Նվիրատվություններ Սեպտեմբերի 15 2024 – Հոկտեմբերի 1 2024 Դրամահավաքի մասին

Modernist Pizza № 1 — History and Fundamentals

Main
Cookbooks, Food & Wine - Baking & Desserts
Modernist Pizza № 1 — History and...

Modernist Pizza № 1 — History and Fundamentals

Nathan Myhrvold, Francisco Migoya

5.0 / 5.0

Որքա՞ն է ձեզ դուր եկել այս գիրքը:

Ինչպիսի՞ն է բեռնված ֆայլի որակը:

Բեռնեք գիրքը` գնահատելու դրա որակը

Ինչպիսի՞ն է բեռնված ֆայլերի որակը:

The first volume lays out our research into pizza’s history and place in the world at large, plus our guide to top pizza destinations. It also covers the science of pizza dough ingredients and pizza ovens.

Կատեգորիաներ:

Cookbooks, Food & Wine - Baking & Desserts

Հատոր:

1

Տարի:

2021

Հրատարակչություն:

The Cooking Lab

Լեզու:

english

Էջեր:

448

Սերիաներ:

Modernist Pizza

Ֆայլ:

PDF, 341.30 MB

IPFS:

,

english, 2021

Կարդալ Առցանց

Փոխարկումը դեպի կատարվում է

Փոխարկումը դեպի ձախողվել է

Ձեզ կարող է հետաքրքրել

Ksenia Penkina — Recette

Addie Roberts — Secrets of Open Crumb

FERRANDI Pâris — Terrines : pâtés en croûte, rillettes, charcuteries...

Nathan Myhrvold — Modernist Bread № 1 — History and Fundamentals

Nathan Myhrvold; Francisco Migoya — Modernist Pizza № 2 — Techniques and Ingredients

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

Maja Vase — Macaron

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

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

Goldwyn, Meathead;Martin, Rux — Meathead

James Briscione; Brooke Parkhurst — The Flavor Matrix : The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

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

Liz Haarala Hamilton, Max Haarala Hamilton, The Silver Spoon Kitchen — The Italian Cooking School: Vegetables

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

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

Jason Logsdon — Modernist Cooking Made Easy: Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy

Mike Le, Stephanie Le — That Noodle Life: Soulful, Savory, Spicy, Slurpy

Elizabeth LaBau — The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!

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 - PDFDrive.com

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

King Arthur Baking Company — The King Arthur Baking School : Lessons and Recipes for Every Baker

Pierre Hermé — Macarons

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

Claire Saffitz — What’s for Dessert : Simple Recipes for Dessert People

Le Cordon bleu — L'école de la boulangerie

FERRANDI Pâris — Boulangerie Viennoiserie : Recettes et techniques d’une école d’excellence

Առնչվող հավաքածուներ