The New Family Bread Book

Ursula Ferrigno (Autor)

Buch | Hardcover

192 Seiten

2007
Mitchell Beazley (Verlag)
978-1-84533-238-9 (ISBN)

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We all know that to get good flavour and texture in a bread we must allow time for kneading and rising. This book identifies several ways to maximize quality of bread for minimum effort. It covers information on fitting the stages of bread-making into a busy lifestyle and ways of speeding up or slowing down the process.

We all know that to get good flavour and texture in a bread we must allow time for kneading and rising. But baker Ursula Ferrigno also knows that for today's busy family lifestyle we need short cuts and good ideas for fast breads. In The New Family Bread Book, Ursula identifies several ways to maximize quality of bread for minimum effort. She suggests no-yeast breads, identifies delicious breads that require a short rising time, and considers the benefits of freezing both dough and finished loaf.

Ursula Ferrigno has worked as a baking consultant in numerous restaurants. She has taught baking and Italian cookery in several schools in England and Italy. Her first book on bread, Bread, was published in 1998, and she has since written numerous books on both baking and Italian cookery.

Introduction. Including information on ingredients, mixing, and kneading. Classic Breads, Rolls and Buns, Pizzas and Flatbreads, Savoury Breads, Sweet Breads, Yeast-free Breads, Pies, Tarts, and Leftovers, Index.

Erscheint lt. Verlag	13.9.2007
Verlagsort	London
Sprache	englisch
Maße	212 x 262 mm
Gewicht	908 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	1-84533-238-5 / 1845332385
ISBN-13	978-1-84533-238-9 / 9781845332389
Zustand	Neuware