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The River Cottage Bread Handbook (Englisch) Gebundene Ausgabe – 15. Juni 2010

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  • Gebundene Ausgabe: 223 Seiten
  • Verlag: Ten Speed Press (15. Juni 2010)
  • Sprache: Englisch
  • ISBN-10: 158008186X
  • ISBN-13: 978-1580081863
  • Größe und/oder Gewicht: 20,6 x 13,5 x 2,7 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 61.905 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
  • Komplettes Inhaltsverzeichnis ansehen

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Von T., Monika on 10. Oktober 2013
Format: Gebundene Ausgabe Verifizierter Kauf
Es ist zwar nicht ganz so easy, weil man z.T. Temperaturanzeigen von "F" in "°C" umrechnen muss, aber wenn man hinterher das Ergebnis sieht, lohnt es sich auf jeden Fall. Es wird anschaulich erklärt und die Brote werden super.
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Format: Gebundene Ausgabe Verifizierter Kauf
Das Buch entspricht voll meinen Vorstellungen, da ich oft Sendungen vom River Cottage anschaue, wollte ich unbedingt einmal einiges nachbacken und ich bin sehr zufrieden mit dem Buch.
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Die hilfreichsten Kundenrezensionen auf (beta) 27 Rezensionen
20 von 22 Kunden fanden die folgende Rezension hilfreich
Assorted breads 27. Juli 2010
Von wogan - Veröffentlicht auf
Format: Gebundene Ausgabe
`The River Cottage Bread Handbook' is interesting, in that it gives very different recipes from many cultures, some are rather advanced for a beginner bread baker, but yet there is a very good 30+ page instructional section on how to bake bread. It shows the dough at different stages which would help those beginning bakers that seem to have a terror of baking bread to know what they should expect their product to look like.
The book is a small size about 8"x5", the pages are heavy so you will need to weight it down in order to keep your place while cooking. Despite the smaller page size the print is easy to read. There are plenty of pictures, both of techniques, dough and finished bread products. The introduction is interesting, telling why mass made machine bread is bad for you. Baking equipment needed is described.
The recipes themselves are given with weight, grams and ounces - this originally is an English cookbook, but has been `translated' in `American'. There is a section on wild yeast, basically what Americans call sourdough - making your own yeast.
The many breads from different cultures are probably too ambitious for a beginning cook, but would be interesting to try none the less if they are adventuresome; including roti - bread from India and Nepal, tortillas and crackers. A section is included on what to do with left over bread and even how to build your own clay oven.
This is not the ordinary bread book, it would seem to be for someone looking for a bit of venturesome baking.
20 von 23 Kunden fanden die folgende Rezension hilfreich
Not for a beginner or someone afraid of yeast but GREAT "handbook"! 5. August 2010
Von K. J. Davis - Veröffentlicht auf
Format: Gebundene Ausgabe
I'm a chef with a ton of food allergies (a true oxymoron, I know). My worst allergy is corn, and almost all store-bought breads use high-fructose corn syrup. It's cheap for flavor, texture, and preservation.

I've have had baking classes but never really "got" the whole bread-making process. Wish I had paid better attention in culinary school now that this allergy is wreaking havoc and I have to bake my own breads.

Enter "The River Cottage Bread Handbook". I read through it in less than an hour, and got going on a sour dough starter right away. I didn't want to wait that long for bread, so I started with the walnut honey bread. Oh My God - it was delicious. I've also used Stevens' scones recipe and, while it was much different than my go-to recipe - Stevens' is more tender and flaky than a typical American scone - it was out of this world.

I wouldn't recommend this book to someone who is deathly afraid of yeast breads. You have to approach these recipes with a sense of confidence. However, once you can grasp Baker's Percentage and feel a little adventurous, you'll be SO glad you bought this book. The illustrations are beautiful, and Stevens' sense of humor is truly appreciated.
6 von 6 Kunden fanden die folgende Rezension hilfreich
I love this book! 2. Februar 2011
Von Howard B. Rhodes - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I have always wanted to learn to bake bread, but never thought I had the time or talent to do it right. On vacation this summer I ran across this book in a cookbook shop and requested it for Christmas. Lucky me that my husband was listening! This book is super. I spent a good plane ride reading it from start to finish. The step-by-step guide to bread baking, almost a breadmaking 101, introduced the equipment and explained the importance of each ingredient.

