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Layers - Baking with Gregoire Michaud (English and Chinese Edition), by Gregoire Michaud
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Bread brings together the four elements of nature. The Earth where our wheat grows and our salt nurtures, the Water who hydrates every dough and every plants; the Air where our natural yeast evolves, lifting our loaves; and the Fire from the sun who ripens our cultures and provides heat to our earth ovens. Baking layered dough is taking these elements into a very particular and ephemeral art form where precision and discipline are of rigor, only to transform into the most delicate and flaky baked goods you ll ever come across, disappearing within minutes as you place them on the table... LAYERS features the know-how for layered dough such as croissant, puff pastry and regional specialties such as ensaimadas or galette des rois. Bread, viennoiserie, desserts and even savory dishes, there is something for every day and for every taste!
- Sales Rank: #2617824 in Books
- Published on: 2012-12-04
- Binding: Paperback
- 144 pages
About the Author
Grégoire Michaud is an award-winning baker and pastry chef who has gone around the world working for some of the greatest chefs and judging at international competitions. Today, he is the Head Pastry Chef of the Four Seasons Hotel in Hong Kong, boasting 6 Michelin Stars under one roof and voted Best Pastry Chef in Hong Kong for 2013. His family background, from the Rhône Valley in the south of Switzerland, brought him his passion for authentic food and especially for bread and pastries. Today, to perpetuate his family tradition and share his passion, Grégoire has published several books on baking and pastries; and enjoys organizing baking outing in the country side, using old fashioned wood fire oven to bake breads and tarts. Grégoire is also very active with his blog, on Twitter and Facebook!
Most helpful customer reviews
1 of 1 people found the following review helpful.
Essential reading for the next level in professional lamination
By carlo lazzarino
This book is the essential guide to taking your dough lamination to world class status.
I cant seem to find Michaud's 'never skip desserts' or 'artisan bread at home' books. If anyone knows where I can find them, please let me know.
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