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Lokale Brote: Sauerteig und Vollkornrezepte von Europas bestem Handwerker

RANDILYNNS PLACE
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eBay-Artikelnr.:196193727550

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Artikelzustand
Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...
Pages
368
Publication Date
2007-08-01
Ex Libris
No
Narrative Type
Nonfiction
Original Language
English
Country/Region of Manufacture
United States
Inscribed
No
Edition
First Edition
Vintage
No
ISBN
9780393050554

Über dieses Produkt

Product Identifiers

Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393050556
ISBN-13
9780393050554
eBay Product ID (ePID)
57269170

Product Key Features

Book Title
Local Breads : Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Number of Pages
368 Pages
Language
English
Topic
Regional & Ethnic / European, Methods / Garnishing & Food Presentation, Specific Ingredients / Rice & Grains, Courses & Dishes / Bread
Publication Year
2007
Illustrator
Yes
Genre
Cooking
Author
Daniel Leader
Format
Hardcover

Dimensions

Item Height
0.1 in
Item Weight
40.1 Oz
Item Length
1 in
Item Width
0.8 in

Additional Product Features

Intended Audience
Trade
LCCN
2006-102247
Dewey Edition
22
Dewey Decimal
641.8/15
Synopsis
When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally., When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone , brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally., Recipes from the back rooms and basement bakeries that produce Europe's best breads. When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, "Bread Alone," brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the "Indicazione Geografica Protetta" (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations., Leader shares his experiences traveling throughout Europe in search of the best artisan breads. His detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. Full color., Recipes from the back rooms and basement bakeries that produce Europe's best breads. When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations.
LC Classification Number
TX769.L375 2007
As told to
Chattman, Lauren

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