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With bread-baking tips from around the world, this beautifully illustrated cookbook offers more than just recipes. It includes step-by-step sequences from breadbaking masters as well as descriptions of different world traditions linked to bread and bread-baking. This book explores everything from the milling of the grains to different kinds of leavening agents and shaping the dough.
Esta bella obra ofrece mucho más que recetas, se explora completamente el proceso completo de la elaboración del pan, empezando por la molienda de los cereales hasta el modelado de la masa y su posterior horneado. Hay recetas de panes maravillosos de todas las clases, desde los tradicionales y rústicos pasando por los más innovadores. Incluye anécdotas y experiencias de panaderos de todo el mundo. Este libro es a la vez practico e inspirador. Las recetas son claras y fáciles de seguir y están acompañadas de fotografías sugerentes, muchas con detalles paso a paso.
- Sales Rank: #8867785 in Books
- Published on: 2002-04
- Original language: Spanish
- Number of items: 1
- Dimensions: .73" h x 8.80" w x 11.30" l,
- Binding: Hardcover
- 175 pages
Review
$BE.(Baravilloso. -- Vanidades
$BE.(Baravilloso.
$BE.(Baravilloso. -- Vanidades
Review
$BE.(Baravilloso.
$BE.(Baravilloso. -- Vanidades
About the Author
Linda Collister studied at Le Cordon Bleu Culinary Arts Institute in London and La Varenne in Paris. She has cooked for royalty such as Queen Elizabeth and the Queen Mother. Anthony Blake is a well-known food photographer. He won the Glenfiddich Award for his work featured in Memories of Gascony. They are the authors of the Bread Book.
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