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Bob's Red Mill Baking Book: More Than 400 Recipes Featuring Whole & Healthy Grains (Englisch) Gebundene Ausgabe – 6. November 2006


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Synopsis

This invaluable bakers resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bobs Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bobs Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bobs Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The companys more than 300 products are available throughout the U. S. and Canada at all natural food and major grocery stores. Bobs Red Mill brand products may also be purchased by phone, mail order, or on the companys website.

Über den Autor und weitere Mitwirkende

John Ettinger is the author of four cookbooks and a former food columnist for the Portland Oregonian. He's teamed up with Bob's Red Mill to write and create the more than 400 recipes in this book.

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Amazon.com: 33 Rezensionen
127 von 127 Kunden fanden die folgende Rezension hilfreich
Great Concept, But Many Recipes Unreliable 27. Mai 2007
Von avidbaker - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I use a lot of Bob's Red Mill products and have baked with whole grains for more than 25 years, so I was excited when this book was published. The format is easy to use and appealing, and the directions are clear,although there are no photographs or drawings.

After a description of different kinds of flour and cereals, the book is divided into chapters on whole grain yeast breads, rolls, and sourdough; quick breads, muffins, biscuits, and scones; flatbreads, focaccia, crackers, and pizza; pies, tarts, cobblers and crisps; cookies; and cakes.

There are many ideas for using spelt, teff, quinoa, barley, buckwheat, and other less common flours, and there are quite a few gluten-free recipes, including cakes, gingerbread. and even sugar cookies. There are recipes for seven kinds of pizza dough, from yeast-free to cornmeal, and an unusual recipe for a strawberry pie that calls for baking the strawberries in a double crust. There are also many kinds of piecrust to try, ranging from sorghum and almond oat to whole wheat and barley.

The first recipe I tried was Bob's High Fiber Bread, which turned out dense and dry. I made Whole Wheat Irish Soda Bread, which was dull, dry, and heavy (I threw it out),and Gluten-free Rice Bread, a two-day project that didn't rise properly and had to be thrown out, also. Maple Pecan Muffins were very dry as were Whole Grain Bread Rings.

Here are some winners: the whole wheat pizza dough was very good, as was the Italian sausage and fontina calzone. Oatmeal pancakes were excellent, and the oatmeal muffins and orange spelt muffins were good.

It seems that often the proportions are wrong. Bob's Energy Boosters contained too much butter and didn't hold together. Five-Grain Daybreak Cookies taste great, but the recipe called for way too much butter and should have used baking powder instead of soda to prevent spreading. It made 48 very large, floppy, sticky cookies instead of the predicted 24.

I'm not ready to give up on this book, because the recipes sound so good, and every once in a while, I hit a winner. But not often enough. When I want to be sure of a success, I turn to King Arthur's Whole Grain Cookbook, The Baker's Apprentice, or Berenbaum's Bread Bible. Hodgson Mills just published a whole grains cookbook--it will be interesting to compare their book to Bob's Red Mill Baking Book.
23 von 23 Kunden fanden die folgende Rezension hilfreich
Wish I had read the reviews! 26. April 2008
Von Carole Berkoff - Veröffentlicht auf Amazon.com
The first review of this book is very accurate. I too have lots of experience with bread baking & was hoping for whole grain delicious breads to off set the high price in the grocery store. After making 2 of the whole grain recipes, I could see that the ingredients were off in their ratios & neither breads very good. It is too costly all around to use recipes that don't work & taste bad. I emailed Bob & asked if they actually made the recipes &/or did they scale down large batch recipes. I won't risk my money, time, fuel costs on another recipe in this book.
14 von 14 Kunden fanden die folgende Rezension hilfreich
Great book 17. November 2007
Von DSB - Veröffentlicht auf Amazon.com
Verifizierter Kauf
I am buying this book after checking it out from the library for 9 wks running -- I think they want it back. I have altered ingredients in a few recipes to make lower in fat and sugar. There is a great variety of recipes, something for everyone. I LOVE the whole wheat pizza dough, another favorite is the pumpkin cranberry bread. Delicious!!
11 von 11 Kunden fanden die folgende Rezension hilfreich
A cook-book the whole family will find easy 27. Januar 2008
Von Buzz Rinkinen - Veröffentlicht auf Amazon.com
I thought I was "allergic" to wheat, but instead I found if I made my own bread and other products, without the added ingredients used in keeping them fresh, I could enjoy wheat again. Recipes in Bob's Red Mill Baking Book are easy and healthy. I've tried Bob's Whole Wheat Honey Bread on page 43 toasted with Camejo's peach jam. yummmm. This cookbook mentions the kneading aspect of bread making and in the fact that it's not necessary. This makes bread making easy enough for the whole family.
8 von 8 Kunden fanden die folgende Rezension hilfreich
Skip this one 21. Oktober 2008
Von CraftyBeaver - Veröffentlicht auf Amazon.com
Verifizierter Kauf
I am an avid baker and am always looking for ways to incorporate whole grains into my diet. This book has recipes for a great variety of grains - more than just whole wheat. However, I've been trying recipes from the Bob's Red Mill Baking Book for over a year, and am consistently disappointed - they just aren't reliable. If gluten is a problem for you, this book might be worth looking into. If not, go for the King Arthur Flour Whole Grain Baking Book instead - recipes are wheat-based but always delicious.
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