Bread

Baking by Hand or Bread Machine

Eric Treuille, Ursula Ferrigno (Autoren)

Buch | Hardcover

168 Seiten

2014
DK (Verlag)
978-1-4093-5272-3 (ISBN)

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Helps you turn your home into a bakery with 100 delicious recipes from granary loaves to focaccia. This title includes instructions for bread machines, problem-solving tips and advice on selecting the best ingredients to support the bread making techniques.

Turn your home into a bakery with 100 delicious recipes from granary loaves to focaccia

Bake by hand or use a bread machine with Bread and enjoy every type of bread from baguettes to buns, moist pumpkin loaf, Italian Panettone and more.

From mixing and shaping to proving and glazing - each stage of the bread making process is clearly explained. Includes instructions for bread machines, problem-solving tips and advice on selecting the best ingredients to support the bread making techniques.

Bread (previous ISBN 9781405319966), now with a new jacket, makes baking bread accessible to even the beginner and will effortlessly turn you 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 lives in London.

Erscheint lt. Verlag	1.9.2014
Verlagsort	London
Sprache	englisch
Maße	203 x 239 mm
Gewicht	722 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	1-4093-5272-2 / 1409352722
ISBN-13	978-1-4093-5272-3 / 9781409352723
Zustand	Neuware