Bread
Bread
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Summary
Eric Treuille's guide to bread-making makes the art accessible to the home cook. He has included over 100 recipes from all over the world and graphically demonstrates the techniques required in a series of step-by-step photographs.
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Bread by Eric Treuille
The ultimate reference and inspiration, Bread is packed with tempting recipes. Superb photography and step-by-step instructions for both hand- and machine-baking make the rewarding art of bread-making accessible to even the beginner. From mixing and shaping to proving and glazing - each stage is clearly explained, with problem-solving hints and tips to help turn you effortlessly into a master baker in your own home.
Lavishly illustrated and ! all you will ever need to know on the subject within the covers of one bookwww.thebookplace.co.uk
Work as a restaurant chef has taken co-author Eric Treuille from Paris to London where he forged a career as a food stylist. A director at the Books For Cooks cooking school in Notting Hill, Eric divides his time between France and England. Ursula Ferrigno's passion for food stems from a childhood spent on her father's vegetable and olive-producing farm in Southern Italy. 1984 saw her open the first vegetarian restaurant in North West England. A self-confessed bread-lover, Ursula set up National Breadmaking Day in Britain.
| SKU | Unavailable |
| ISBN 13 | 9781405305112 |
| ISBN 10 | 1405305118 |
| Title | Bread |
| Author | Eric Treuille |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Dorling Kindersley Ltd |
| Year published | 2004-04-01 |
| Number of pages | 168 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |