The Classic Guide to Breadmaking - Couverture rigide

Graham, Sylvester; Wells, Robert

 
9781445652092: The Classic Guide to Breadmaking
Couverture rigide
ISBN 10 : 1445652099 ISBN 13 : 9781445652092
Editeur : Amberley Publishing, 2016

Synopsis

Freshly baked bread is an incredibly evocative aroma, feeding in to a shared understanding of this versatile food which has been an important staple in our diet since the dawn of agriculture. There are probably few people who, were the question put to them directly, would not say that they consider bread one of the most, if not the most, important article of food. Throughout recorded history, bread's popularity around the world has given it the reputation as one of mankind's oldest artificial foods. In its various forms, bread has been made in almost every portion of the world and every period of time. Making bread was surely one of the first chemistry experiments and today remains a staple food throughout the world. In this informative volume, Sylvester Graham and Robert Wells take us from the history of bread all the way through to its properties, fermentation, preparation and the different varieties of this universal foodstuff.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Freshly baked bread is an incredibly evocative aroma, feeding in to a shared understanding of this versatile food which has been an important staple in our diet since the dawn of agriculture.

There are probably few people who, were the question put to them directly, would not say that they consider bread one of the most, if not the most, important article of food. Throughout recorded history, bread s popularity around the world has given it the reputation as one of mankind s oldest artificial foods. In its various forms, bread has been made in almost every portion of the world and every period of time.

Making bread was surely one of the first chemistry experiments and today remains a staple food throughout the world. In this informative volume, Sylvester Graham and Robert Wells take us from the history of bread all the way through to its properties, fermentation, preparation and the different varieties of this universal foodstuff.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Amberley Publishing
Date d'édition
2016
Langue
anglais
ISBN 10 
1445652099
ISBN 13 
9781445652092
Reliure
Relié
Nombre de pages
256
Coordonnées du fabricant
non disponible
Personne responsable
non disponible