Hans welker (85 risultati)

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

OBroschur. Condizione: Sehr gut. 12 unpag. S. mit Stab u. Besetzung, geheft. OBroschur, 8°. Mit drei Probenfotos. OBeitrag: Zur Inszenierung (anonym). Weit. Texte u.a.: Wie stehen wir zur Wirklichkeit? (L. Mesterhazy). Biogr. Daten zum Autor. Leichte vertikale Faltspur, sehr gutes Exemplar. Broschüre. …

Paperback. Condizione: new. Paperback. EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADS Professional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary pursuits. From a list of ingredients that is short and simple, a breathtaking array of products can be created with some innovation and the methods described in this text. Individual chapters are devoted to crafting lean breads and rolls, enriched breads, flatbreads and other international favorites, and more. In addition, you will find: An explanation of each ingredient in basic bread recipes and what it contributes to the finished product.A discussion of different dough types, with special attention paid to how and why they are used.An introduction to every tool and piece of equipment commonly used for bread making and how best to adapt and work with what you have in the bakeshop.An outline of 12 steps required in bread baking and why each is critical.A look at the significance of regional shapes used for breads of prominent bread-baking nations.A special section devoted to rye and how to use it in bread making.Coverage of sourdoughs and naturally-leavened breads including starters, variations, and dozen of recipes. After traditional baking was overtaken in the 20th century by high-volume commercial production, the pendulum has swung once again to a keen appreciation of breads made with the hands and heart. You will find the skills and insight in this text to bake with consistency and care. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: New. EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADS Professional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary pursuits. From a list of ingredients that is short and simple, a breathtaking array of products can be created with some innovation and the methods described in this text. Individual chapters are devoted to crafting lean breads and rolls, enriched breads, flatbreads and other international favorites, and more. In addition, you will find: An explanation of each ingredient in basic bread recipes and what it contributes to the finished product.A discussion of different dough types, with special attention paid to how and why they are used.An introduction to every tool and piece of equipment commonly used for bread making and how best to adapt and work with what you have in the bakeshop.An outline of 12 steps required in bread baking and why each is critical.A look at the significance of regional shapes used for breads of prominent bread-baking nations.A special section devoted to rye and how to use it in bread making.Coverage of sourdoughs and naturally-leavened breads including starters, variations, and dozen of recipes. After traditional baking was overtaken in the 20th century by high-volume commercial production, the pendulum has swung once again to a keen appreciation of breads made with the hands and heart. You will find the skills and insight in this text to bake with consistency and care.…

Paperback. Condizione: New. EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADS Professional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary pursuits. From a list of ingredients that is short and simple, a breathtaking array of products can be created with some innovation and the methods described in this text. Individual chapters are devoted to crafting lean breads and rolls, enriched breads, flatbreads and other international favorites, and more. In addition, you will find: An explanation of each ingredient in basic bread recipes and what it contributes to the finished product.A discussion of different dough types, with special attention paid to how and why they are used.An introduction to every tool and piece of equipment commonly used for bread making and how best to adapt and work with what you have in the bakeshop.An outline of 12 steps required in bread baking and why each is critical.A look at the significance of regional shapes used for breads of prominent bread-baking nations.A special section devoted to rye and how to use it in bread making.Coverage of sourdoughs and naturally-leavened breads including starters, variations, and dozen of recipes. After traditional baking was overtaken in the 20th century by high-volume commercial production, the pendulum has swung once again to a keen appreciation of breads made with the hands and heart. You will find the skills and insight in this text to bake with consistency and care.…

Condizione: new.

Condizione: New. pp. 416 1st edition NO-PA16APR2015-KAP.

Condizione: New. pp. 416.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condizione: New. In English.

paperback. Condizione: New.

paperback. Condizione: New. Special order direct from the distributor.

Condizione: New. pp. 416.

Condizione: gut. 26 S., 21 cm, Einband leicht fleckig und staubig. Sprache: Deutsch.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: Brand New. 416 pages. 8.40x1.00x10.80 inches. In Stock.

Condizione: As New. Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Num Pages: 408 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 225 x 289 x 24. Weight in Grams: 1380. . 2016. hardcover. . . . .…

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Num Pages: 408 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 225 x 289 x 24. Weight in Grams: 1380. . 2016. hardcover. . . . . Books ship from the US and Ireland.…

Paperback / softback. Condizione: New. New copy - Usually dispatched within 3 working days.

Hardback. Condizione: New. EVERYTHING THE PROFESSIONAL BAKER NEEDS TO KNOW TO PRODUCE PERFECT BREADS Professional Bread Baking describes every aspect of what it takes to excel at one of the most satisfying culinary pursuits. From a list of ingredients that is short and simple, a breathtaking array of products can be created with some innovation and the methods described in this text. Individual chapters are devoted to crafting lean breads and rolls, enriched breads, flatbreads and other international favorites, and more. In addition, you will find: An explanation of each ingredient in basic bread recipes and what it contributes to the finished product.A discussion of different dough types, with special attention paid to how and why they are used.An introduction to every tool and piece of equipment commonly used for bread making and how best to adapt and work with what you have in the bakeshop.An outline of 12 steps required in bread baking and why each is critical.A look at the significance of regional shapes used for breads of prominent bread-baking nations.A special section devoted to rye and how to use it in bread making.Coverage of sourdoughs and naturally-leavened breads including starters, variations, and dozen of recipes. After traditional baking was overtaken in the 20th century by high-volume commercial production, the pendulum has swung once again to a keen appreciation of breads made with the hands and heart. You will find the skills and insight in this text to bake with consistency and care.…

Condizione: New. Brand new! Please provide a physical shipping address.

Paperback. Condizione: Brand New. 416 pages. 8.40x1.00x10.80 inches. In Stock.