Bread and baking in Scandinavian cuisine. Meyer’s Bakery. K. Mayer

Gift edition in a super -tossing stamping with the golden embossing of the book “Meyer's Bakery. Bread and baking in the Scandinavian cuisine ”from the cult Scandinavian baker, one of the ideologists of the New Nordic Cuisine, creator of the New York gastromarket Great North Food Hall, the co-founder of the Michelin restaurant Noma and the Michelin Studu Copalgen! O in Copenhagen of Klaus, /p> < P> The book contains recipes and techniques that the author has been working on the last 30 years in the Meyer's Madhus culinary school in Denmark and his bakery.

This practically encyclopedia of useful bread is an attempt to share knowledge and experience accumulated over 30 years of baking of the house, in their bakeries, in culinary courses and master classes in the famous Copenhagen Culinary School Meyer's Madhus. Each of the four chapters devoted to different types of dough tells about the ingredients, different ways of kneading, decoration, baking and one or more basic recipes and several of their variations are offered.

This book is also suitable for the bakers who want Follow a successful proven recipe, and those who love experiments and diversity are based on those products that are at hand, and bakes to the mood. You will also find here recipes for snack baking, pizza, bread and cookies. In addition, the author will share the recipes of very popular gingerbread hearts and real English scones.