English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 368
Elizabeth David. could be taken for the authentic product . English French bread is a thing apart , an invention not so much , I fancy , of English bakers as of English food writers whose references to a ' crusty French loaf ' tumble ...
Elizabeth David. could be taken for the authentic product . English French bread is a thing apart , an invention not so much , I fancy , of English bakers as of English food writers whose references to a ' crusty French loaf ' tumble ...
Page 369
... French bread as we know - or used to know - it , and why to me it is more realistic to concentrate on the baking of good English bread , for which we have the ... France still belonged to the English crown ; there Notes on French Bread · 369.
... French bread as we know - or used to know - it , and why to me it is more realistic to concentrate on the baking of good English bread , for which we have the ... France still belonged to the English crown ; there Notes on French Bread · 369.
Page 383
... French loaves . His opinion of French bread at that time was not high - he found Belgian bread to be of better quality and lower price - but admitted that the French seemed to be doing the best they could with the flour at their disposal .
... French loaves . His opinion of French bread at that time was not high - he found Belgian bread to be of better quality and lower price - but admitted that the French seemed to be doing the best they could with the flour at their disposal .
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
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bakers bakestone baking powder barley barm batch Bath buns blinis bowl bran bread dough bread flour breadmaking brick oven brioche brown buns butter cake candied peel centre century cheese Cookery Book cooking cottage loaf cover cream crumpets crust currants dough earthenware eggs Eliza Acton English fermentation flavour French bread fruit grain half heat household inches ingredients knead kugelhopf lard lardy cakes lb of flour leave leaven loaf loaves London malt manchet meal method milk and water mill mixed mixture mould muffins nutmeg oatcakes oatmeal ounce oz of yeast oz yeast pancakes pastry peel pint pizza potatoes pound proportion quantity recipe rise rolls round saffron Sally Lunn shape soda bread soft spice spice buns stone strong plain sugar tablespoons tbsp temperature toast tsp dry tsp salt U.S. equivalents unbleached flour watermills weight wheat white flour whole wholemeal yeast 1 tsp