The basic recipe that can be altered at will was a great way to introduce creativity into baking, something I've always thought of as quite rigid. I have made almost 10 batches of bread (30 loaves!) now using the basic recipe and I'm having a blast! It's wonderful to see, feel and taste the difference one ingredient can make. I'm also gaining great confidence in my ability to "do it right" and yet be creative. From this book I now understand what the dough should "feel" like, how the yeast should smell and what happened when my first loaves came out too chewy.

I've also made the breadsticks, foccacia and, this evening, the bagels. All of the recipes were straight-forward and easy to follow - especially after taking the time to read the book cover-to-cover. My family is thrilled with my new hobby and so am I. This book is great. I recommend it for everyone, especially beginners.
16 von 20 Kunden fanden die folgende Rezension hilfreich
a rather thorough introduction 12. Juli 2010
Von alfresco - Veröffentlicht auf
Format: Gebundene Ausgabe
I just bought this book and took some time reading through the first 70 pages or so where Stevens invites you into a sort of bread-baking 101 where he so clearly and concisely lays it all out that I could picture myself walking through each step.

I have several other bread books and have made bread frequently in the last year or so and have found some better than others at depicting the steps and ingredients. Although I haven't made anything from Stevens' book yet, I plan to have fun with it on my next kitchen adventures. He's got a nice sense of humor (see pic# 3 on page 47 of trying to windowpane a rye bread)and has gone to great lengths to lay the book out intelligently without repeating the instructions for the basics each time.

The point made in a previous reviewer's comments about it confusing the issue of using a baking tray or stone is one such issue. On page 53 "Preparing for baking" he gives you an option of using a baking sheet or a stone. He instructs you to pre-heat the baking sheet if you're going that route. Later in the recipes when it comes to that point, he simply reminds you to get it out of the oven now because it's about time to hoist that baby onto it and get it back in the oven to bake.

He covers a number of breads, yeasted, un-yeasted, baked in the oven or on a grill or flat griddle, and most unique, he provides details and pictures on building a clay oven out in your backyard--there's another great adventure that lies ahead!

Last but not least, it's in a nice format--just like your old English grammar handbooks, and the pages are printed on almost card stock quality paper.

I'm giving it a 4 because of the things I learned from it, the entertainment he provided, and his encouragement to go on not only the bread adventure but also the clay oven adventure. If I make his breads and they are wonderful, I'll come back and give it a 5!
6 von 7 Kunden fanden die folgende Rezension hilfreich
The River Cottage Bread Handbook 6. September 2010
Von Diane Hoffmaster - Veröffentlicht auf
Format: Gebundene Ausgabe
The thing I absolutely loved about this book was the detail it went into about the process of making bread and how it work and why it often doesn't. The first 1/3 of the book is all about getting started, types of ingredients, and the different methods of making bread. Each ingredient is discussed in detail from fresh yeast versus instant yeast, they types of flour and their gluten content, and whether you should use tap or bottled water. (either is fine). I have never had alot of success in bread making and I think this book is going to really come in handy in my next attempt!

The author includes the 'basic recipe' formula that includes a ratio of flour to water to yeast to salt. Then, he offers variations on this formula to try out once you have mastered basic bread. The remaining 2/3 of the book are recipes that range from pizza dough and tortillas to English muffins and donuts. There is a chapter on non yeast breads like biscuits and scones and a chapter on 'wild yeast' sourdough breads. No matter how experienced (or inexperienced!) you are, there are recipes in this book made just for you! The chapter on the clay oven is very unique, although it seems like alot of work! However, they reach higher temperatures than regular ovens and this is apparently key for a perfect loaf of bread!

Disclaimer: I received one copy of this book from the publisher in order to write my review. All opinions expressed here are mine and mine alone.
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