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The Bread Bible: Over 100 Recipes Shown Step-By-Step in More Than 600 Beautiful Photographs: The Ultimate Guide to Bread Baking from Around the World, ... 100 Easy-to-follow Recipes to Make at Home [Illustriert] [Englisch] [Taschenbuch]

Christine Ingram , Jennie Shapter


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Kurzbeschreibung

7. April 2006
This work includes over 130 traditional bread recipes and variations from every corner of the world, from northern Europe and the Mediterranean to India and North and South America. It includes over 850 colour photographs in total, both step-by-step instructions and glorious pictures of all the finished breads. A detailed step-by-step techniques section explains every stage of the bread-making process, from mixing and kneading to glazing and baking. It features an indispensable, fully illustrated reference section covering the breads of the world, with fascinating details such as how the bread is baked, its history, shape and flavour and the type of flour used. This book begins with a fascinating introduction to the history of bread and bakers. The comprehensive reference guide that follows is a fantastic visual catalogue of the breads of the world. Organized by country, there are photographs of scores of different breads from around the globe. There are breads from almost every country in the recipe section too, and, here, illustrated step-by-step instructions take you through each stage of the preparation and there is a photograph of every finished bread, so that you can see what you are trying to achieve. Whether you'd simply like to identify and find out about an unusual bread or if you want to try your hand at baking a classic loaf, this volume is an essential addition to your kitchen shelf.

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Synopsis

This work includes over 130 traditional bread recipes and variations from every corner of the world, from northern Europe and the Mediterranean to India and North and South America. It includes over 850 colour photographs in total, both step-by-step instructions and glorious pictures of all the finished breads. A detailed step-by-step techniques section explains every stage of the bread-making process, from mixing and kneading to glazing and baking. It features an indispensable, fully illustrated reference section covering the breads of the world, with fascinating details such as how the bread is baked, its history, shape and flavour and the type of flour used. This book begins with a fascinating introduction to the history of bread and bakers. The comprehensive reference guide that follows is a fantastic visual catalogue of the breads of the world. Organized by country, there are photographs of scores of different breads from around the globe.

There are breads from almost every country in the recipe section too, and, here, illustrated step-by-step instructions take you through each stage of the preparation and there is a photograph of every finished bread, so that you can see what you are trying to achieve. Whether you'd simply like to identify and find out about an unusual bread or if you want to try your hand at baking a classic loaf, this volume is an essential addition to your kitchen shelf.

Über den Autor und weitere Mitwirkende

Christine Ingram is a full-time writer and author, contributing articles to many women's and special-interest magazines. Her other books include: Greens, Beans, Roots and Shoots; Soups, Chowders, Consommes and Broths (both Southwater); Breads of the World; Ingredients;; Risotto; and The Inspired Vegetarian (all by Lorenz Books). Jennie Shapter is a full-time food writer and home economist who specializes in cooking food for photography. She has written over twenty cookbooks, including The Bread Machine Kitchen Handbook (Southwater) and The One-Pot Clay Pot Cookbook (Lorenz Books).

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Amazon.com: 4.5 von 5 Sternen  4 Rezensionen
4 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen One of my all-time favorite bread books 13. November 2012
Von Joanne - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
I bought the earlier softbound version of this book, loved it. Then shortly after, this one came out. I realized that there would be overlap of some of the same recipes along with some new ones, I didn't care. So the main difference between this book and the former is that--the same recipes along with more new ones. I loved the first book so much, I had to get the newer, hardbound one. So here is my review of the first book which basically gives the same review for this one.
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You will find breads from all parts of the world and more common ones including pita and English muffins, crumpets, etc. Lots of pics, all in color, on every single page, and multiple photos at that. Each recipe has a pic and most have 'how to' illustrations as well. The recipes are approachable and don't have a huge list of ingredients or instructions; and the instructions stick to one page or less. The recipes make use mostly of bread flours, but included are whole wheat, barley and buckwheat flour and cornmeal to name a few. Most amazingly, there is nutritional info at the bottom of the page for each recipe--listed are calories, carbs, sodium, fat, cholesterol, fiber, etc etc.. What bread book does that for you?

The only negative I have is that All but a few recipes use FRESH yeast. There is nothing anywhere giving conversion measurements of active or instant yeast to fresh yeast. I have never used fresh yeast nor is it easy to find. I checked other bread books and sites online and found that you cut back on dry yeast about 2/3, some sites say 1/2, so it's an experiment in progress. I am surprised that this is the only area the author ignored when everything else was done up to the nines, considering that yeast is not a small part of breadbaking. Yet, A scant few recipes DID use dry, not fresh, yeast--why the switch? No idea. Despite that, this book makes up for this oddity in many more positive ways.

I have tried three recipes so far and all are keepers. Made the Pane al cioccolato (chocolate bread) using 1/2 the amount of dry yeast to the amount called for of fresh yeast, it proofed in the time the book said. Very easy to make and tasty to eat. Today made the Poppy Seed Roll, cutting back 2/3 to dry yeast. To die for. Makes a HUGE, long loaf on only 3 cups of flour. I made the poppy filling a day ahead to make it even easier. I couldn't be happier with the results. The "Buchty" from Poland/Germany came out like clouds, soft and delicate pull-apart rolls. I experimented and put pearl sugar on top of some, left others plain. They work well as either a snack/dessert roll or a dinner roll that way. I even messed up on one of the process steps and after rebounding from that snafu, STILL had great results. That speaks volumes. I had never heard of this one before, but b/c it has a beautiful illustrative photo like every other recipe, it called my name. There are not just yeast breads in here. There are recipes for tortillas, cornbread, breadsticks, piadine, Virginia Spoon Bread, rotis, pooris, chapatis, naan (uses yeast), lavash, and others.
5.0 von 5 Sternen Can't Go Wrong 3. Oktober 2013
Von Virginia Waldron - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Lots of great recipes and background. Both metric and imperial measurements are provided. Excellent photos. Clear instructions. Excellent book for the novice and experienced baker.
5.0 von 5 Sternen Great book 28. April 2013
Von Mrs. Marva M. Watkins - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
The book has recipes for breads that I never knew existed. I also like the history given for country where it is consumed. The book arrived quickly and was in excellent condition.
2 von 3 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Not enough German recipes 7. Januar 2013
Von Amazon Customer - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Was looking for more German Breads, so to me the Title ( Bread Bible) is incomplete to be a bread bible.
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