Best background information on the chemistry of baking bread,
Von Ein Kunde
Rezension bezieht sich auf: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (Gebundene Ausgabe)
Breads from the La Brea Bakery is the best book I have found so far on the chemistry of baking bread in English or German. It's useful for beginners as well as expert bakers. Unfortunately, the publisher is no longer shipping this book. It would be good if people asked them to reprint it.
EUR 32,49 EUR 29,99