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This title provides over 200 exciting new ways to bake delicious homemade bread. Presented in a handy format with colour photographs and easy-to-follow recipes in a bread machine.
Aims to inspire you to start baking by explaining the basic techniques, demystifying the process and showing you, with step-by-step photography, how simple it is to make a huge variety of breads.
Tuscan food is some of the finest, not only in Italy, but in the world, and the Tuscan people are truly passionate about preserving their culinary heritage and regional ingredients. This work tells the story of Tuscan food through 25 visual and written portraits of some of the region's most extraordinary gastronomic and food-related artisans.
Provides over 100 traditional bread recipes and variations from every corner of the world, from northern Europe to South America. This title 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.
There's nothing quite like the smell of freshly baked bread, but not everyone has the time to hand-make their own. This title features 70 easy-to-follow recipes, and shows you how to make the most of your bread machine.
Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home.
Bread is cheap to make, and a lot simpler than you might think. This title encourages us to think about baking our own loaves. It offers an easy repertoire of delicious savoury breads and sweet dough treats. It presents recipes ranging from soda bread to potato and rosemary, healthy multi-seed wholemeal to a sourdough.
An approachable introduction to the history and the many forms that bread takes throughout the world, Bread provides an analysis of the different components of bread such as crust and crumb, and features many recipes as well as a glossary of 100 types of bread.
Presents basic recipes using the various different types of flour, followed by a collection of recipes combining the standard ingredients with additions such as nuts, grains, sun-dried tomatoes, olives, herbs, spices and dried fruits.
This book is for those who are new to bread making and those who want to expand their repertoire of recipes. It takes you through the basic techniques and provides foolproof advice on how to make the perfect loaf. From simple, straightforward loaves, which cost a fraction of the shop-bought equivalent, to more elaborately flavoured and handshaped creations.
Features forty tested recipes that allow you to prepare traditional breads from all over the world. With an introductory section that explains the basics, this work shows you how to make Nordic bread with walnuts, bear bread from Belgium, Greek pita, Arabian bread, Mexican tortillas, Indian chapati, and more.
Richard 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.
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