The Handmade Loaf
Mitchell Beazley (Verlag)
978-1-84000-966-8 (ISBN)
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Dan Lepard is the most talked about baker in Britain. He has baked for some of the the country's top restaurants, including St John's, Locatelli's, The French House, Mezzo and The Fat Duck at Bray. His first book, Baking with Passion, the Baker & Spice baking book, was published in 1999.
Chapter 1: First Things; What Every Baker Needs - essential tools and good ingredients; How to Read a Recipe and How to Write One - recording the road to the perfect loaf The Baker's Secret - sour leaven and the yeast nursery; Shapes From a Practiced Hand - how to tie, twist, stretch and soothe dough Source Recipes - practice every one; Chapter 2: Morning Breads; Baked for the breakfast table; Chapter 3: A Midday Gathering; Slices of bread and the lunch loaf; Chapter 4: The Spiritual in Springtime; The baked emblems of religion and rebirth; Chapter 5: Storing the Summer Harvest; Breads that preserve the bounty from the garden; Chapter 6: Majestic Loaves; Breads that become the meal; Chapter 7: Cold Weather and a Warm Kitchen; Breads for the winter months; Chapter 8: Snow and Celebration; Baking to bring us closer together
| Erscheint lt. Verlag | 14.10.2004 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 213 x 263 mm |
| Gewicht | 945 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-84000-966-7 / 1840009667 |
| ISBN-13 | 978-1-84000-966-8 / 9781840009668 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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