Leiths Baking Bible

Susan Spaull, Fiona Burrell (Autoren)

Buch | Hardcover

688 Seiten

2006
Bloomsbury Publishing PLC (Verlag)
978-0-7475-8189-5 (ISBN)

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The only book on baking you will need from the classic Leiths series

The Leiths cookery series are the most useful books to have in your kitchen. Produced by the acclaimed Leiths School of Food and Wine, they are the most authoritative, thorough and comprehensive cookbooks you can have. Leiths Baking Bible covers every aspect of baking from bread, patisserie and pastry to cakes, scones, buns, and biscuits. You will find all the classic recipes here - Profiteroles, Quiche Lorraine, Swiss Roll, Brioche- and innumerable tempting alternatives - Artichoke and Green Olive Tart, Walnut Bread, Almond Shortbread . As with all the cookbooks in the Leiths series, there will be an emphasis on technique, especially invaluable for a book on this subject. Useful, inspiring and utterly reliable, the Leiths Baking Bible will be the only book you'll need for home baking.

Leiths School of Food and Wine was established in 1975 to provide professional training for career cooks and short courses for amateurs. The school provides comprehensive theoretical and practical teaching, qualifying students to enter the highly competitive food and wine business and begin a rewarding career. There is a commitment to classical techniques and methods but with a fresh and modern approach. The guiding principle of the teaching at Leiths School is to impart enthusiasm for the trade and instil a lasting love of good food and wine in students.

Erscheint lt. Verlag	18.9.2006
Verlagsort	London
Sprache	englisch
Maße	189 x 246 mm
Einbandart	gebunden
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-7475-8189-4 / 0747581894
ISBN-13	978-0-7475-8189-5 / 9780747581895
Zustand	Neuware