The Book of Bread by Christine Ingram

The Book of Bread by Christine Ingram

There is something undeniably special about freshly baked bread. Why does it smell so good? And what makes it so hard to resist? This guide hopes to provide the answers, with fascinating information and delicious recipes. A section on yeast and leavening opens the techniques section, which describes the essential basics of bread-making from mixing the dough to baking the loaf. A round-up of useful baking equipment, from baking tins to "bannetons", completes the section.

Christine Ingram left a career in financial and consumer journalism to pursue her keen interest in food and cooking. After several years as a cookery editor at Woman Magazine, she became a freelance writer. She has contributed to several national magazines and is the author of two books, The World Encyclopedia of Vegetables and A Taste of Morocco. Jennie Shapter is a freelance food writer and home economist who specializes in cooking for food photography. Early on in her career Jennie worked as Chief Home Economist for several major food manufacturers, where she developed her considerable baking skills. She has written over twenty cookery books, including Perfect Patisserie and The Country Cookbook. She is a member of The Guild of Food Writers.

SKU	Nicht verfügbar
ISBN 13	9780754811077
ISBN 10	0754811077
Titel	The Book of Bread
Autor	Christine Ingram
Buchzustand	Nicht verfügbar
Bindungsart	Hardback
Verlag	Anness Publishing
Erscheinungsjahr	2002-09-30
Seitenanzahl	256
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar