por
Mardewi, Yoke
Signatura topográfica preferida
641.815 MAR
Fecha de publicación
2011
Resumen
Yoke's passion for sourdough has led to her discovery of completely new recipes and techniques for this book, including recipes for sourdough croissants, pastries, gluten-free whole grains, soft sourdough rolls and loaves, and more. Join the bread-making revolution and learn the art of making sourdough bread. It will nourish you, body and soul.
Formato:
Letra normal
Relevancia:
60138.3438
2.
por
Tennant, Carol.
Signatura topográfica preferida
ARC 641.815 TEN
Fecha de publicación
2001
Formato:
Libros
Relevancia:
54899.3594
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por
Klivans, Elinor.
Signatura topográfica preferida
641.815 KIL
Fecha de publicación
2010
Formato:
Libros
Relevancia:
49104.1563
4.
por
Dunaway, Suzanne, 1940-
Signatura topográfica preferida
641.815 DUN
Fecha de publicación
2012
Resumen
Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavour than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion.
Formato:
Libros
Relevancia:
49102.8242
por
Owens, Sarah, 1978-, author.
Signatura topográfica preferida
641.815 OWE
Fecha de publicación
2015
Formato:
Libros
Relevancia:
46123.5078
6.
por
Ingram, Christine
Signatura topográfica preferida
641.815 ING
Fecha de publicación
2003
Formato:
Libros
Relevancia:
44826.1836
por
Hedh, Jan.
Signatura topográfica preferida
641.815 HED
Fecha de publicación
2011
Resumen
In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions; from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world including Italian, French, Swiss, German, Arabic, and of course Swedish bread; this book is a must-have for all those who love to bake.
Formato:
Libros
Relevancia:
38036.7539
por
Hedh, Jan.
Signatura topográfica preferida
641.815 HED
Fecha de publicación
2011
Resumen
In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions-from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world-including Italian, French, Swiss, German, Arabic, and of course Swedish breads. This book is a must-have for all those who love to bake.
Formato:
Recursos electrónicos
Relevancia:
36600.9766
por
Glendinning, Duncan.
Signatura topográfica preferida
641.815 GLE
Fecha de publicación
2012
Resumen
The Bread Revolution features an easy repertoire of delicious savoury breads and sweet dough treats, plus down-to-earth tips that demystify the whole process of making bread. Its 60 inspiring recipes range from soda bread to healthy multi-seed wholemeal to sourdough. Also included are ideas for quick lunches, children's teas and evening meals, plus a host of thrifty recipes for using up bread leftovers.
Formato:
Libros
Relevancia:
0.1790
por
Ingram, Christine.
Signatura topográfica preferida
641.815 ING
Fecha de publicación
2003
Resumen
Covering a full range of breads made by hand and in bread-machines, this comprehensive cookery book offers over 200 recipes, including old favourites, surprises and speciality breads from individual countries. It has a special focus on key ingredients, techniques and essential equipment.
Formato:
Libros
Relevancia:
0.1777
por
Robertson, Chad.
Signatura topográfica preferida
641.815 ROB
Fecha de publicación
2010
Formato:
Recursos electrónicos
Relevancia:
0.1750
por
Hawkins, Kathryn
Signatura topográfica preferida
641.815 HAW
Fecha de publicación
2010
Resumen
Here are basic recipes using the various different types of flour, followed by an innovative collection of recipes combining the standard ingredients with interesting additions such as nuts, grains, sun-dried tomatoes, olives, herbs, spices and dried fruits. There's a section on different shaped breads, cakes and tea breads and even a useful chapter on what to do with all of those leftover bits of dough and bread.
Formato:
Libros
Relevancia:
0.1688
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