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Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
الآن:
117.50 د.إ.شامل ضريبة القيمة المضافة
باقي 4 وحدات في المخزون
احصل عليه خلال 19 فبراير
1
توصيل مجاني لنقطة نون ومراكز الاستلام
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4+ سنينالمواصفات
| الناشر | Kyle Books |
| رقم الكتاب المعياري الدولي 13 | 9780857831088 |
| رقم الكتاب المعياري الدولي 10 | 857831089 |
| الكاتب | Richard Bertinet |
| اللغة | English |
| وصف الكتاب | Richard's first book Dough, was winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award.'The master of French breadmaking.' Sainsbury's magazine'Master baker Richard Bertinet reveals how you can become an artisan bread maker at home.' Food & Travel'This book will be a great help if you want to make your own sourdough, brioche, baguettes, ciabatta or bagels. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time.' Independent MagazineRichard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut. |
| عن المؤلف | Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award. www.thebertinetkitchen.com Read more |
| تاريخ النشر | 2012-10-11 |
| عدد الصفحات | 160 pages |
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year
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مجموع السلة 117.50 د.إ.
