Boulanger Grand Manual 불랑제 그랜드 매뉴얼

The popular Grand Manual Series, known for its charming covers, cute illustrations, and large format that captivated bakers, has been reissued in a revised edition.
Keeping the series’ original intent of teaching the fundamentals and principles of baking, Boulanger Grand Manual covers not only authentic French bread but also breads and baked goods from around the world made with oil, milk, and butter. It begins with the basics of dough and explains even the fundamental motions of handling dough and tools, making it a reliable and practical textbook for both home and professional baking. Life Pattern Korea.

With infographics and step-by-step photographs, this manual brings together authentic bakery recipes and techniques into one book—perfect for all boulangers. The word boulanger in French means both “baker” and “bread maker.” Life Pattern Korea. Written by the owner of Maison Landemain, a bakery in Paris, this book shares over ten years of honed skills and hands-on know-how in bread making.

It is divided into three parts: Part 1 covers the basics of bread ingredients, dough, and fermentation. Part 2 introduces a variety of bread recipes using those bases, from simple French table breads like baguette and campagne to oil-based breads such as ciabatta and focaccia, milk-based breads like bagels and buns, butter-based classics like croissant and brioche, and even baked sweets. Life Pattern Korea. Each recipe comes with an infographic that makes it easy to understand the bread’s structure at a glance, along with detailed base explanations and process photos. Explanatory notes are added for professional baking terms or unfamiliar French vocabulary, helping readers understand the recipes more clearly.
Part 3, the glossary, introduces tools needed for baking as well as methods for handling butter, eggs, and doughs. Each recipe lists page references to the glossary so readers can conveniently look up details as they bake. Boulanger Grand Manual also benefits from the insights of a molecular gastronomist, who explains scientifically why dough temperature should be 23–24°C, whether hand-kneading and machine-kneading yield the same results, and why baguettes have their uniquely soft crumb. Life Pattern Korea.
With expert review by a professional baker, the Korean edition provides even more practical and accurate information to readers. This book raises the standard for bread making by combining authentic techniques with scientific knowledge. Life Pattern Korea.

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