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Frédéric Lalos provides bread to many of Paris's leading hotels and restaurants (his retail bakery in the 15th arrondissement closed during the pandemic). He has been awarded the designation Meilleur Ouvrier de France Boulanger, a recognition from his peers that he practices the highest levels of artisanship.
In this large format book (9.5" x 11", 406 pages), Lalos provides formulas and instructions for the creation of fourteen different types of bread, from baguettes and sourdoughs to gluten-free loaves, decorative breads, and viennoiserie.
There are recipe contributions from well-known chefs such as Guy Savoy and Anne-Sophie Pic, but the great majority of the breads are of Lalos's ownn development. Step-by-step photo sequences accompany those which might have exceptional doughs or require unusual shaping techniques.
Measurements are in metric and by weight.
In French. Hardcover. Color photographs throughout.