Bread: Over 60 breads, rolls and cakes plus delicious recipes using them

Nick Malgieri (Autor)

Buch | Softcover

240 Seiten

2015
Kyle Books (Verlag)
978-0-85783-288-7 (ISBN)

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Nothing beats the deliciously warm aroma and taste of freshly baked bread, and more and more people are rediscovering this pleasure as they start to bake from scratch at home. All you need is an expert book with fail-safe tips to get you through your first experiments with yeast and 'turning' the dough, and Nick Malgieri's Bread provides you with just that. Working from the essential first building blocks of ingredients, equipment and techniques, and taking you right through to the accomplished heights of slow-rise, two-step, sourdough and pumpernickel (the varieties are endless), steadily equipping you with skills along the way, this is a masterclass from a master baker. With additional recipes that showcase your beautiful bread, like Sicilian Pasta with Breadcrumbs, Calzone, Empanadas and a Total Heaven Chocolate Almond Cake, this is the bread bible to turn to again and again.

Nick Malgieri, former executive pastry chef at Windows on the World and 1996 inductee into Who's Who of Food and Beverage in America, is currently director of the baking programme at the Institute of Culinary Education. The author of 10 cookbooks, Nick's recipes have been published in The New York Times, Food & Wine and Gourmet and he is a frequent contributor to The Washington Post. Nick has made many television appearances, including on Food Network and Martha Stewart. Visit him online at www.nickmalgieri.com

Erscheint lt. Verlag	16.1.2015
Zusatzinfo	150 colour photographs
Verlagsort	London
Sprache	englisch
Maße	226 x 256 mm
Gewicht	930 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-85783-288-3 / 0857832883
ISBN-13	978-0-85783-288-7 / 9780857832887
Zustand	Neuware