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HOW TO MAKE BREAD

With this product, you earn 33 point(s).

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Normal Price ฿975

Special Price ฿828.75

HOW TO MAKE BREAD
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HOW TO MAKE BREAD

Hardcover

฿975
฿828.75
(Save ฿146.25 )

How to order

With this product, you earn 33 point(s).

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คำที่เกี่ยวข้อง CAKES BAKING ICING & SUGARCR

Synopsis: HOW TO MAKE BREAD

Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes - in more than 60 easy-to-follow recipes.

Product Details

ISBN 9781849751407
Weight 1.098
Publisher RYLAND, PETERS & SMALL
Book Size (cm.) 216x254x23
Dimension Width(กว้าง)(CM) 8.8976
Dimension Length(ยาว)(CM) 1.1417
Dimension High(สูง/หนา)(CM) 10.3150
Language English
Number of Pages 160

Highlight

Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by view all

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HADJIANDREOU, EMMANUEL

about author

Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards.

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