Oh Là Là! by Yohan Ferrant - English/Spanish Edition
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Oh Là Là, a map to avoid getting lost in the world of the doughs Throughout its 334 pages, this book by Yohan Ferrant published by Grupo Vilbo has been structured with the intention of making...
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Oh Là Là, a map to avoid getting lost in the world of the doughs
Throughout its 334 pages, this book by Yohan Ferrant published by Grupo Vilbo has been structured with the intention of making reading as easy as possible. It consists of five major sections that draw a precise map with which to enjoy a profession which is as complex as fascinating. The first addresses from a practical perspective everything you need to know about the ingredients involved in bread making. It answers key questions such as what to consider when choosing a flour, the role of salt, or how to start a sourdough. The second section introduces the reader to the processes involved in bread making, from kneading to baking, passing through phases such as forming, resting and cutting – always with advice and practical information. After this theoretical introduction, the bread recipes begin, with more than 24 different references. These recipes are divided into four sections: commercial breads, breads with added nutritional value, special and terroir breads, and artistic breads
The third section analyzes in depth how to make a panettone, whether classic or chocolaty. This section even includes the collaboration of Italian master baker Ezio Marinato. The fourth section focuses on a fundamental enriched dough such as brioche, analyzing the key points to achieve a good result and translating this dough into different shapes. Finally, the book delves into the world of puff pastry doughs and their enormous creative potential. Yohan Ferrant gives all kinds of tips for making classics such as croissants and pain aux raisins, as well as other signature creations such as the raspberry and yuzu flower or the lemon and orange nest
5 chapters of: Sourdough, Bread, Panettone, Brioche and Puff pastry dough
Features Pages: 336
Language: english / spanish
ISBN-13: 978-84-125716-1-5
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Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
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Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
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Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
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Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
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