English Bread and Yeast Cookery

Couverture
Viking Press, 1980 - 592 pages
This definitive work on bread making by one of the world's most respected cookery experts has been completely adapted for the American kitchen and contains recipes ranging from the basic loaf to puff pastry

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LibraryThing Review

Avis 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 Review

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

Table des matières

OUR BREAD GRAIN
3
YEAST
36
The yeast plant and its food Yeast manufacture Ale barms
117
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