Bread
DK (Publisher)
Published on 1. April 2004
Book
Hardback
168 pages
978-1-4053-0511-2 (ISBN)
Article exhausted; check for reprint
Description
The ultimate reference and inspiration, Bread is packed with tempting recipes. Superb photography and step-by-step instructions for both hand- and machine-baking make the rewarding art of bread-making accessible to even the beginner. From mixing and shaping to proving and glazing - each stage is clearly explained, with problem-solving hints and tips to help turn you effortlessly into a master baker in your own home.
Reviews / Votes
"Lavishly illustrated" and "! all you will ever need to know on the subject within the covers of one book." www.thebookplace.co.ukMore details
Language
English
Place of publication
London
United Kingdom
Publishing group
Dorling Kindersley Ltd
Dimensions
Height: 282 mm
Width: 236 mm
Thickness: 18 mm
Weight
1080 gr
ISBN-13
978-1-4053-0511-2 (9781405305112)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Persons
Work as a restaurant chef has taken co-author Eric Treuille from Paris to London where he forged a career as a food stylist. A director at the Books For Cooks cooking school in Notting Hill, Eric divides his time between France and England. Ursula Ferrigno's passion for food stems from a childhood spent on her father's vegetable and olive-producing farm in Southern Italy. 1984 saw her open the first vegetarian restaurant in North West England. A self-confessed bread-lover, Ursula set up National Breadmaking Day in Britain.
