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Evolutions in Bread von Ken Forkish - Artisan Pan & Dutch Oven Rezepte - NEU
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Standort: Rochester, New York, USA
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eBay-Artikelnr.:267310449961
Artikelmerkmale
- Artikelzustand
- Signed By
- N/A
- Signed
- No
- Ex Libris
- No
- Book Series
- None
- Narrative Type
- Nonfiction
- MPN
- Does not apply
- Original Language
- English
- Intended Audience
- Adults
- Inscribed
- No
- Edition
- First Edition
- Vintage
- No
- California Prop 65 Warning
- None
- Brand
- Unbranded
- Personalize
- No
- Type
- Cookbook
- Literary Movement
- Enlightenment
- Era
- 2020s
- Personalized
- No
- Features
- Illustrated, Clean
- Country/Region of Manufacture
- United States
- Personalization Instructions
- None
- ISBN
- 9781984860378
Über dieses Produkt
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1984860372
ISBN-13
9781984860378
eBay Product ID (ePID)
28057281437
Product Key Features
Book Title
Evolutions in Bread : Artisan Pan Breads and Dutch-Oven Loaves at Home [A Baking Book]
Number of Pages
256 Pages
Language
English
Publication Year
2022
Topic
Individual Chefs & Restaurants, Courses & Dishes / Bread, Methods / Baking
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
40.5 Oz
Item Length
10.2 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2022-936137
Dewey Edition
23
Reviews
"If you somehow made it through the pandemic without picking up a copy of Flour Water Salt Yeast , well, what did you do with yourself? Rouse that slumbering sourdough starter and dig into this sequel, which builds on the foundations of baking in the methodical, newbie-friendly way that baker/author Ken Forkish does best." --Food & Wine
Dewey Decimal
641.815
Synopsis
The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he's learned in the last decade to perfect his loaves. "A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process."--J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery--except it came from your own oven. Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that's more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone's baking but also serves as a companion to Flour Water Salt Yeast , giving you everything you need to create any loaf imaginable., In Evolutions in Bread, the New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he's learned in the last decade to perfect his loaves. Book jacket., The New York Times bestsellingauthor of Flour Water Salt Yeast teaches you how to elevate yoursandwich bread, breakfast toast,and overallbread-baking gameusing everything he's learned in the last decadeto perfect his loaves. "A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process."-J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery-except it came from your own oven. Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdoughstarterthat's more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone's baking but also serves as a companion to Flour Water Salt Yeast , giving you everything you need to create any loaf imaginable.
LC Classification Number
TX769
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The Trading Post Emporium
100% positive Bewertungen•1.4 Tsd. Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe.
Beliebte Kategorien in diesem Shop
Verkäuferbewertungen (550)
- r***k (553)- Bewertung vom Käufer.Letzter MonatBestätigter KaufVery Happy!
- i***i (69)- Bewertung vom Käufer.Letzter MonatBestätigter KaufEasy offers and fast packaging. Arrived with no issues.
- 4***s (489)- Bewertung vom Käufer.Letzter MonatBestätigter KaufProfessionally packaged and shipped!! Great price on this book and just as described! Thanks, Mike