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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Anglais) Relié – 12 novembre 2007

5.0 étoiles sur 5 2 commentaires client

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Vegetarian food is easy to have as part of a healthy diet. However, while vegetables are low in fat and calories, it is important to maintain a balanced diet that includes all the foods we need. Part of the popular Cook Smart series from Weight Watchers, Cook Smart Vegetarian is crammed with tasty, sustaining, filling, meat-free meals that will be equally popular with vegetarians and meat eaters alike.

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Format: Relié
Ce livre est une vraie révolution - où l'on apprend que pour faire du bon pain sans stress, à la maison, c'est possible ! Le résultat est bluffant. Je n'ai essayé que la recette de base pour l'instant, mais rien qu'avec elle, en incorporant d'autres ingrédients (graines, oléagineux, etc), on peut faire des pains différents avec la même pâte issue de la même "réserve", et aussi de la pizza ou de la flammekuche. Les possibilités ont l'air infinies. Je pense revendre ma MAP bientôt... Je conseille vivement ce livre à ceux qui ont la chance de comprendre l'anglais (je ne sais pas si une traduction existe...)
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Format: Relié
Une baguette fraiche tous les jours, c'est bluffant.
5 min pour faire la pâte, quelques heures d'attente (et oui), 5min pour former le pain de la forme voulue (boule, baguette, couronne, etc...) et 30min au four. C'est tout.
Le pain est quand même un peu moins aéré que celui de mon boulanger, je reste persuadée que l'absence de pétrissage ne peut pas rester sans effet, mais ca reste tout à fait délicieux au palais et aussi pour les yeux.
La recette se trouve sur internet facilement, mais le livre contient un tas de conseils et pas mal d'autres recettes dérivées pour faire différentes sortes de pains, pizza et pâtisseries.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 4.7 étoiles sur 5 1.685 commentaires
1.144 internautes sur 1.166 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Best Bread I've Ever Made, As Good as Almost All I've Ever Eaten 2 décembre 2007
Par louisecook - Publié sur Amazon.com
Format: Relié Achat vérifié
I'm a foodie; the kind of person who will drive miles to a bakery, who will visit Italy when the ricotta is sweetest. I'm also a skeptic. So, when I bought this book, I didn't expect much. But, was I ever wrong. What I love is that the authors turn everything you know about bread baking upside down, and the result is the best bread you'll ever make at home. Easily. Simply. Whenever you want. You must, however, read the introduction to the method to succeed as well as you might -- this is not a book to begin baking from the minute you buy it. But the few minutes you invest in all the suggestions pay off mightily -- how to tell when this particular kind of bread is really ready (I used to swear by an instant read thermometer -- forget that); how to dock it; how to store it, etc. The instructions are utterly clear. I've already baked ten loaves, each magnificent, and I've only had the book for a week. All kinds of breads are represented -- French loaves, ciabbata, pita, peasant -- I could go on and on. Enough for a lifetime of pleasure. Hertzberg and Francois are geniuses.
2 internautes sur 2 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Easy, but nowhere near the texture of normal home made bread. 4 mars 2017
Par Richard A. Ward - Publié sur Amazon.com
Format: Relié Achat vérifié
I'm really not sure how this book has gotten the reviews it has gotten. Yes, it does produce something that resembles bread. Yes, it does do it with a relatively short amount of actual work. No, it does not produce something that even vaguely approaches the quality of bread made in the traditional manner. By eliminating the kneading, you eliminate the development of the gluten that allows the dough to trap the carbon dioxide that allows it to rise properly. The first mixing produces enough gluten to allow the dough to rise before you put it in the refrigerator. Unfortunately, when you shape it the gluten has broken down and the shaping process doesn't allow for the development of enough gluten to allow a decent rise. You get a better rise if you let it sit a couple of hours before baking it, but not enough. The dough is dense, the crust is more chewy than crisp (and yes, I did cool it completely on a wire rack), and all in all you end up with something that tastes sort of like bread, but not enough to really make it worth while. No, you don't spend a long time kneading the dough, but if you have a heavy duty mixer like a kitchenaid with a dough hook, then the time savings it minimal. I'm much happier making a normal refrigerator dough (not a store bought dough sold from a refrigerator case but a home made dough with a recipe designed to be made the day before and stored in the refrigerator overnight before baking) than I am with the bread produced with the recipes from this book.
