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Sto caricando le informazioni... Bread: From Sourdough to Rye (edizione 2001)di Linda Collister (Autore), Martin Brigdale (Fotografo)
Informazioni sull'operaPane Dalla baguette alla focaccia di Linda Collister
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. Veel broodjes uit de hele wereld die je niet gaat bakken ( ) Zeer verschillende recepten voor brood, door de schrijfster verzameld van over de hele wereld. Interessant vanuit technisch oogpunt (telkens een andere bereidingswijze) en mooi om te bekijken door de paginagrote kleurenfoto's en instructiefoto's in kleur. Goed uit te voeren recepten van heerlijk brood. nessuna recensione | aggiungi una recensione
Bread: from Sourdough to Rye is a delicious survey of the great breads of the world, from expert baker Linda Collister, author of several of the best books on bread and baking. Linda provides basic information on flours and yeasts, how to make a sourdough starter, making and kneading dough with an electric mixer, and how to make basic white or whole-wheat bread. She then embarks on a world tour of bread, with chapters on the Americas; France, Italy, and Spain; Northern and Eastern Europe; Southeast Asia; and Australia and New Zealand. Each chapter offers a selection of glorious recipes -- from Ciabatta and Baguettes, to German Beer Bread and Swedish Saffron Bread. Non sono state trovate descrizioni di biblioteche |
Discussioni correntiNessunoCopertine popolari
Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClassificazione LCVotoMedia:
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