World Encyclopedia of Bread & Bread Making
Over 628 colour photographs
Over 4 illustrations
Over 100 recipes
|Stock Available||0 copies|
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|Shipping from||Hong Kong|
|Number of Pages||256|
|Size(mm)||297 x 228mm|
|ISBN||1 84038 889 7|
|Category||food & drink|
Over 100 traditional bread recipes and variations from every corner of the world, from northern Europe and the Mediterranean to India and the Americas
Features an fully illustrated reference guide to the different breads of the world, with fascinating information on their history as well as how each bread is baked, its shape and flavour
Over 600 colour photographs, both step-by-step instructions and glorious pictures of the finished breads, show clearly what you are aiming for at every stage
Includes recipes for classic breads such as Italian ciabatta, Irish soda bread and San Franciscan sourdough as well as less well known breads such as Portuguese corn bread and Syrian onion bread
A detailed step-by-step techniques section explains every stage of the bread-making process from mixing and kneading to glazing and baking, and offers advice on using automatic bread-making machines
Includes nutritional information for every recipe
There is something truly wonderful about freshly baked bread. This comprehensive cookbook is both an illustrated guide to the breads of the world and a practical bread-making manual, with over 100 recipes for delicious home-made loaves of all kinds.
This book begins with a fascinating introduction to the history of bread and bakers. A section on yeasts and leavening opens the techniques section, which describes, in an easy-to-follow photographic format, the basics of bread-making from mixing dough to baking the loaf. A round-up of useful equipment, from baking pans to bannetons, completes the section.
The comprehensive reference guide that follows is a fantastic visual catalogue of the breads of the world. Organised by country, each entry includes fascinating background information such as how the bread is baked, its history, its shape and flavour and the type of flour used.
There are breads from almost every country in the recipe section too. Over 100 recipes and variations have been tested and adapted where necessary so that you can bake them easily at home. 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 an unusual bread or want to try your hand at baking a classic loaf, this volume is an essential addition to your kitchen shelf - it is not only the definitive cook's reference guide to the breads of the world, but a comprehensive technical handbook and an enticing and inspiring recipe resource.
Christine Ingram left a career in financial and consumer journalism to pursue her keen interest in food and cooking. After several years as a food editor for Woman magazine, Chris became a full-time writer and author, contributing articles to many women's and special interest magazines. Christine has travelled extensively, always on the lookout for exciting and unusual recipes. Her other books include Cooking Ingredients, Risotto, Sensational Salads, and The Inspired Vegetarian (all Lorenz Books), and Soups, Chowders, Consommes and Broths, and Greens, Beans, Roots and Shoots (both Southwater).
Jennie Shapter is a full-time food writer and home economist who specializes in cooking food for photography. In the early part of her career, Jennie spent a number of years working as chief Home Economist for several major food manufacturers, where she developed her considerable baking skills. She has written many cookery books, including Perfect Patisseries; The Country Cookbook; and The One-Pot Clay Pot Cookbook and The Ultimate Bread Machine Cookbook (both Lorenz Books).
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