Articoli correlati a Bread: River Cottage Handbook No. 3
Sinossi
First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.
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First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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Bread: River Cottage Handbook: No. 3
Editore:
Bloomsbury Publishing, 2008
ISBN 10: 074759533X
ISBN 13: 9780747595335
Antico o usato
Rilegato
Da: WorldofBooks, Goring-By-Sea, WS, Regno Unito
Valutazione del venditore 5 su 5 stelle
Hardback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Codice articolo GOR001753085
Quantità: 7 disponibili
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Bread
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Valutazione del venditore 5 su 5 stelle
Condizione: New. 2009. 1st. Hardcover. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Series: River Cottage Handbook. Num Pages: 224 pages, Colour Illustrations throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 205 x 136 x 24. Weight in Grams: 450. Series: River Cottage Handbook. 224 pages, Colour Illustrations throughout. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Cateogry: (G) General (US: Trade). BIC Classification: WBVS. Dimension: 205 x 136 x 24. Weight: 446. . . . . . Codice articolo V9780747595335
Quantità: Più di 20 disponibili
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Bread (River Cottage Handbook)
Editore:
Bloomsbury Publishing PLC, London, UK, 2009
ISBN 10: 074759533X
ISBN 13: 9780747595335
Antico o usato
Rilegato
Prima edizione
Da: Sarah Zaluckyj, KINGTON, Regno Unito
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good +. Condizione sovraccoperta: No Dustjacket. 1st Edition. 224 pages. No dustjacket. Colour hardback binding with light wear to boards' corners and spine-ends. Many colour illustrations. Codice articolo 720921
Quantità: 1 disponibili
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Bread
Editore:
Bloomsbury Publishing PLC, GB, 2009
ISBN 10: 074759533X
ISBN 13: 9780747595335
Nuovo
Rilegato
Da: Rarewaves.com UK, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
Hardback. Condizione: New. UK ed. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. Codice articolo LU-9780747595335
Quantità: Più di 20 disponibili
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Bread
Da: PBShop.store US, Wood Dale, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo HU-9780747595335
Quantità: 15 disponibili
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Bread
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo HU-9780747595335
Quantità: 15 disponibili
Foto dell'editore
Bread
Da: Kennys Bookstore, Olney, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. 2009. 1st. Hardcover. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Series: River Cottage Handbook. Num Pages: 224 pages, Colour Illustrations throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 205 x 136 x 24. Weight in Grams: 450. Series: River Cottage Handbook. 224 pages, Colour Illustrations throughout. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Cateogry: (G) General (US: Trade). BIC Classification: WBVS. Dimension: 205 x 136 x 24. Weight: 446. . . . . . Books ship from the US and Ireland. Codice articolo V9780747595335
Quantità: Più di 20 disponibili
Foto dell'editore
BREAD
Da: Speedyhen, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: NEW. Codice articolo NW9780747595335
Quantità: 8 disponibili
Immagini fornite dal venditore
Bread
Editore:
Bloomsbury Publishing PLC, GB, 2009
ISBN 10: 074759533X
ISBN 13: 9780747595335
Nuovo
Rilegato
Da: Rarewaves.com USA, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
Hardback. Condizione: New. UK ed. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. Codice articolo LU-9780747595335
Quantità: Più di 20 disponibili
Immagini fornite dal venditore
THE RIVER COTTAGE BREAD HANDBOOK. By Daniel Stevens. River Cottage Handbook No. 3.
Da: Coch-y-Bonddu Books Ltd, MACHYNLLETH, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: new. ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (New, Hardcover, 2009). (2009) recent reprint. 8vo (137 x 206mm). Pp224,ad. Colour photographs throughout, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper. Fine new copy. This is a thorough, practical and original manual on bread making. Ingredients, equipment and underlying principles and their bearing on different techniques are explainined. Many different types of dough are presented, as is making your own yeast. White and brown loaves, ciabatta, nan, pizza bread, potato bread, rye, tortilla, croissants, doughnuts, bagels and more. Includes directions for constructing your own oven. Many excellent photographs. . Codice articolo 22042
Quantità: 5 disponibili