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A carregar... Bread: From Sourdough to Ryepor Linda Collister
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Adira ao LibraryThing para descobrir se irá gostar deste livro. Ainda não há conversas na Discussão sobre este livro. Veel broodjes uit de hele wereld die je niet gaat bakken ( ) Zeer verschillende recepten voor brood, door de schrijfster verzameld van over de hele wereld. Interessant vanuit technisch oogpunt (telkens een andere bereidingswijze) en mooi om te bekijken door de paginagrote kleurenfoto's en instructiefoto's in kleur. Goed uit te voeren recepten van heerlijk brood. sem críticas | adicionar uma crítica
Bread: from Sourdough to Rye is a delicious survey of the great breads of the world, from expert baker Linda Collister, author of several of the best books on bread and baking. Linda provides basic information on flours and yeasts, how to make a sourdough starter, making and kneading dough with an electric mixer, and how to make basic white or whole-wheat bread. She then embarks on a world tour of bread, with chapters on the Americas; France, Italy, and Spain; Northern and Eastern Europe; Southeast Asia; and Australia and New Zealand. Each chapter offers a selection of glorious recipes -- from Ciabatta and Baguettes, to German Beer Bread and Swedish Saffron Bread. Não foram encontradas descrições de bibliotecas. |
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Google Books — A carregar... GénerosSistema Decimal de Melvil (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClassificação da Biblioteca do Congresso dos EUA (LCC)AvaliaçãoMédia:
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