Bread Revised. Este artículo no está disponible.
Treuille, Eric; Ferrigno, Ursula
176 valoraciones de Goodreads
Idioma: inglés
Editorial: DK, 2004
- Tapa dura
- Usado
Librería: Bay State Book Company, North Smithfield, RI, Estados Unidos de AmericaBay State Book Company
Vendedor de 5 estrellas
Vendedor de IberLibro desde 23 de enero de 2023
No disponible
Tapa dura
Condición: Usado - Bueno
EUR 5,68
N° de ref. del artículo BSM.196VS
- Título
- Bread Revised
- Autor
- Treuille, Eric; Ferrigno, Ursula
- Editorial
- DK
- Año de publicación
- 2004
- Estado
- very_good
- Encuadernación
- Encuadernación de tapa dura
- Idioma
- inglés
- ISBN 10
- 0756603706
- ISBN 13
- 9780756603700
Step-by-step photographic sequences and easy-to-follow instructions take the guesswork out of baking bread in a stunning cookbook that features more than one hundred delicious recipes for a variety of international bread specialties, along with guidelines on mixing, kneading, shaping, and baking bread and an illustrated guide to essential ingredients and equipment.
“Sinopsis” puede pertenecer a otra edición de este título.
Acerca del autor
At the age of 13, Eric Treuille was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking. Work as a chef took him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread.
Ursula Ferrigno is a talented food writer, cook, and teacher specializing in Italian cuisine and breadmaking. She has made numerous TV appearances and has written several books.
Ursula Ferrigno is a talented food writer, cook, and teacher specializing in Italian cuisine and breadmaking. She has made numerous TV appearances and has written several books.
“Acerca de” puede pertenecer a otra edición de este título.