- Taschenbuch: 256 Seiten
- Verlag: Southwater; Auflage: illustrated edition (7. April 2006)
- Sprache: Englisch
- ISBN-10: 1844763013
- ISBN-13: 978-1844763016
- Größe und/oder Gewicht: 23,2 x 1,9 x 30 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 2.791.977 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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 (Englisch) Taschenbuch – Illustriert, 7. April 2006
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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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You will find breads from all parts of the world and more common ones including pita and English muffins, holiday breads, 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. Most of her bread recipes in this book use 15g of FRESH yeast; I have now found that 2 tsp. of dry yeast is the perfect amt. for me to use as a swapout conversion. 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 several recipes so far and all are keepers. Made the Pane al cioccolato (chocolate bread); it proofed in the time the book said. Very easy to make and tasty to eat. Today made the Poppy Seed Roll. 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. I made the French Dimpled Rolls, got rave reviews and easy. Today I made the Italian rolls ready to go, easier still. These last 2 recipes are a good way to start. However, there is a typo. Says it makes 16 rolls, it should say 12. And they refer to 4 different ways to shape the rolls, there are only three given. So this is obviously a mistake, but forgivable errors in my book bc it doesn't effect the outcome. 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. This may well be in the top TWO of my fave bread books, and I have about 10 of them now.