Bread

Baking by hand or bread machine

Eric Treuille, Ursula Ferrigno (Autoren)

Buch | Hardcover

168 Seiten

2007
DK (Verlag)
978-1-4053-1996-6 (ISBN)

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Featuring 100 recipes, this work explains various stages of the baking process from mixing and shaping to proving and glazing. It also includes the problem-solving tips and advice on selecting the best ingredients which support the techniques.

Turn your home into a bakery and follow 100 delicious recipes. Bake by hand or use a bread machine and enjoy delicious granary bread, fragrant focaccia, moist pumpkin loaf, Italian Panettone and more.

From mixing and shaping to proving and glazing – each stage of the process is clearly explained. Problem-solving tips and advice on selecting the best ingredients support the techniques.

Accessible to even the beginner it’ll turn you effortlessly into a master baker in your own home.

Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapés, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com. Ursula Ferrigno is the founder of National Bread making Day in Britain and she broadcasts regularly on national radio and television. She lives in London.

Erscheint lt. Verlag	1.2.2007
Verlagsort	London
Sprache	englisch
Maße	200 x 241 mm
Gewicht	720 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	1-4053-1996-8 / 1405319968
ISBN-13	978-1-4053-1996-6 / 9781405319966
Zustand	Neuware