progress: Noma Recipes

Jane Hornby — What to Bake & How to Bake It

Éric Kayser — The Larousse Book Of Bread

Magnus Nilsson — The Nordic Baking Book

Alfons Schuhbeck, Danielle Acken — The German Cookbook

Elisabeth Prueitt, Chad Robertson — Tartine Bread

Antonio Bachour — Bachour: The Baker

Nathan Myhrvold, Chris Young, Maxime Bilet — Modernist Cuisine - 4 - Ingredients and Preparations

Nathan Myhrvold, Maxime Bilet — Modernist Cuisine at Home

Nathan Myhrvold, Francisco Migoya — Modernist Bread № 2 — Ingredients

Jialin Tian — Little Choux Temptations

Jason Logsdon — Modernist Cooking Made Easy: The Whipping Siphon: Create Unique Taste Sensations By Combining Modernist Techniques With This Versatile Tool

Samin Nosrat, Michael Pollan, Wendy MacNaughton — Salt, Fat, Acid, Heat

Ken Forkish — Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

Tony Gemignani — The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

Peter Reinhart — The Bread Baker’s Apprentice, 15th Anniversary Edition : Mastering the Art of Extraordinary Bread

Lamees Attar-BashI — Middle Eastern Delights : 60 Delicious, One-of-A-Kind Treats You Need to Try

Pierre Hermé — Macarons

Jimmy Griffin — Panettone. The King of Bread : Lievito Madre – Making, Refreshing and Maintaining the Sourdough

Ken Forkish — Evolutions in Bread

FERRANDI Pâris — Chocolate : Recipes and Techniques from the Ferrandi School of Culinary Arts

บุ๊กลิสต์ที่เกี่ยวข้อง