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Bread: Baking by hand or bread machine
Bread: Baking by hand or bread machine
hardback
Published:
1 February, 2007
hardback
Published:
1 February, 2007
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Description
Turn your home into a bakery and follow 100 delicious recipes. Bake by hand or use a bread machine and enjoy delicious granary bread, fragrant focaccia, moist pumpkin loaf, Italian Panettone and more. From mixing and shaping to proving and glazing - each stage of the process is clearly explained. Problem-solving tips and advice on selecting the best ingredients support the techniques. Accessible to even the beginner, it'll turn you effortlessly into a master baker in your own home.
More Details
| Type | Book |
|---|---|
| ISBN13 | 9781405319966 |
| ISBN10 | 1405319968 |
| Number Of Pages | 168 |
| Item Weight | 738 g |
| Product Dimensions | 200 x 20 x 236 mm |
| Publisher / Reseller | Dorling Kindersley |
| Format | hardback |
| Edition | 01 |
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Author's Bio
Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapes, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com. Ursula Ferrigno is the founder of National Bread making Day in Britain and she broadcasts regularly on national radio and television. She lives in London.