- Taschenbuch: 452 Seiten
- Verlag: Random House (12. Oktober 1985)
- Sprache: Englisch
- ISBN-10: 0394724348
- ISBN-13: 978-0394724348
- Größe und/oder Gewicht: 15,2 x 2,5 x 22,9 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (4 Kundenrezensionen)
- Amazon Bestseller-Rang: Nr. 2.234.211 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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The Laurel's Kitchen Bread Book
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Produktbeschreibungen
Pressestimmen
“Original, thorough and comprehensive...Should help to demystify the process of baking with whole grains.”
—The New York Times Book Review
“Here at last is a readable source of information heretofore available only to professional bakers.”
—East West Journal
“Sets a new standard with clear, easily followed recipes that not only tell you ‘how,’ but ‘why.’”
—Newsday
“We get lots of requests for 100 percent whole-grain bread machine recipes. Thanks to Laurel, we can fulfill these requests. What a wonderful, well-researched book! There are many delicious and varied recipes, and best of all some really innovative ideas on how to make whole-grain bread machine baking easy and successful. This will definitely be added to our baking library.”
—Linda Rehberg and Lois Conway, authors of Bread Machine Magic
—The New York Times Book Review
“Here at last is a readable source of information heretofore available only to professional bakers.”
—East West Journal
“Sets a new standard with clear, easily followed recipes that not only tell you ‘how,’ but ‘why.’”
—Newsday
“We get lots of requests for 100 percent whole-grain bread machine recipes. Thanks to Laurel, we can fulfill these requests. What a wonderful, well-researched book! There are many delicious and varied recipes, and best of all some really innovative ideas on how to make whole-grain bread machine baking easy and successful. This will definitely be added to our baking library.”
—Linda Rehberg and Lois Conway, authors of Bread Machine Magic
Kurzbeschreibung
The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook".
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
Format:Gebundene Ausgabe
Most breadmaking cookbooks, if they cover whole grain baking at all, have recipes which could best be described as "whole-grain flavored bread" since they use a lot of white flour in their recipes. Cooking with 100% whole grain flours is a bit trickier than baking with refined flours, but if you follow the instructions in this book you will end up with excellent bread. Quite simply, if you want to avoid using white flour in your breadmaking, you need this book. Excellent.
Format:Gebundene Ausgabe
This is the only bread book that I have found that gives enough detail in the instructions and descriptions to make good whole grain bread if you don't already know how. It is not complicated, but there are many important concepts about making good bread that are not obvious if you are not already an expert. This book gives excelent descriptions and teaches the skill of baking.
Format:Taschenbuch
I have been baking bread from this book for at least 10 years. EVERY recipe I've tried has produced light, tasty and totally delicious bread. This book taught me to bake with whole grains and I recommend it with unreserved enthusiasm.
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