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How to Make Bread: Step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries
 
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How to Make Bread: Step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries [Format Kindle]

Emmanuel Hadjiandreou

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Prix éditeur - format imprimé : EUR 26,58
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Descriptions du produit

Présentation de l'éditeur

Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes - in more than 60 easy-to-follow recipes.

Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards.


Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 19327 KB
  • Nombre de pages de l'édition imprimée : 160 pages
  • Editeur : Ryland Peters & Small (21 février 2014)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00J75NCRM
  • Synthèse vocale : Activée
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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.5 étoiles sur 5  31 commentaires
56 internautes sur 58 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Treasure of Recipes 4 décembre 2011
Par Eric Rusch - Publié sur Amazon.com
Format:Relié|Achat vérifié
My name is Eric and I'm a breadaholic. It's about all I eat. I bake bread frequently. I take bread baking classes and attend bread related events. When planning a vacation, I try to do it around popular artisan bakeries in the area. I could open a lending library with all the bread books I own. I think you get the picture.

This book, How to Make Bread, tops the list of my favorite bread books. The range and selection of recipes is unmatched. In the relatively short time I've had the book, I've already made many of the bread and one of the pastry recipes in it. The instructions are accurate (not always the case with some recipe books) easy to follow and most importantly, the results were excellent.

Do you like bread but not baking? Fine, buy this book for the gorgeous color photography throughout and leave it on your living room coffee table. The photography alone may just inspire a new hobby... or crazed obsession.
36 internautes sur 36 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Cool recipes - Not for Beginners 2 mars 2013
Par Biz Markie - Publié sur Amazon.com
Format:Relié
I've been baking for about 2 years, starting as a complete novice. I've learned most of what I know from Bread Baker's Apprentice and Reinhart's Whole Grain Breads. As such, you will tell that I am inevitably comparing this book to those books.
I bought How to Make Bread based on Breadtopia's recommendation. I was particularly interested in the purported large/good Sourdough section.
I've made 3 recipes from How to Make Bread, so this is somewhat of a preliminary review. Here are my thoughts:

PROS:
- Lots of recipes
- Wide variety of recipes (basic, sourdough, gluten-free, soda breads, pastries)
- beautiful pictures and layout
- fun, international flavor to the book and recipes
- not terribly expensive
- pseudo-no-knead methodology is fun and seems to work well
- sourdough recipes are simple, one-build, using a 100% hydration barm

CONS:
- I would not recommend this book for novices. Get BBA if you are a total beginner. How to Make Bread has extremely limited instructional information, especially as regards to "sourdough" culturing. Most of the book is just recipes.
- Weights are all in Grams (could be an issue for some, but most scales have a metric mode)
- No baker's percentages are given
- No information about total prep time for the recipe (a very nice feature of Reinhart's books)
- Total weight of the recipe is not given. Just phrases like "one large loaf". You can add it up, obviously, but it's really nice to see at a glance the weight of the recipe (and in imperial units, at that). Granted in the beginning he says that "large" is 900g and "small" is 500, but that doesn't apply to all recipes.
- No "qualitative" information is given about how the dough should feel. Hydration is always a variable thing, so if you've never made a recipe before, it helps to have descriptors of how the dough should feel. For example, I'd never made croissants before. Emmanuel's recipe just gives one water measurement and no information on whether the dough should be firm or supple, tacky or dry.
- all recipes are written for hand mixing

There are other things I found initially off-putting such as references to flours and such that are not readily available in the U.S. and the reliance on Active or Cake yeast (as confessed above, when using commercial yeast I am used to Reinhart's employ of Instant yeast). Also some questionable information such as the assertion that Spelt and Farro are the same.
Perhaps I'm nit-picking on some of this stuff, so take this with a grain of salt.

Overall I think this book makes a good addition to an intermediate or advanced baker's library. I definitely like the unique recipes (e.g. Fig, Walnut and Anise Sourdough) and the beautiful pictures. The Hazelnut Currant Sourdough will be one of my staple recipes from now on.
For me, however, this isn't a book that I feel helps me get to a new level of baking as I'd hoped. It mostly just gives me some cool recipes.
28 internautes sur 29 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 I've never baked bread before and now I'm fearless 14 décembre 2011
Par Rudy - Publié sur Amazon.com
Format:Relié
This book is AWESOME. I bought it for my mom for Christmas but as I looked through it, I ended up using it it to make my first loaf of bread because it looked so cool.

It has step by step instructions for every of ~60 recipes which are accompanied by TONS of pictures. For example, the white loaf recipe has 29 pictures to show you exactly how to do every step, that's very unique for any category of cook book and the pictures themselves are so beautiful and inviting that it makes owning this bread worth it.

I baked my first bread with this book, the white loaf, and it turned out pretty badass. And of course it did, I was led by a very good writer that gave very precise directions on what I should do and when.

The recipes that I've tried have all been delicious and the variations of those offered by the book will keep me busy for months. The book has lots of cultural variants, from Danish to Greek, to English, to American breads. Ryes to sourdoughs to gluten-free breads. Awesome awesome variety. For those curious, there are recipes for, amongst many others:

Simple white bread
Pizza dough
Ciabatta
Focaccia
Beer Bread
Tsoureki
Bagels (the REAL way)
Pita
Croissants
Many gluten/wheat-free breads
White, Wheat, Polenta, Potato, Tomato, Chocolate and many other types of sourdough breads.
Hot crossed buns, Stollen, Pain Aux Raisins, and other pastry breads.

I bought my copy at Breadtopia.com for $3 cheaper and it came with a free packet of sourdough starter so if you are thinking of making those kinds of breads, I'd suggest checking them out. I don't work nor am I affiliated with them, I just thought it was a good deal worth mentioning here for those interested.

Cheers and best gang,
R
13 internautes sur 14 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Sourdough abounds 22 février 2012
Par Joanne - Publié sur Amazon.com
Format:Relié
If you like making bread with sourdoughs, this is for you. I was surprised how many are in this book. The book is beautifully photographed, but this is not a book for beginners, despite that the directions are written as clearly as they can probably be. I have about eight bread books of various difficulty levels, but I was not in the market for one with so many sourdough recipes. I know I know, it's simple some would argue; however, I know I'm not into that now and am guided by my current limitations. I have to stay narrowly focused on a few specific breads right now so as not to get myself overwhelmed. I have so many projects going--homemade pastas, homemade pizza doughs, new recipes for dinner I'm constantly whipping up, new baking projects, I am not ready for sourdough breads, just yet. We are all in different places at different times. So that is the only reason I have focused on the surprising number of sourdough recipes here.

There are four chapters of recipes. The first chapter: Basics and Other Yeasted Bread. The second chapter: Wheat-free or gluten-free breads (about a half dozen recipes). The third chapter: Sourdoughs. The fourth chapter: Pastries and Sweet Treats. Both the second and third chapters are virtually ALL sourdough recipes. The author uses active yeast and I like to use instant, and he gives no conversion formula. I have one from another bread book I could refer to, as you cannot use it in equal ratios. So now I have to consider that. On the plus side, the measurements for flours are given in ounces and grams.

I have about six or so pages tagged to try in the first "Basic" chapter and perhaps one or two in the Pastries Chapter; for me that's not a huge amount. I guess had there been a "Sneak Preview" capability to view the book or had something been mentioned in the product description saying how heavily this book relied on sourdough recipes, I would have waited to order this one at a later date.
7 internautes sur 7 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 great recipes 2 janvier 2012
Par leggs - Publié sur Amazon.com
Format:Relié|Achat vérifié
Excellent recipes and great pictures. Also a new method of kneading bread. I have carried his
technique to other bread recipes and they all have turned out just as good. In depth details in
his procedure is good and the pictures to make it make sense. The semolina and White Whey
receipes are the best.
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