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Sinopsis
First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.
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Acerca del autor
As well as baking fresh bread every day in the HQ kitchens, Daniel Stevens leads the ever-popular Build and Bake courses, which equip students with the skills to build their own outdoor wood-fired oven. Daniel has been cooking and baking in professional kitchens for several years, in Hertfordshire, where he grew up, and more recently in Dorset, where he now lives. He has been part of the kitchen team at HQ since June 2006.
De la contraportada
First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.
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Bread: River Cottage Handbook: No. 3
Publicado por
Bloomsbury Publishing, 2008
ISBN 10: 074759533X
ISBN 13: 9780747595335
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Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. del artículo: GOR001753085
Cantidad disponible: 7 disponibles
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Bread: River Cottage Handbook No. 3
Publicado por
Bloomsbury Publishing PLC, 2008
ISBN 10: 074759533X
ISBN 13: 9780747595335
Antiguo o usado
Tapa dura
Librería: Brit Books, Milton Keynes, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Used; Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality. Nº de ref. del artículo: 1138498
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Bread
Publicado por
Bloomsbury Publishing PLC, 2009
ISBN 10: 074759533X
ISBN 13: 9780747595335
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Calificación del vendedor: 5 de 5 estrellas
Condición: New. 2009. 1st. Hardback. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Series: River Cottage Handbook. Num Pages: 224 pages, Colour Illustrations throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 205 x 136 x 24. Weight in Grams: 450. Series: River Cottage Handbook. 224 pages, Colour Illustrations throughout. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Cateogry: (G) General (US: Trade). BIC Classification: WBVS. Dimension: 205 x 136 x 24. Weight: 446. . . . . . Nº de ref. del artículo: V9780747595335
Cantidad disponible: Más de 20 disponibles
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Bread
Publicado por
Bloomsbury Publishing PLC, 2009
ISBN 10: 074759533X
ISBN 13: 9780747595335
Nuevo
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Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: HU-9780747595335
Cantidad disponible: 15 disponibles
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Bread (River Cottage Handbook)
Publicado por
Bloomsbury Publishing PLC, London, UK, 2009
ISBN 10: 074759533X
ISBN 13: 9780747595335
Antiguo o usado
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Original o primera edición
Librería: Sarah Zaluckyj, KINGTON, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Very Good +. Estado de la sobrecubierta: No Dustjacket. 1st Edition. 224 pages. No dustjacket. Colour hardback binding with light wear to boards' corners and spine-ends. Many colour illustrations. Nº de ref. del artículo: 720921
Cantidad disponible: 1 disponibles
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Bread
Publicado por
Bloomsbury Publishing PLC, 2009
ISBN 10: 074759533X
ISBN 13: 9780747595335
Nuevo
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Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: HU-9780747595335
Cantidad disponible: 15 disponibles
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Bread
Publicado por
Bloomsbury Publishing PLC, GB, 2009
ISBN 10: 074759533X
ISBN 13: 9780747595335
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Librería: Rarewaves.com UK, London, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: New. UK ed. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. Nº de ref. del artículo: LU-9780747595335
Cantidad disponible: Más de 20 disponibles
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Bread (River Cottage Handbook)
Publicado por
Bloomsbury Publishing, 2008
ISBN 10: 074759533X
ISBN 13: 9780747595335
Nuevo
Tapa dura
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: New. In. Nº de ref. del artículo: ria9780747595335_new
Cantidad disponible: 10 disponibles
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Bread
Publicado por
Bloomsbury Publishing PLC, 2008
ISBN 10: 074759533X
ISBN 13: 9780747595335
Nuevo
Tapa dura
Librería: Kennys Bookstore, Olney, MD, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: New. 2009. 1st. Hardback. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Series: River Cottage Handbook. Num Pages: 224 pages, Colour Illustrations throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 205 x 136 x 24. Weight in Grams: 450. Series: River Cottage Handbook. 224 pages, Colour Illustrations throughout. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Cateogry: (G) General (US: Trade). BIC Classification: WBVS. Dimension: 205 x 136 x 24. Weight: 446. . . . . . Books ship from the US and Ireland. Nº de ref. del artículo: V9780747595335
Cantidad disponible: Más de 20 disponibles
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Bread
Publicado por
Bloomsbury Publishing PLC, GB, 2009
ISBN 10: 074759533X
ISBN 13: 9780747595335
Nuevo
Tapa dura
Librería: Rarewaves.com USA, London, LONDO, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: New. UK ed. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. Nº de ref. del artículo: LU-9780747595335
Cantidad disponible: Más de 20 disponibles