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Bread - River Cottage Handbook

4.33 ( 787 Ratings by Goodreads)
Bread
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Bread - River Cottage Handbook

(Author)
4.33 (787 Ratings by Goodreads)
hardback
Published: 16 February, 2009
Standard worldwide delivery by Fri, June 19 - Wed, June 24
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$19.35
RRP $25.37
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Description

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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More Details

Type Book
ISBN13 9780747595335
ISBN10 074759533X
Number Of Pages 224
Item Weight 1000 g
Publisher / Reseller Bloomsbury Publishing PLC
Format hardback
Edition UK ed.
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Media Reviews

'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook' Hugh Fearnley-Whittingstall PRAISE FOR THE FIRST RIVER COTTAGE HANDBOOK, MUSHROOMS: 'The best guide to gathering and eating wild mushrooms there has ever been' Independent

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Author's Bio

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.

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