- Gebundene Ausgabe: 352 Seiten
- Verlag: Stewart, Tabori & Chang Inc; Auflage: 01 (1. November 2011)
- Sprache: Englisch
- ISBN-10: 158479934X
- ISBN-13: 978-1584799344
- Größe und/oder Gewicht: 26,7 x 3,8 x 24,1 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 220.225 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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Fundamental Techniques of Classic Bread Baking (Englisch) Gebundene Ausgabe – 1. November 2011
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Über den Autor und weitere Mitwirkende
For more than 25 years, the renowned French Culinary Institute at the International Culinary Center in New York City has been teaching the fundamentals of Western cuisine through its hands-on Total Immersion curriculum. With a world-class facility, a distinguished faculty, and a celebrated restaurant, the FCI is among the leading schools of its kind.
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and I have used many many recipes as new basics... a star down only becasue..you have to trust your sourdough to do the job on its own in many recipes and adjust ( easy, lengthen proofing or add more % or both ) but some recipes were ..adapted..from hamelmanns stellar book, the originals are much better and dont need adapting. however the variety of recipes is great and most of them really get it right.
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The main advantage that this book has over the other titles mentioned is the ease of use and the clear instructions. The only part that I found somewhat confusing was the verbose descriptions of how to shape the different forms of bread loaves. This could have been accomplished more effectively with more illustrations.
If you only get one bread book GET THIS ONE!
This bread is such a delight. Sourdough is the healthiest bread & I keep about 6 starters going all the time, soft wheat, einkorn, spelt, rye & white. All provide delightful tastes. It is very difficult to,find fresh yeast, if u need it, u may want to ask ur grocer to get it for u. Usually that works.
I love the chapter on shaping. I can always improve my technique & love different forms & equipment for shaping & designing patterns on my bread. For instance, I have developed a fun loaf. I make 3/4 loaves of bread, I.e., rye sourdough, white sourdough, a beautiful fruit/nut bread to be served vow/ cheeses, etc. as long as the bake times are the same, I have a very long loaf pan. I make smaller loaves of each type, shape them as loaves, puthem in the long pan allowing room for final proofing. I then put the pan in the brick oven & bake off the breads. For the family who loves variety but doesn't want to buzz 4 or more regular loves, they have one "pull apart" loaf w/ 4 flavors. Fun.
Also as you bake more, a recipe can become a guide on an amazing, creative journey. You begin to develop a feel for the dough & know instinctively when it is "right." I love the different proofing methods, & the cold proofing is my favorite. I love the texture from a slow rise & the flavor development. It's all in here. Very comprehensive & a great price on Amazon! So happy!
Update: Great news! Amazon now offers fresh yeast! It is not delivered by Amazon, but does have free shipping. So even better for all who want to make these fabulous recipes! I've ordered mine!
I have spent over 10 years making recipes from the King Arthur cookbooks. I was not surprised by anything I saw in this book. I love the fact that it is a classroom type of book. It is loaded with anything you need to know about cream, butter, eggs, flours, etc. There are some easy recipes to start with. King Arthur all-purpose flour will work just fine for starting out if you can not find the bread flour. You will need a scale and good flour.