La Boulangerie

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Frédéric Lalos provides bread to many of Paris's leading hotels and restaurants (his retail bakery in the 15th arrondissement closed during the pandemic). He has been awarded the d esignation Meilleur Ouvrier de France Boulanger, a recognition from his peers that he practices the highest levels of artisanship. In this large format book (9.5" x 11", 406 pages), Lalos provides formulas and instructions for the creation of fourteen different types of bread, from baguettes and sourdoughs to gluten-free loaves, decorative breads, and viennoiserie. There are recipe contributions from well-known chefs such as Guy Savoy and Anne-Sophie Pic, but the great majority of the breads are of Lalos's ownn development. Step-by-step photo sequences accompany those which might have exceptional doughs or require unusual shaping techniques. Measurements are in metric and by weight. In French. Hardcover. Color photographs throughout. Show more