The Book of Bread
Published on 30. September 2002
Book
Hardback
256 pages
978-0-7548-1107-7 (ISBN)
Description
There is something undeniably special about freshly baked bread. Why does it smell so good? And what makes it so hard to resist? This guide hopes to provide the answers, with fascinating information and delicious recipes. A section on yeast and leavening opens the techniques section, which describes the essential basics of bread-making from mixing the dough to baking the loaf. A round-up of useful baking equipment, from baking tins to "bannetons", completes the section.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Anness Publishing
Illustrations
800
Dimensions
Height: 303 mm
Width: 236 mm
Thickness: 24 mm
Weight
1620 gr
ISBN-13
978-0-7548-1107-7 (9780754811077)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Christine Ingram left a career in financial and consumer journalism to pursue her keen interest in food and cooking. After several years as a cookery editor at Woman Magazine, she became a freelance writer. She has contributed to several national magazines and is the author of two books, The World Encyclopedia of Vegetables and A Taste of Morocco. Jennie Shapter is a freelance food writer and home economist who specializes in cooking for food photography. Early on in her career Jennie worked as Chief Home Economist for several major food manufacturers, where she developed her considerable baking skills. She has written over twenty cookery books, including Perfect Patisserie and The Country Cookbook. She is a member of The Guild of Food Writers.