Flour Lab: An At Home Guide to Milling Grains, Making Flour, Baking, and Cooking

Flour Lab: An At Home Guide to Milling Grains, Making Flour, Baking, and Cooking
Katie Parla, Adam Leonti
RRP:
NZ$ 65.00
Our Price:
NZ$ 52.00
Hardback
h254 x 203mm
14 Apr 2019 US
International import eta 7-19 days
9781524760960
Out Of Stock
Currently no stock in-store, stock is sourced to your order
Adam Leonti started a movement--now with Flour Lab, he puts fresh flour within reach for all home bakers with this informative and authoritative guide on making, baking, and cooking with flour milled from whole grains, which includes 20 tentpole recipes. In Flour Lab, the new definitive book on flour, chef Adam Leonti shows you the best tools and techniques for making flour that is better-tasting and more nutritious than pre-ground flours. He gives expert tips on where to source wheat, how to mill at home, and how to work with different grains. Here, too, he specifically addresses the idiosyncrasies of working with freshly milled flour as opposed to what's found on supermarket shelves. Twenty recipes for breads, pasta, pizza, cakes, and pastries serve as a practical instruction for using fresh flour in a variety of ways.
Status: Active
ISBN-13: 9781524760960
Published: 14 Apr 2019
Published In: United States
Imprint: Ballantine Books Inc
Publisher: Random House USA Inc
Format: Hardback
Height: 254mm
Width: 203mm
Pages:

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