English
- استرجاع مجاني وسهل
- أفضل العروض
Crust Paperback English by Richard Bertinet - 40917
الآن:
114.70 د.إ.شامل ضريبة القيمة المضافة
احصل عليه خلال 3 يناير
ادفع على 4 دفعات بدون فوائد بقيمة ٢٨٫٦٨ د.إ.اعرف المزيد
قسمها على 4 دفعات ب ٢٨٫٦٨ د.إ. بدون فوائد أو رسوم تأخير.اعرف المزيد
1
توصيل مجاني لنقطة نون ومراكز الاستلام
معرفة المزيد
إرجاع سهل لكل المنتجات في هذا العرض.
المنتج كما في الوصف
50%
شريك لنون منذ
2+ سنينالمواصفات
| الناشر | Kyle Cathie Limited |
| رقم الكتاب المعياري الدولي 13 | 9780857831088 |
| رقم الكتاب المعياري الدولي 10 | 857831089 |
| اللغة | الإنجليزية |
| تنسيق الكتاب | غلاف ورقي |
| Language | اللغة الإنجليزية |
| العنوان الفرعي للكتاب | Bread to Get Your Teeth Into |
| 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. |
| المراجعة التحريرية | Although designed to appeal to customers of his baking courses,this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' Time Out |
| عن المؤلف | Originally from Brittany in Northwest France, Richard trained as a baker both in Brittany and at the Grand Moulin de Paris. His catering background included a stint at the Silver Plough at Pitton in Salisbury, England, where in 1990, he was awarded American Express Magazine's UK Pub of the Year. In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London, where he set up the Dough Co., his consultancy business, in 2000. Since then Richard split his time between advising on the development of new products for several of the supermarket chains, teaching, and writing. In 2004, with a young family, Richard and his wife Jo decided to head to Bath, England, to be closer to Jo's family. The plans for The Bertinet Kitchen began to take shape and they opened in September 2005, the same year that Richard's first baking book, DOUGH, was published by Kyle Cathie. That book went on to win the 2006 Best Cookbook of the Year Award from the IACP and the 2006 James Beard Foundation Award for Excellence for Best Book in the Baking and Desserts category. Richard published his second book, CRUST, in 2007, and is writing a third book, COOK, to be published in 2010. The school has won many accolades and was recently chosen as one of the top 10 cooking schools in the world by GOURMET magazine. Visit it online at thebertinetkitchen |
| تاريخ النشر | 40917 |
| عدد الصفحات | 160 |
Crust Paperback English by Richard Bertinet - 40917
تمت الإضافة لعربة التسوق
مجموع السلة 114.70 د.إ.
