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Rezension bezieht sich auf: Bread: A Baker's Book of Techniques and Recipes (Hospitality) (Gebundene Ausgabe)
Since I got interested in bread baking I have been looking for a book to explain me why. Why i have to knead, to ferment twice, to punch the dough, to spray water into the oven etc. Until I found this one. Simply incredible.
About the author:
The book is written by a person who loves bread and has been making it for decades. As you go through the book you can feel the love he feels about it. His English is concise and clear.
About the printing quality:
Good thick paper with stylish fonts. A lot of hand graphic drawings on manual bread operations and only a few color glossy photos. Along with the regular text you have blocks that describe some additional story or topic. Did I mention: hard cover with a paper jacket.
About the content:
The first part of the book (~100 pages) focuses on the bread/dough theory. Follows main part that contains formulas/recipes for different bread types. At the end you have some notes on small details like sourdough production, dough temperature etc.
Although the author focuses mostly on mass bread production (bakery style) he provides enough useful information for the home baker.
Conclusion: a really amazing book, a must for every home/bakery baker. Precise and to the point - no useless glossy photos like most of the books nowadays.
Gebraucht & neu ab: EUR 43,82
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