The English Bread-book for Domestic Use, Adapted to Families of Every Grade, Etc PDF Download
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Author: Eliza Acton
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 262
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Book Description
Author: Eliza Acton
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 262
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Book Description
Author: Elizabeth David
Publisher: Penguin Hardcover
ISBN: 9780140299748
Category : Baking
Languages : en
Pages : 624
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Book Description
In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.
Author: Eliza Acton
Publisher: Independently Published
ISBN: 9781095240571
Category :
Languages : en
Pages : 222
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Book Description
This special edition of 'The English Bread-Book For Domestic Use' was written by Eliza Acton, and first published in 1857, making it over one-and-a-half centuries old. The book is filled with tips and tricks of for making good, old-fashioned, home-made bread and cakes, and is full of recipes for delish baked goods like Summer Bread, Ginger Loaf, Turkish Rolls, Sally Lunn, and Potato Bread, to name just a few. The book covers chapters on topics including Bread, Its Value, Its Wholesomeness, Adulteration of Bread and Its Consequences, Gluten, Different Varieties of Bread-Corn, Home-Made Bread, Causes of Failure in Making Bread, and much more. We've brought this dusty old baking book back to life for you after all these decades. We think it is an essential addition to the kitchen libraries of all those interested in the Culinary Arts in the historical aspect. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. NOTE : This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER : Due to the age of this book, some methods, beliefs, or practices may have been deemed unsafe, undesirable, or unacceptable in the interim years. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes. If purchasing a book more than 50 years old, especially for a minor, please use due diligence and vet the text before gifting.
Author: Chad Robertson
Publisher: Lorena Jones Books
ISBN: 0399578846
Category : Cooking
Languages : en
Pages : 369
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Book Description
Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
Author: Abigail Wheatley
Publisher:
ISBN: 9781409580850
Category :
Languages : en
Pages : 64
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Book Description
Author: Linda Collister
Publisher:
ISBN: 9781585744473
Category : Bread
Languages : en
Pages : 0
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Book Description
A beautiful full-color, step-by-step guide to bread making--with more than one hundred and thirty recipes ranging from traditional Native American fry bread to contemporary ciabatta loaves of Italy.
Author: Heddi Nieuwsma
Publisher:
ISBN: 9782940481798
Category :
Languages : en
Pages : 335
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Book Description
Simple recipes and the captivating stories behind Switzerland's most loved breads In Switzerland, you will find over 200 different types of bread. Many of these breads have a unique connection to the history, culture and geography of the country. Apart from Fondue, the Sunday "Zopf" is probably the most well-known national food. Bread has been an important part of everyday life in Switzerland for a long time. The majority of Swiss breads have a strong connection to their cantons of origin. Many of the breads also have links to festivities and traditions, such as the Three King's Cake. Bread is also found as an ingredient in many Swiss dishes. Whether you are baking for the first time or have a lot of experience already, this book offers you plenty of recipes to try out. With many fascinating stories appearing alongside these recipes, you will get to know Switzerland through its delicious bread.
Author: Jeffrey Hamelman
Publisher:
ISBN: 9781118548943
Category :
Languages : en
Pages :
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Book Description
Author: Bernard Clayton
Publisher: Simon and Schuster
ISBN: 0743234723
Category : Cooking
Languages : en
Pages : 706
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Book Description
America's best-loved authority on bread returns with the updated 30th anniversary edition of his bestselling baking classic.
Author: James Morton
Publisher: Random House
ISBN: 1448176697
Category : Cooking
Languages : en
Pages : 225
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Book Description
Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year. 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.
