Ireland's Ballymaloe Cookery School is a renowned training ground for excellent chefs and bakers. Now, readers can reap the benefits of world-class tutelage in the art of baking at home with The Ballymaloe Bread Book. School cofounder Chef Allen shares his expertise in all aspects of breadmaking, from yeast breads and rolls to quick breads and scones. Some examples are Spotted Dog (and its variation, Stripy Cat), Focaccia, Hot Cross Buns, Naan, Malted Sourdough, and especially the famous Ballymaloe Brown Yeast Bread. Allen even includes several classic accompaniments, like Raspberry Jam and Isaaci s Roasted Tomato Sauce. More than just a volume of recipes, The Ballymaloe Bread Book demonstrates basic principles and useful techniques, so at-home bakers can experiment and expand their repertoire with confidence.Klappentext:
The baking tradition is one of the richest and most varied aspects of Ireland's culinary heritage. From earliest times making bread has been an integral part of daily life in almost every home and it is still a living tradition.
In The Ballymaloe Bread Book Tim Allen shares his enthusiasm for bread baking with more than a hundred recipes for every conceivable type of bread, from simple scones and soda bread (not forgetting the famous Ballymaloe Brown Yeast Bread!) to pizza and focaccia and some exotic ethnic breads.
And being the good teacher that he is, everything is eminently practical with nothing left to chance or guesswork.
No matter how slight or extensive your cooking experience, The Ballymaloe Bread Book will become your constant kitchen companion.
Tim Allen, together with his wife Darina, owns, manages, and teaches at the famous Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. Darina is the author of more than a dozen books and presenter of the Simply Delicious television series. Tim specializes in bread baking and this is his first book.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.