6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Five stars, with one recommendation.... 17 juin 2012
Par H. K. Rodman - Publié sur Amazon.com
Format: Relié Achat vérifié
This book is wonderful. We've had only one major bummer with it, and that was the first batch of the boule dough- they recommend too much salt in the recipe, and we've found that to be true of all of the recipes in the book. We've made several of the breads, and pizza galore (see my review for Winco 12" pizza screen for more details), and they've all been great, after we learned to adjust the salt to 1/2 to 3/4 of the recommended amount in the recipes. And yes, we use kosher salt, as recommended in the book. Aside from the salt issue, we've also found that the breads and pizzas come out a lot better if, after making the gluten cloak when preparing a loaf or crust, you let the loaf or pizza rest for a bit- for the average peasant loaf, letting it sit for about 2 hours, and then slashing and baking, works a lot better than the short time mentioned in the book. For a pizza crust, we like to roll and stretch the dough, make the pie, and let it rest at least 10-25 minutes before baking it off- it makes for a much improved crust. If you just bear in mind that the recipes are perfect in proportion for everything other than the salt, and the resting/rising times, it's really about the most dandy bread book in the world! I would also personally recommend purchasing a good pizza or baking stone, and the Cambro 2 pack of 6 qt. containers, the Danish dough whisk, and a couple of the Winco pizza screens, in whatever size suits your lifestyle, if you're in the market for the best pizza of your life. We started out with the intention of making our own breads as much as possible, and we do, but we've also replaced a major pizza chain in our hearts as the go-to pizza for Saturday nights- the book is more versatile than expected. Next up will be the bagels- we have a great recipe for those, but I'm personally eager to see how the 5-min. method works for those, too!Cambro RFS6PPSW2190 6-Quart Round Food-Storage Container with Lid, Set of 2Danish Dough Whisk Size LargeWinware 12-Inch Seamless Aluminum Pizza Screen
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Two thumbs up!!! 27 juin 2015
Par Jess - Publié sur Amazon.com
Format: Relié Achat vérifié
I have had this book for sometime now and I do find I use it more than I thought I would. Overall I find the process to be easy. I generally cut the recipes in half as there are only two of us. The breads I have made so far include Peasant Bread, Challah Bread, Buttermilk Bread, Deli Style Rye, Vermont Cheddar Bread, Pumpernickle Bread, Boule-herb variation, Pan Di Epi, and Naan. My favorite by far has been the Challah bread with the Naan and the Vermont Cheddar close behind. I have found the bread will freeze well also. Even cutting the recipe in half, you get two loafs. We will eat one and then I just freeze the other for another meal. The only con I have with this book is that the photos are limited and mostly in black and white. I always like a good picture or two in my recipe books and this just doesn't really have that.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Bake the bread as the recipes are written and you will have great bread every time, no matter which recipe you choose! 4 décembre 2014
Par Dana Thomson Gritman - Publié sur Amazon.com
Format: Relié Achat vérifié
I have now owned this book for several months, and it is easily the most used of all my many cookbooks. We are "clean" eaters and if we eat it, I make it from scratch, and that means I spend a lot of time in the kitchen. This book truly minimizes that time. I've read many of the other reviews with all their "fixes and ideas" to make the bread better. My advice is to bake the bread as the recipes are written. The recipes are outstanding and are written, I believe, to make bread baking simple and easy. The whole idea is to un-complicate the whole process. I have baked the master recipe many, many times with very consistent results. I bake several loaves a week as my family gobbles it up almost as fast as I can bake it. The olive oil pizza dough is a weekly favorite, as is the buttermilk loaf. The buttermilk dough makes perfect sandwich bread. I mix the dough, then divide it into 2 loaf pans, after the 2 hour rise I bake both loaves. I put 1 in the refrigerator for a couple of days, until the other loaf is gone. I have also made the brioche, French baguette, and most recently, bagels. All simple, easy and delicious, and all repeatedly requested by my family.
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