Articoli correlati a Crust: Bread to Get Your Teeth into: From Sourdough,...
Crust: Bread to Get Your Teeth into: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche - Rilegato
Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread! An additional DVD of Richard divulging his tips and techniques makes his style of breadmaking even easier and enjoyable.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Recensione:
Bertinet doesn t assume his readers knowledge base; he sets out his chapters clearly and the book contains lucid step-by-step photography of techniques (everything from kneading to shaping crusts). --Caterer & Hotelkeeper 18.10.07
Even better, there s an accompanying DVD that replicates on-site kitchen touring. It s extremely useful for students, trainee chefs-even chefs who normally steer clear of baking their own bread. --Caterer & Hotelkeeper 18.10.07
Descrizione del libro:
Even better, there s an accompanying DVD that replicates on-site kitchen touring. It s extremely useful for students, trainee chefs-even chefs who normally steer clear of baking their own bread. --Caterer & Hotelkeeper 18.10.07
Intended for anyone interested in learning how to make bread, as well as breadmakers who want to try something a little different. This book demystifies doughs like sourdough and croissants with photography.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreKyle Cathie
- Data di pubblicazione2007
- ISBN 10 1856267202
- ISBN 13 9781856267205
- RilegaturaCopertina rigida
- Numero di pagine160
- Valutazione libreria
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Foto dell'editore
Crust: Bread to Get Your Teeth Into (With DVD)
Editore:
Kyle Books
(2007)
ISBN 10: 1856267202
ISBN 13: 9781856267205
Antico o usato
Rilegato
Quantità: 1
Da:
Valutazione libreria
Descrizione libro Condizione: Very Good. 1711374456. 3/25/2024 1:47:36 PM. Codice articolo U9781856267205
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EUR 10,34
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Foto dell'editore
Crust: Bread to Get Your Teeth into: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Editore:
Octopus Publishing Group, United Kingdom, London
(2007)
ISBN 10: 1856267202
ISBN 13: 9781856267205
Antico o usato
Paperback
Quantità: 4
Da:
Valutazione libreria
Descrizione libro Paperback. Condizione: Very Good. 'Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' Time Out Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread! 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 GOR002194892
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EUR 17,29
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