30 DAYS OPEN PURCHASEKeller and Sébastien Rouxel wrote down the professional bakery's working methods in grams and percentages, but aimed them at the home kitchen, which is unusual since baking books generally choose either precision or accessibility and then hope no one notices what they left out. This one refuses to choose and thereby becomes more demanding than it looks. You'll need a scale with precision and a patience you might not have known you lacked. The payoff is that the recipes actually work all the way through.
Format: Hardcover
Pages: 400
Language: English
First published: 2012
