Bread
Baking by hand or bread machine
Published on 1. February 2007
Book
Hardback
168 pages
978-1-4053-1996-6 (ISBN)
Description
Turn your home into a bakery and follow 100 delicious recipes. Bake by hand or use a bread machine and enjoy delicious granary bread, fragrant focaccia, moist pumpkin loaf, Italian Panettone and more.
From mixing and shaping to proving and glazing - each stage of the process is clearly explained. Problem-solving tips and advice on selecting the best ingredients support the techniques.
Accessible to even the beginner it'll turn you effortlessly into a master baker in your own home.
From mixing and shaping to proving and glazing - each stage of the process is clearly explained. Problem-solving tips and advice on selecting the best ingredients support the techniques.
Accessible to even the beginner it'll turn you effortlessly into a master baker in your own home.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Dorling Kindersley Ltd
Dimensions
Height: 241 mm
Width: 200 mm
Thickness: 18 mm
Weight
720 gr
ISBN-13
978-1-4053-1996-6 (9781405319966)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Persons
Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapes, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com. Ursula Ferrigno is the founder of National Bread making Day in Britain and she broadcasts regularly on national radio and television. She lives in London.