Bread

Eric Treuille, Ursula Ferrigno (Autoren)

Buch | Hardcover

168 Seiten

2004
DK (Verlag)
978-1-4053-0511-2 (ISBN)

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Eric Treuille's guide to bread-making makes the art accessible to the home cook. He has included over 100 recipes from all over the world and graphically demonstrates the techniques required in a series of step-by-step photographs.

The ultimate reference and inspiration, Bread is packed with tempting recipes. Superb photography and step-by-step instructions for both hand- and machine-baking make the rewarding art of bread-making accessible to even the beginner. From mixing and shaping to proving and glazing - each stage is clearly explained, with problem-solving hints and tips to help turn you effortlessly into a master baker in your own home.

Work as a restaurant chef has taken co-author Eric Treuille from Paris to London where he forged a career as a food stylist. A director at the Books For Cooks cooking school in Notting Hill, Eric divides his time between France and England. Ursula Ferrigno's passion for food stems from a childhood spent on her father's vegetable and olive-producing farm in Southern Italy. 1984 saw her open the first vegetarian restaurant in North West England. A self-confessed bread-lover, Ursula set up National Breadmaking Day in Britain.

Erscheint lt. Verlag	1.4.2004
Verlagsort	London
Sprache	englisch
Maße	236 x 282 mm
Gewicht	1080 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	1-4053-0511-8 / 1405305118
ISBN-13	978-1-4053-0511-2 / 9781405305112
Zustand	Neuware