- Gebundene Ausgabe: 176 Seiten
- Verlag: Crestline Books; Auflage: Reprint (1. Februar 2012)
- Sprache: Englisch
- ISBN-10: 0785829059
- ISBN-13: 978-0785829058
- Größe und/oder Gewicht: 21 x 2,5 x 25,4 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 227.963 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Baking Artisan Pastries & Breads (Englisch) Gebundene Ausgabe – 1. Februar 2012
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Über den Autor und weitere Mitwirkende
Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. He graduated from the Rhode Island School of Design, after which he returned to his native Switzerland and completed a three-year apprenticeship as a Pastry Chef/Chocolatier. He was first introduced to bread baking while in Europe, which laid the foundation for the skills that led him to where he is today. Hitz has been recognized nationally and internationally with numerous awards and accomplishments. He was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by Pastry Art & Design magazine. In 2004 he competed in the National Bread and Pastry Team Championship, winning the overall team Gold Medal as well as all individual bread awards. He was a member of the Bread Bakers Guild Team USA that competed at the 2002 Coupe du Monde de la Boulangerie in Paris, France, where the team captured the silver medal. He has been a guest instructor and expert at many national and international culinary events and schools and serves on the Advisory Board of the Bread Bakers Guild of America. Ciril Hitz is frequently seen on The Food Network and has been featured on the NBC's The Today Show. His work has graced the pages of numerous magazines and the interiors of exhibition halls and museums, including COPIA in Napa, California. He is the producer of his own line of educational DVDs. For more information on his work, visit www.breadhitz.com.
Derzeit tritt ein Problem beim Filtern der Rezensionen auf. Bitte versuchen Sie es später noch einmal.
Was ich am meisten liebe ist das es auch Bilder gibt von Rezepte wen es schieff ist gegangen und wie man es aendern kann. Es ist als haette man ein Lehrer der naeben dir steht und mitschaut. toll.
Die hilfreichsten Kundenrezensionen auf Amazon.com
I purchased the harcover version that was recently released February 2012 and is identified as a reprint. The hardcover version does not come with the DVD, although the picture Amazon has for this item states "Bonus DVD Video Inside." I contacted Amazon when the copy I received did not include the DVD as I thought there was an error. Amazon sent out a replacement and this copy did not include the DVD. When I spoke with a live person at Amazon unfortunately he did not seem to comprehend. I decided to just keep the hardcover as Hitz has numerous videos on YouTube.
Now to the book's substance:
The book is wonderful. it covers yeast and leavened sweet and savory breads and pastries. Hitz gives wonderful information about the ingredients. Such as the differences between Eurpoean and American butter. The discussion for laminated doughs is also well written and I found it helpful making the crossiants on page 140. I also had success with his pumpkin muffin recipe which I added chocolate chips and the ginger scones.
The recipes are well laid out and the step by step photos are excellent. Hitz book is a wonderful addition to any cooking library.