Modernist Pizza № 3 — Recipes

Main
Cookbooks, Food & Wine - Baking & Desserts
Modernist Pizza № 3 — Recipes

Modernist Pizza № 3 — Recipes

Nathan Myhrvold, Francisco Migoya

5.0 / 3.0

كم أعجبك هذا الكتاب؟

ما هي جودة الملف الذي تم تنزيله؟

قم بتنزيل الكتاب لتقييم الجودة

ما هي جودة الملفات التي تم تنزيلها؟

الفئات:

Cookbooks, Food & Wine - Baking & Desserts

المجلد:

3

عام:

2021

اللغة:

english

الصفحات:

416

سلسلة الكتب:

Modernist Pizza

ملف:

PDF, 135.53 MB

IPFS:

,

english, 2021

إقرأ علي الإنترنت

جاري التحويل إلى

التحويل إلى باء بالفشل

قد تكون في قائمة إهتماماتك

Addie Roberts — Secrets of Open Crumb

Nathan Myhrvold — Modernist Bread № 1 — History and Fundamentals

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 № 4 — Kitchen Manual

Nathan Myhrvold, Francisco Migoya — Modernist Pizza 1: History and Fundamentals

Nathan Myhrvold, Francisco Migoya — Modernist Pizza 2: Techniques and Ingredients

Dominique Ansel — Dominique Ansel Teaches French Pastry Fundamentals

Brenner, Michael P; Sörensen, Pia M; Weitz, David A — Science & Cooking: A Companion to the Harvard Course

Chris Bianco — Bianco: Pizza, Pasta, and Other Food I Like

Dan Richer — The Joy of Pizza : Everything You Need to Know

Chad Robertson; Jennifer Latham — Bread Book : Ideas and Innovations from the Future of Grain, Flour, and Fermentation

Marc Vetri, David Joachim — Mastering Pizza

Maurizio Leo — The Perfect Loaf : The Craft and Science of Sourdough Breads, Sweets, and More : A Baking Book

Rene Redzepi — A Work in Progress: Noma Recipes

Éric Kayser — The Larousse Book Of Bread

Salma Hage — The Mezze Cookbook : Sharing Plates from the Middle East

Alfons Schuhbeck, Danielle Acken — The German Cookbook

Emily Elyse Miller — Breakfast: The Cookbook

Salma Hage — The Lebanese Cookbook

Heather Thomas — The Greek Vegetarian Cookbook

Antonio Bachour — Bachour: Recipes for the Professional Chef

Antonio Bachour — Bachour: Chocolate

Antonio Bachour — Bachour: The Baker

Buehler E. — Bread Science: The Chemistry and Craft of Making Bread

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

Chad Robertson — Tartine Bread

Samin Nosrat, Michael Pollan, Wendy MacNaughton — Salt, Fat, Acid, Heat

René Redzepi, David Zilber — The Noma Guide to Fermentation

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

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

Lamees Attar-BashI — Middle Eastern Delights : 60 Delicious, One-of-A-Kind Treats You Need to Try

Ksenia Penkina — Great Glaze Doesn't Start with Glaze

Ksenia Penkina — Textures : Mousses, Sponges, Creams, Inserts, Glazes

Peter Coucquyt; Bernard Lahousse; Johan Langenbick — The Art & Science of Foodpairing : 10000 Flavour Matches That Will Transform the Way You Eat

Ken Forkish — Evolutions in Bread

FERRANDI Pâris — Fruits & Nuts : Recipes and Techniques from the Ferrandi School of Culinary Arts

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

FERRANDI Pâris — French Boulangerie : Recipes and Techniques from the Ferrandi School of Culinary Arts

Yann Couvreur — Ephémère: Les desserts à l'assiette de Yann Couvreur

أكثر المصطلحات والعبارات المستخدمة

قوائم الكتب ذات الصلة