English Bread and Yeast Cookery
Penguin, 2001 - 624 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 - 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