Bread - River Cottage Handbook No. 3 (Hardback)
  • Bread - River Cottage Handbook No. 3 (Hardback)
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Bread - River Cottage Handbook No. 3 (Hardback)

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£16.99
Hardback 224 Pages / Published: 16/02/2009
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First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.

Publisher: Bloomsbury Publishing PLC
ISBN: 9780747595335
Number of pages: 224
Dimensions: 198 x 129 x 24 mm
Edition: UK ed.


MEDIA REVIEWS
'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook' Hugh Fearnley-Whittingstall PRAISE FOR THE FIRST RIVER COTTAGE HANDBOOK, MUSHROOMS: 'The best guide to gathering and eating wild mushrooms there has ever been' Independent

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“A Really Handy Guide”

I had already mastered the basics of bread making from other books when I was given this as a Christmas gift but found it to be a really handy reference full of good little tips to improve your bread. It has a few... More

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