Artículos relacionados a Crust: From Sourdough, Spelt and Rye Bread to Ciabatta,...
Pensado para cualquier persona interesada en aprender cómo hacer pan, así como breadmakers que quieres probar algo un poco diferente. Este libro demystifies masas como masa madre y croissants con fotografía.
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Críticas:
Bertinet doesn t assume his readers knowledge base; he sets out his chapters clearly and the book contains lucid step-by-step photography of techniques (everything from kneading to shaping crusts). --Caterer & Hotelkeeper 18.10.07
Even better, there s an accompanying DVD that replicates on-site kitchen touring. It s extremely useful for students, trainee chefs-even chefs who normally steer clear of baking their own bread. --Caterer & Hotelkeeper 18.10.07
Reseña del editor:
Even better, there s an accompanying DVD that replicates on-site kitchen touring. It s extremely useful for students, trainee chefs-even chefs who normally steer clear of baking their own bread. --Caterer & Hotelkeeper 18.10.07
Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread! An additional DVD of Richard divulging his tips and techniques makes his style of breadmaking even easier and enjoyable.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialKyle Books
- Año de publicación2007
- ISBN 10 1856267202
- ISBN 13 9781856267205
- EncuadernaciónTapa dura
- Número de páginas160
- Valoración
EUR 11,12
Gastos de envío:
EUR 5,20
De Reino Unido a Estados Unidos de America
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Crust: Bread to Get Your Teeth into
Publicado por
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(2007)
ISBN 10: 1856267202
ISBN 13: 9781856267205
Antiguo o usado
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Cantidad disponible: 1
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Valoración
Descripción Hardcover. Condición: Very Good. Crust: Bread to Get Your Teeth into This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Nº de ref. del artículo: 7719-9781856267205
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Crust: Bread to Get Your Teeth Into (With DVD)
Publicado por
Kyle Books
(2007)
ISBN 10: 1856267202
ISBN 13: 9781856267205
Antiguo o usado
Tapa dura
Cantidad disponible: 1
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Descripción Condición: Very Good. 1711374456. 3/25/2024 1:47:36 PM. Nº de ref. del artículo: U9781856267205
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Crust: Bread To Get Your Teeth Into
Publicado por
Kyle Books 08/10/2007
(2007)
ISBN 10: 1856267202
ISBN 13: 9781856267205
Antiguo o usado
Tapa dura
Cantidad disponible: 1
Librería:
Valoración
Descripción Hardcover. Condición: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Nº de ref. del artículo: 6545-9781856267205
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Crust: Bread to Get Your Teeth into: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Publicado por
Octopus Publishing Group, United Kingdom, London
(2007)
ISBN 10: 1856267202
ISBN 13: 9781856267205
Antiguo o usado
Paperback
Cantidad disponible: 4
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Valoración
Descripción Paperback. Condición: Very Good. 'Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' Time Out Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread! 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: GOR002194892
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