The Handmade Loaf
The book that started a baking revolution
Seiten
2008
Mitchell Beazley (Verlag)
978-1-84533-389-8 (ISBN)
Mitchell Beazley (Verlag)
978-1-84533-389-8 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
A collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe. It includes over 80 recipes, many of which are inspired by the bakers profiled. It is suitable for the experienced baker, and also for a generation ready to discover the simple pleasure of baking their first crisp loaf at home.
The Handmade Loaf is a collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe. Over 80 recipes, many of which are inspired by the bakers profiled, look afresh at traditional methods and ingredients. Their blend of history and innovation will appeal to the experienced baker, but also to a generation ready to discover the simple pleasure of baking their first crisp loaf at home. Shot in real time, with bakers caught on film as the dough is mixed and the bread taken freshly from the oven, the photographs place the reader right beside the baker, showing the detail to help us understand perfectly how breads are created.
The Handmade Loaf is a collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe. Over 80 recipes, many of which are inspired by the bakers profiled, look afresh at traditional methods and ingredients. Their blend of history and innovation will appeal to the experienced baker, but also to a generation ready to discover the simple pleasure of baking their first crisp loaf at home. Shot in real time, with bakers caught on film as the dough is mixed and the bread taken freshly from the oven, the photographs place the reader right beside the baker, showing the detail to help us understand perfectly how breads are created.
Dan Lepard is the most talked about baker in Britain. He has baked for some of the country's top restaurants, including Locanda Locatelli, Zafferano and Alastair Little. He co-wrote Baking with Passion, the Baker & Spice Baking Book, published in 1999.For more information on Dan Lepard and the latest breadmaking trends from around the world, visit www.danlepard.com
Introduction Ingredients Mixing, Shaping & Baking The Natural Leaven From Water To Wine From Field To Mill Seeds And Grains Abundant Harvest Herbs, Spices & Fragrances The Fat Of The Land The Dry Breads Of Winter The Finish Conversion Chart & Acknowledgements Index
| Erscheint lt. Verlag | 15.2.2008 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 695 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-84533-389-6 / 1845333896 |
| ISBN-13 | 978-1-84533-389-8 / 9781845333898 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
schnell, gesund und kindgerecht
Buch | Softcover (2025)
Gräfe und Unzer (Verlag)
CHF 19,90
Franz Kafkas vegetarische Verwandlung in 544 Rezepten
Buch | Hardcover (2025)
Klett-Cotta (Verlag)
CHF 48,90
