English Bread and Yeast Cookery

Couverture
Penguin, 19 avr. 2001 - 592 pages
3 Avis
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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Avis 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 Review

Avis 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

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À propos de l'auteur (2001)

Elizabeth David was the best food writer of her time, and even today is considered to be without peer. ENGLISH BREAD AND YEAST COOKERY was first published by Viking in 1977. Elizabeth David died in 1992.

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