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Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.
Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.
| Erscheinungsjahr: | 2008 |
|---|---|
| Medium: | Taschenbuch |
| Titelzusatz: | Simple Contemporary Bread. Winner of the Guild of Food Writers' Award 2006, Julia Child Award 2006, IACP Best Cookbook of the Year Award 2006 and a James Beard Foundation Book Award 2006 |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781856267625 |
| ISBN-10: | 1856267628 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Bertinet, Richard |
| Auflage: | ed |
| Hersteller: | Kyle Books |
| Verantwortliche Person für die EU: | preigu GmbH & Co. KG, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Abbildungen: | w. numerous colorierte photos. |
| Maße: | 254 x 222 x 22 mm |
| Von/Mit: | Richard Bertinet |
| Erscheinungsdatum: | 21.02.2008 |
| Gewicht: | 0,798 kg |
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