Meyer's Bakery by Claus Meyer
Claus Meyer wants to change the bread we eat. In this book he shares his knowledge of bread and baking and the simple idea that bread made with lots of whole grain and slow fermentation is one of the healthiest things we can eat - and that everyone can learn how to make it. Through detailed, delicious recipes, step-by-step sequences, in-depth information on ingredients and trouble-shooting sections, this book provides all the help you need on your journey to becoming a better baker. The book is built around four types of dough - Wheat, Wholegrain, Rye and Enriched. Techniques and basic recipes are followed by variations to expand your range. From Rye and Spelt Breads to Wholegrain Bread with Apples and Sunflower Seeds and Gingerbread Hearts, the book is an essential guide to Nordic baking in its many delicious forms.
Claus Meyer has been a gastronomic entrepreneur for more than 30 years, and has inspired a generation to discover local Nordic produce through his portfolio of businesses, cookbooks, TV shows, lectures and agenda-setting viewpoints. He co-founded the celebrated restaurant noma, in Copenhagen, in 2003 and also founded restaurant GUSTU, in La Paz (Bolivia). In 2016 he opened a large-scale food space within the Grand Central Terminal in New York City, the Great Northern Food Hall, and a 100-seat restaurant, Agern, as well as a bakery in Williamsburg.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781784722715 |
| ISBN 10 | 1784722715 |
| Titel | Meyer's Bakery |
| Autor | Claus Meyer |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Octopus Publishing Group |
| Erscheinungsjahr | 2017-11-07 |
| Seitenanzahl | 224 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |