Artisan Baking (Anglais) Broché – 30 septembre 2005
Rentrée scolaire 2017 : livres, fournitures, cartables, ordinateurs, vêtements ...
Les clients ayant acheté cet article ont également acheté
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.
Détails sur le produit
Si vous vendez ce produit, souhaitez-vous suggérer des mises à jour par l'intermédiaire du support vendeur ?
Commentaires client les plus utiles sur Amazon.com
Even if you have baking for many years and are an excellent baker, this book has many gems of knowledge.
I had used the 2000 edition.. I wanted to purchase a newer edition from 2005.
The book arrived in a timely manner, perfect condition,yet the book was not the 2005 edition.
The ciabatta recipe by Craig Ponsford yields ciabatta bread with a " crispy crust" and wholesome bread with interior of the loaf full air spaces of typical of a well made artisan bread.
Please note that the prep time is short but the fermentation time is 24 hours.
With attention to detail,all the recipes from this James Beard award winner book came out perfect.
I made it a goal to be able to make sourdough bread no matter where I was in the world. I tried many online recipes and then decided to purchase this book. This book was definitely worth the investment. Now I can have delicious Artisan breads for a lot less than going to the bakery. I haven't found a bakery in my area with bread as good as this book taught me to bake.
Maggie Glezer's book, Artisan Baking, is very user friendly. It gives you all the details you need when and where you need them.
I also purchased Jeffrey Hamelman's "Bread: A Baker's Book of Bread." His book is definitely more designed for the professional baker. There is too much of some information and not enough of other information for my needs.
I've tried recipes out of both books and have found that the recipes in Maggie's book have been easier to develop and turned out more tasty.
I highly recommend this bookt to serious bread lovers. Most recipes take time, but it is worth it. Bread is about flavor, not about baking it in record time. This book is about enjoying the process and the the results of baking bread.
I also liked Julia's bread recipes
Baking with Julia Savor the Joys of Baking with America's Best Bakers
Rechercher des articles similaires par rubrique