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Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, E... et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
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Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads (Anglais) Relié – 1 septembre 2014

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Descriptions du produit

Revue de presse

I love this cookbook! Kathleen not only gives us the recipes to make her amazing breads, but she s also infused her book with so much joy that I want to fire up the oven right now. Ina Garten, author of the Barefoot Contessa cookbooks I challenge anyone to pick up Kathleen Weber s incredible bread book without falling in love. She s a true baker, who yearns to make you one, too. Carol Field, author of The Italian Baker I ve been a great fan of Kathleen Weber s distinctive breads for years. Now anyone who loves bread can get a taste of what makes hers so special. The pages of Della Fattoria Bread glow with Kathleen s warmth and enthusiasm, and kindle the urge to bake with her imaginative recipes, handy tips, and stories that remind us why cooking matters. Harold McGee, author of Keys to Good Cooking The greatest gift a baker can give is to share her experience and knowledge with those who want to learn the craft of baking bread. In Della Fattoria Bread, Kathleen guides you page by page with stories about her journey of bread making, giving you the encouragement to start yours, too. Cheryl Day and Griffith Day, authors of The Back in the Day Bakery Cookbook --Various

Présentation de l'éditeur

More than an instructional guide, the book takes the fear out of bread baking, and encourages bakers to draw on their senses, experiences, and instincts. Weber's teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavours. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria's famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.

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Amazon.com: 22 commentaires
23 internautes sur 24 ont trouvé ce commentaire utile 
A Pleasant Surprise 28 septembre 2014
Par Talvi - Publié sur Amazon.com
Format: Relié
Della Fattoria Bread was a pleasant surprise. What I thought would be a book full of odd artisan recipes is actually a bread making book that answered a lot of the questions I had as to why my breads seemed to come out as bricks, tasteless, or spongy. The book starts with simple recipes that are first tried and perfecedt by readers - and that leads to more complex/interesting varieties.

The book is broken down as follows: Introductions/Foreward about the author and her bread then a section breaking down and discussing the basic ingredients of every bread. Then chapters/recipes as follows: Yeasted Breads; Enriched Breads; Pre-Fermented Breads; Naturally Leavened Breads; Crackers, Breadsticks, Pizza Doughs, Flatbreads; Sources/Index.

Recipe types include: Toscano loaf, olive oil wreath, pumpkin seed campagne batard, spicy cheddar crackers, what and barley pullman, brioche dough, sticky buns, and many more. Along with the bread are also recipes for meals that go great with bread (or use bread as an ingredient): pizza, tuna melt, tomato bread soup, green salad with citronette, and more.

The book is beautifully laid out with full color photographs. The recipes are easy to use/follow, with introductory paragraphs, ingredient amounts in grams/oz/cups/tsps (depending if you prefer to weigh or measure your ingredients), then directions in paragraph bulleted form (here, I would have preferred numbers with breaks).

The directions are very detailed and there are tips in separate boxes littered throughout. Terms are also discussed, as well as equipment (e.g., cast iron pot), and techniques (such as shaping, rolling the dough). I found the tips and techniques especially useful.

The recipes are really translating into better bread for me. It took learning about things like not using table salt nor mixing the wrong grains to keep me from making bricks. I also understand a lot better why my little portable bread maker was a complete waste of money. As such, Della Fattoria Bread is a great book for those who have been frustrated when making bread in the past.

This is one of the best bread books I've read. What kept it from being a 5 star book from me is that there is a LOT of fluff - mostly about the owner, her history and background, philosophy, and people she deals with in her store. I am sure many will find those sections an added bonus but for me, it was just too much.

Reviewed from an ARC.
20 internautes sur 21 ont trouvé ce commentaire utile 
Attention to detail and use of quality ingredients are obvious in every step 8 octobre 2014
Par I Do The Speed Limit - Publié sur Amazon.com
Format: Relié
When I finally turned the last page in this book, I wished to myself that this had been published years ago. I wished it had been my first bread baking book; I learned so much from it. This is a wonderful book for both new—and experienced—bakers.

But, at first glance, I was a bit discouraged… While I approached this book with enthusiasm and looking for new tips and recipes--I do love my baked bread to turn out perfectly—I was dismayed by what I read in the first few pages. While I thought I baked “great” tasting bread, the author was telling me that it could not be great tasting unless I invested in the best flours—definitely NOT from-the-grocery-store-flour. Did I love my bread baking enough to order top quality flour online? And pay premium prices, and shipping charges, too? Mulling over those questions, I kept reading, with my enthusiasm dampened, surely, but I did keep reading.
I guess what I’m saying is this: This author pays particular attention to details and top quality ingredients. And, I think that needs to be said, because there are those of us willing to spend the extra effort—and the extra $$--to locate and buy top quality, and those of us who are not. (And I’m in no way judging anyone here; depending on the situation, I, personally, can be found on either side of the fence. I’m just trying to explain what side of the fence the author is firmly planted in.

According to the author, you have to be willing to go beyond your local supermarket to buy your flour. Then, in “Sources” I saw that she does recommend King Arthur flours and I know I can get that at my local grocery store. So, if you are not lucky enough to live in an area where you can find a local source for your flours, at least you can fall back on King Arthur, which is more readily available.

I scrutinized the first chapter that detailed ingredients, equipment, and how-to: Its 20 pages provided a wealth of info—both for a novice bread baker and those who have baked bread for years.

