English Bread and Yeast Cookery
Penguin, 1987 - 592 pages
In this book, Elizabeth David deals with all aspects of flour milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds.
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LibraryThing ReviewAvis 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
LibraryThing ReviewAvis d'utilisateur - tonysomerset - LibraryThing
Just finished the introductory two fifths lead in of this wonderful book. What a wealth of knowledge and historical information she shares with us. When you stop and think about, grain has always been ... Consulter l'avis complet