Making Bread at Home

50 Recipes from Around the World

Tom Jaine (Autor)

Buch | Softcover

120 Seiten

2001 | New edition
Weidenfeld Nicolson Illustrated (Verlag)
978-1-84188-160-7 (ISBN)

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Convinced that modern bread did not measure up to the substantial, tasty and health-giving originals developed by generations of bakers around the world, Tom Jaine constructed a traditional brick oven and began making his own bread. These are his recipes, adapted from around the world.

Convinced that modern bread did not measure up to the substantial, tasty and healthy originals developed by generations of bakers in Europe, Asia and the US, Tom Jaine constructed a traditional wood-fired brick oven and began baking loaves for his local village. This book is a distillation of his knowledge and proves that baking delicious bread is an art anyone can master. From kneading the dough to baking it, Tom Jaine first covers the essential techniques of baking, explaining what needs to be done, when and why. Then, in a round the world baking tour, he guides us through the variations in these techniques that have produced the many breads available today.

Tom Jaine has worked as a baker, journalist, restaurant owner (the famous Carved Angel in Dartmouth), food critic (for five years he was editor of the Good Food Guide) and author. Tom Jaine currently lives in Devon, UK. PREVIOUSLY PUBLISHED TITLES Cooking in the Country (1986) and Cosmic Cuisine (1988).

Erscheint lt. Verlag	12.7.2001
Zusatzinfo	100
Verlagsort	London
Sprache	englisch
Maße	230 x 239 mm
Gewicht	498 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	1-84188-160-0 / 1841881600
ISBN-13	978-1-84188-160-7 / 9781841881607
Zustand	Neuware