The best tip in this book for me falls under the category “know your oven”: If a loaf of bread is over-baking / getting too dark, or under-baking, deal with it by tenting or leaving it in longer. BUT, the next time you make that recipe, consider lowering or raising the oven temperature. So, the tip—for me—is: Use temperature changes, not time changes to deal with over- and under-baked bread. (A gem of a tip for me.)

But the tips and advice do not stop with the last page of the first chapter, they continue through each recipe that follows, from easier yeast breads (12 of them), on to enriched breads, (with butter), (8 of them), 12 pre-fermented breads (with a starter), so that by the time you reach the biggest chapter--28 naturally leavened breads—you will have the wherewithal to do a good job with them. In addition to the bread recipes there is a final chapter on crackers, breadsticks, pizza dough and flatbreads. You will also find a few recipes for foods to serve with the breads you make: Egg salad, baked beans, and more.

Advice on, and suggestions for, using different vessels for baking was very worthwhile and enlightening.

Each recipe chapter begins with techniques and equipment needed: The way the information was presented was a very helpful, like an invisible guiding hand. Same with the blocks of recommendations, called “Courage in the Kitchen.”

The stories sprinkled throughout lend the book a sense of personality, friendship and camaraderie. I read every one; they were interesting and enlightening, and told the history of the baker and family and bakery.

Pictures are soooo helpful: You will find examples of yeast rising in the bowl, the finger test, six pictures of shaping a boule, ten photos of shaping a batard, dough in the mixing bowl, 10 pictures on braiding, how to form a baguette, etc. And the photographer did a great job of focusing in on exactly what one needs to see. This is so important, because there are so many variables in bread-making, and being able to see what your hands need to feel is like watching over your teacher’s shoulder.

Measurements are given in grams, ounces, and Imperial (cups, teaspoons, tablespoons). And, she gets down to it: For instance, in the Arborio Rice Bread, measurements are given for both the uncooked rice and water, and then for the rice after it is cooked.

**I received a temporary download of this cookbook from the publisher. I have been working with the recipes and scrutinizing its pages for several months now. This is a book I will purchase for myself, and will look forward to passing it down to the next baker in the family.
13 internautes sur 15 ont trouvé ce commentaire utile 
Results are delicious, but clarity and layout could be better 2 octobre 2014
Par Kat - Publié sur Amazon.com
Format: Relié Achat vérifié
There were a few issues I had in baking bread with this book. I found that the printed cup measurements resulted in different weights compared to the printed weights in the pizza dough recipe, but the cup measurements matched the weights in the white sandwich bread recipe. I went with the weight measurements for both recipes, but they ought to be consistent.

For the most part, the directions are easy to follow, but there are some places where confusion could occur. While following the cinnamon raisin bread recipe, there's nothing explicitly said about the liquid the raisins have been soaking in and whether it should be added or discarded.

Finally, a number of the yeasted breads refer back to the basic white bread. Having to flip back and forth with dough all over your hands is not ideal, especially when there are many pages in between and the book is in a cookbook stand.

I have made the overnight pizza, using the tomato sauce recipe provided in the cookbook, as well as the cinnamon raisin bread. The dough was really sticky, and I had some trouble transferring it at each step - pizza #1 wound up being more of a calzone. However, all three medium pizzas plus the "calzone" it yielded were outstanding. My dinner guests devoured them (I topped the pizza with a mix of summer squash, bell peppers, chicken sausage, parmesan and mozzarella). I also baked the cinnamon raisin bread; it was similarly sticky and difficult to work with, but avoid temptation and do not add extra flour. The bread is really, really good. I may not love the design layout, but the recipes do yield great bread.
5 internautes sur 5 ont trouvé ce commentaire utile 
I liked most things about this book 11 février 2015
Par Doedoe - Publié sur Amazon.com
Format: Relié Achat vérifié
I liked most things about this book. It inspired me to bake again which already resulted in some delicious breads and pizzas based on the recipes. The layout is beautiful and there are some really good tips in there, that I haven't found elsewhere.

One thing bothered me though. Considering that the author makes a repeated point of "The importance of Weighing" and being very precise, (based on her recommendations, I bought a scale that measures down to a tenth of a gram), I found some problems especially with the numbers in this book.

For example, the recipes for biga are given for a small batch (makes 209 g), medium batch (makes 417 g), large batch (makes 835 g). She then goes on to say that a Country Wheat Boule (which I happened to select as my first try) would require a medium batch of biga. However, in the actual recipe, it says that 140 g of biga is required, which would be less than a small batch. This left me somewhat confused, and questioning some of the other instructions. The explanation of the baker's box also contains an error.

Overall, I do like the book, and can recommend it to others.
2 internautes sur 2 ont trouvé ce commentaire utile 
Great Bread Baking Cookbook 1 décembre 2014
Par PaulaD - Publié sur Amazon.com
Format: Format Kindle
I enjoyed reading this cookbook. Someday I will bake bread and this book will have aided me in my attempt and hopefully ensure its success.

This book is an extensive description of bread baking. Very educational, and also very supportive in that in reading the book, one discovers that Ms. Weber is self-taught and is sharing her experiences with the reader so that the reader does not have to reinvent the wheel, in terms of baking bread.

There are a lot of stories about the history of Ms. Weber and her business. They were interesting, but I found her early experiences learning to bake bread the most useful and fascinating.

Lovely illustrated book with clear instructions and recipes. Well worth reading if you want to learn to bake bread.
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