Scandinavian Baking: Loving Baking at Home - Couverture rigide

Hahnemann, Trine

Couverture rigide

ISBN 10 : 184949665X ISBN 13 : 9781849496650

Editeur : Quadrille Pub, 2015

A propos du livre

Revue de presse

'The leading authority on Scandinavian baking with authentic recipes with a modern twist, shot on location in Scandinavia. The book is suffused with "hygge" I'm told, a Danish word meaning cosiness, or relaxing with friends over good food and drink.' --The Booksellers Buyer's Guide, 1 August 2014

'Written by Trine Hahnemann, Scandinavian Baking is both comprehensive and appetite-inducing. There'll be a lot of rye-flour in my kitchen this autumn.' --Saga Magazine, 1 October 2014

'In the book, Hahnemann teaches us how we can fit the making of bread into our busy lives, without compromising on quality. And then there's the sweet baking, with a recipe for every kind of Danish pastry you could ever wish for, a cookie for every occasion, and mouth-watering layer cakes, coffee cakes and cream buns.' --Bristol Post {Weekend}, 7 November 2014

'If your knowledge of Scandinavian Baking ends with Danish pastries, this lovely hardback will be a treat.' --The Age (Australia), 4 November 2014

'A book that evokes a world of steamed-uo kitchen windows looking out across blankets of snow, Hahnemann recalls family Christmases past, and revisits festive recipes handed down through the generations...this is a veritable smorgasbord of a cookbook.' --Crumbs, 25 December 2014

'For anyone whose baking may have hit a rut, or who is more interested in producing healthy loaves than confections overloaded with sugar and butter, this will open up a host of new possibilities.' -- The Sunday Times Ireland, 7 December 2014

'Scandinavian Baking by Trine Hahnemann is an approachable feast of sweet-pastry dough, topped off with cardamom, spiced apple and fennel...the recipes are wonderfully clear and, if you follow them properly, the results are stunning.' --The Guardian, 6 December 2014

Scandinavian cooking is, like its telly, having its moment and Trine Hahnemann's Scandinavian Baking is a really good baking book. It reflects a rich cake-and-bread culture - lots of marzipan, rye and spelt flour - beyond Danish pastries. Love it.'--Evening Standard (London), 11 December

'Cakes, cookies, cream buns: it is all here from Trine Hahnemann, OFM regular and queen of Nordic cookery writing. A definitive guide to the delights of living in a part of the world still obsessed with bread and pastries.'--The Observer (Food Monthly), 14 December 2014

'This collection of breads, cakes, pastries and savoury tarts will transform your festive entertaining and keep you going throughout the year. There are more than 100 authentic recipes, with plenty of innovative ideas for keen bakers eager to expand their repetoire.' --BBC Good Food Magazine, 1 December 2014

Présentation de l'éditeur

Here are authentic Scandinavian recipes with a modern twist, shot on location in Scandinavia. The book is suffused with 'hygge', a Danish word that has no English equivalent but means cosiness, or relaxing with friends over good food and drink.

Trine Hahnemann is the leading authority on Scandinavian baking, and here she holds the hand of the uninitiated baker and leads them through the mysteries of baking bread, always with an eye to the practicalities of creating great bread at home. Here you will find no complicated recipes, or sourdough starters that need as much tending as a baby. Instead, Trine teaches us how we can fit the making of bread into our busy lives, without compromising on quality. Scandinavian crispbreads abound, as do savoury tarts and recipes from the smorrebrod. And then there's the sweet baking — a recipe for each kind of Danish pastry you could ever wish for, a cookie for every occasion, and mouth-watering layer cakes, coffee cakes and cream buns.

The Midsummer and Christmas festivities are built around the making of cakes, cookies and breads of all sorts, and the baking celebrations of both seasons are included in the book. Throughout the book, Trine writes about the baking world in Scandinavia: the tradition of the 'cake table' party; how spices came to the frozen north; or how using older strains of grain will boost the nutritional worth of your daily bread.

Détails de l'édition

• Éditeur: Quadrille Pub
• Date d'édition: 2015
• Langue: anglais
• ISBN 10: 184949665X
• ISBN 13: 9781849496650
• Reliure: Relié
• Nombre de pages: 287
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible