English Bread and Yeast Cookery
Penguin, 19 avr. 2001 - 592 pages
In this universally acclaimed 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, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.
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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
LibraryThing ReviewAvis d'utilisateur - mcglothlen - LibraryThing
The folks who are largely responsible for the resurgence of good bread in the US (Peter Reinhart, Daniel Leader, even Bernard Clayton) all acknowledge their debt to Elizabeth David in general and this ... Consulter l'avis complet