Beard on Bread - Couverture rigide

Beard, James

Couverture rigide

ISBN 10 : 0394473450 ISBN 13 : 9780394473451

Editeur : Random House Inc, 1973

Synopsis

Book by Beard James

A propos du livre

Présentation de l'éditeur

The bestselling, classic book on baking bread, from the “Dean of American Gastronomy”—featuring his 100 favorite recipes and variations. From Buttermilk White Bread to Whole-Meal Bread with Potatoes, and from Challah to Crumpets, Beard brings together recipes from across America and around the world. Including a 12-point list of remedies for improving one’s loaf, and a wonderful variety of different types of bread to bake—plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more—this is the only book the home baker needs in order to master the art of making bread.

Biographie de l'auteur

James Beard was born in Portland, Oregon, and would go on to write twenty books about food over the course of his remarkable career. He started giving cooking lessons in the late 1950s, and became one of the most influential cookery teachers of the twentieth century, and an early champion of American cuisine. The James Beard Foundation was established in his honor. Beard died in New York in 1984.

Détails de l'édition

• Éditeur: Random House Inc
• Date d'édition: 1973
• Langue: anglais
• ISBN 10: 0394473450
• ISBN 13: 9780394473451
• Reliure: Relié
• Coordonnées du fabricant: non disponible
• Personne responsable: Authorised Representative Service; ar.info@doceupoint.com; ; 77 Camden Street Lower; Dublin; Dublin; D02 XE80; Irlande