Making Bread at Home

Tom Jaine (Autor)

Buch | Hardcover

120 Seiten

2005
Weidenfeld & Nicolson (Verlag)
978-0-297-84391-7 (ISBN)

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An introduction to art of baking bread. Over 50 authentic, easy to follow recipes from around the world.

Convinced that modern bread did not measure up to the substantial, tasty and healthy originals developed by generations of bakers in Europe, Asia and the US, Tom Jaine constructed a traditional wood-fired brick oven and began baking loaves for his local village. This book is a distillation of his incredible knowledge and proves that baking delicious bread is an art anyone can master. From kneading the dough to baking it, Tom Jaine first covers the essential techniques of baking, explaining what needs to be done, when and why. Then, in a round the world baking tour, he guides us through the variations in these techniques that have produced the many breads available today. This excellently priced, critically acclaimed home cookery classic is regarded as one of the most user-friendly books on bread ever written.

Tom Jaine has worked as a baker, journalist, restaurant owner (the famous Carved Angel in Dartmouth), food critic (for five years he was editor of the Good Food Guide) and author. Tom Jaine currently lives in Devon, UK.

Bread past and present Essential techniques French breads Italian breads British breads European breads American breads Other breads Index

Erscheint lt. Verlag	14.4.2005
Verlagsort	London
Sprache	englisch
Maße	207 x 213 mm
Gewicht	545 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-297-84391-5 / 0297843915
ISBN-13	978-0-297-84391-7 / 9780297843917
Zustand	Neuware