Brilliant Bread (Anglais) Relié – 29 août 2013
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Descriptions du produit
Revue de presse
"Morton’s cheerful, geeky enthusiasm communicates itself on every page, and step-by-step pictures make learning the various techniques needed easy." (Carolyn Hart Telegraph)
Présentation de l'éditeur
James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy.
James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques.
Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
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Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
Brilliant Bread has a clean layout and is filled with many photos that compliment the recipes nicely. I love how each recipe starts with the "Time spent in kitchen" and "time taken altogether" to make each recipe, it gives you an accurate idea of how much time you needed to spend at minimum before starting.
I have the Kindle version of the book because I couldn't wait to start baking and will no doubt get the printed version later on. I am glad I got the Kindle version, as I always have the recipes if I am on the go. The digital version of this book is excellent. I read it on my computer, iPad, Kindle and mobile phone with ease. I highly recommend it to anyone wanting to learn how to bake bread, this is the best book to have. I have tried many different recipes for scones, white bread, pita breads, focaccia and pizza dough, and none beat James' recipes. Weighing your ingredients like he says, really makes all the difference but not only that, the whole process he uses is fool proof.
Five stars for me and I look forward to his next book and who knows, with a video or two?
I now know, why my previous attempts have gone wrong and how to improve my baking skills.