English bread and yeast cookery

Couverture
Viking Press, 1980 - 592 pages
6 Avis
This definitive work on bread making by one of the world's most respected cookery experts has been completely adapted for the American kitchen and contains recipes ranging from the basic loaf to puff pastry

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LibraryThing Review

Avis d'utilisateur  - Carrie.deSilva - LibraryThing

A formidable and scholarly work - one of Elizabeth David's (1913 - 1992) later outputs, first published in 1977. Great detail on the raw ingredients : grains, yeast, salt, liquids, fats, etc. and ... Consulter l'avis complet

Review: English Bread And Yeast Cookery

Avis d'utilisateur  - Jack - Goodreads

Forget the current deluge of books by wannabe celebrity bakers. This is a deeply personal exploration of baking by one of the all-time great cookery writers much-imitated by the many lesser writers who have followed in her footsteps. Most important of all, the recipes have never failed me. Consulter l'avis complet

Table des matières

119SALT
119
EGGS DRIED FRUIT SUGAR SPICES
133
MALT EXTRACTS
153
Droits d'auteur

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À propos de l'auteur (1980)

Elizabeth David changed not only the way we cook, but also how we think and write about food. Her wit and imagination, not to mention her innovative recipes, sparked an international revolution in taste that influenced cooks of her generation on both sides of the Atlantic.

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