Modernist Bread at Home Spanish Edition
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Imported Edition - Ships in 18-21 Days
Free Shipping in India on orders above Rs. 500
Modernist Bread at Home es un libro de cocina indispensable para cualquier persona cuya pasión sea elaborar su propio pan en casa.
Escrito por el mismo equipo que trabajó en el galardonado Modernist Bread, este nuevo libro recopila más de cuatro años de investigación independiente sobre las bases, métodos y ciencia de la elaboración del pan. Ahora todo ese conocimiento se ha condensado en un único volumen de 420 páginas, fácil de usar y pensado para los panaderos aficionados. En sus páginas hallará trucos para que el proceso sea más sencillo junto con recetas deliciosas, consejos para ahorrar tiempo y técnicas de vanguardia con las que obtendrá excelentes resultados y que le proporcionarán las habilidades necesarias para evolucionar como panadero.
Con Modernist Bread at Home, incluso el más novato de los panaderos descubrirá que hacer pan puede ser algo sencillo. El libro pone el foco en las técnicas, equipamientos y recetas que mejor funcionan en un entorno doméstico y el formato de las recetas se ha revisado para facilitar su uso. Además vienen acompañadas de más de 60 procedimientos paso a paso y más de 1100 fotos para que hornear su propio pan sea sencillo y práctico.
Modernist Bread at Home recopila más de 160 recetas totalmente probadas y fáciles de seguir que abarcan todos los estilos de pan. Aprenderá a elaborar masas madre de estilo rústico, un fabuloso pan francés clásico, un pan de molde ligero como el aire, brioches irresistibles y panes de centeno de textura maravillosa, así como challah, focaccia, bagels, bao y mucho más.
Entre nuestras recetas más innovadoras cabe destacar el Pan de masa madre reciclada, el Brioche sin amasado, el Pan 100 A de centeno y los Bagels sin gluten.
Migoya, Francisco: -
Francisco Migoya es coautor de Modernist Bread (2017), Modernist Pizza (2021) y Modernist Bread at Home (primavera de 2024). Como jefe de cocina, lidera el equipo culinario de Modernist Cuisine y dirige la investigación y el desarrollo junto con su fundador Nathan Myhrvold. Migoya es un pastelero innovador y ha publicado tres libros propios.
Myhrvold, Nathan: -
Nathan Myhrvold, fundador de Modernist Cuisine, es el autor principal de los libros de Modernist Cuisine. La colección se compone de cinco libros de cocina que abordan en profundidad temas como el pan, la pizza y las técnicas culinarias modernistas, además de otros dos libros ilustrados de gran formato dedicados al impresionante trabajo fotográfico y gastronómico de Myhrvold.
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