The Book of Bread by Christine Ingram
There is something undeniably special about freshly baked bread. Why does it smell so good? And what makes it so hard to resist? This guide hopes to provide the answers, with fascinating information and delicious recipes. A section on yeast and leavening opens the techniques section, which describes the essential basics of bread-making from mixing the dough to baking the loaf. A round-up of useful baking equipment, from baking tins to "bannetons", completes the section.
Christine Ingram left a career in financial and consumer journalism to pursue her keen interest in food and cooking. After several years as a cookery editor at Woman Magazine, she became a freelance writer. She has contributed to several national magazines and is the author of two books, The World Encyclopedia of Vegetables and A Taste of Morocco. Jennie Shapter is a freelance food writer and home economist who specializes in cooking for food photography. Early on in her career Jennie worked as Chief Home Economist for several major food manufacturers, where she developed her considerable baking skills. She has written over twenty cookery books, including Perfect Patisserie and The Country Cookbook. She is a member of The Guild of Food Writers.
SKU | GOR001192767 |
ISBN 13 | 9780754811077 |
ISBN 10 | 0754811077 |
Title | The Book of Bread |
Author | Christine Ingram |
Condition | very good |
Binding type | Hardback |
Publisher | Anness Publishing |
Year published | 2002-09-30 |
Number of pages | 256 |
Cover note | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
Note | Dies ist ein gebrauchtes Buch. Es wurde schon einmal gelesen und weist von der früheren Nutzung Gebrauchsspuren auf. Wir gehen davon aus, dass es im Großen und Ganzen in einem sehr guten Zustand ist. Sollten Sie jedoch nicht vollständig zufrieden sein, setzen Sie sich bitte mit uns in Verbindung. |