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'A bible for anyone interested in baking, this title from the world-renowned Leiths School of Food and Wine teaches you all you need to know about baking impeccable cakes. From techniques to recipes, this has it covered with instructions on how to make everything from sponge to tray bakes. Now whose turn is it to make cake?' --Woman's Way, 5th May 2015
'This enticing collection includes such mouth-watering recipes as chocolate caramel espresso cake and white chocolate and strawberry muffins.' --The Herald [Glasgow], 14th March 2015
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'This enticing collection includes such mouth-watering recipes as chocolate caramel espresso cake and white chocolate and strawberry muffins.' --The Herald [Glasgow], 14th March 2015
These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative guide makes bread-making easy. Comprehensive, illustrated step-by-step guides cover all the essential techniques, from the initial mixing stage, through kneading, rising and knocking back the dough, to shaping and proving. In addition, there is plenty of useful information on choosing and handling the basic ingredients. Classic loaves, sourdoughs, enriched breads, sweet yeast breads and layered doughs are all featured. Recipes for traditional white, farmhouse, wholemeal and granary breads - and classic sourdoughs - are all featured, as well as glutenfree options. In addition there are lots of tempting flavoured breads, such as Apple cider bread, Mediterranean Parmesan tearing bread, Smoked paprika corn bread, Cheesy soda farls and Spiced chickpea flatbreads. Original sweet recipes include Banana and date brioche buns, Chocolate focaccia and Cherry almond croissants.
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- VerlagQuadrille Publishing Ltd
- Erscheinungsdatum2015
- ISBN 10 1849495483
- ISBN 13 9781849495486
- EinbandTapa dura
- Anzahl der Seiten160
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How to Cook Bread (Leith's How to Cook)
Verlag:
Quadrille Publishing Ltd, United Kingdom, London
(2015)
ISBN 10: 1849495483
ISBN 13: 9781849495486
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Paperback
Anzahl: 8
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Buchbeschreibung Paperback. Zustand: Very Good. These easy-to-use guidebooks take the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative guide makes bread-making easy. Comprehensive, illustrated step-by-step guides cover all the essential techniques, from the initial mixing stage, through kneading, rising and knocking back the dough, to shaping and proving. In addition, there is plenty of useful information on choosing and handling the basic ingredients. Classic loaves, sourdoughs, enriched breads, sweet yeast breads and layered doughs are all featured. Recipes for traditional white, farmhouse, wholemeal and granary breads - and classic sourdoughs - are all featured, as well as glutenfree options. In addition there are lots of tempting flavoured breads, such as Apple cider bread, Mediterranean Parmesan tearing bread, Smoked paprika corn bread, Cheesy soda farls and Spiced chickpea flatbreads. Original sweet recipes include Banana and date brioche buns, Chocolate focaccia and Cherry almond croissants. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. GOR007550381
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