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    The Bread Book: The Definitive Guide to Making Bread by Hand or Machine (Paperback) By (author) Sara Lewis

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    DescriptionThis essential recipe book tells you everything you need to know about breadmaking and shows you just how easy shaping and baking your own bread can be. With 75 recipes ranging from a traditional Granary Loaf to Feta and Spinach Twists, Cheese and Chutney Corkscrews, Pretzels, Doughnuts and international favourites such as Foccacia and Brioche. Step-by-step instructions to help you master the basic techniques, along with tricks of the trade to help you achieve the perfect finish!


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    Title
    The Bread Book
    Subtitle
    The Definitive Guide to Making Bread by Hand or Machine
    Authors and contributors
    By (author) Sara Lewis
    Physical properties
    Format: Paperback
    Number of pages: 144
    Width: 230 mm
    Height: 238 mm
    Thickness: 14 mm
    Weight: 558 g
    Language
    English
    ISBN
    ISBN 13: 9780600614739
    ISBN 10: 0600614735
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC22: 641.815
    BIC subject category V2: WBVS
    Warengruppen-Systematik des deutschen Buchhandels: 24570
    LC subject heading:
    DC22: 641.8/15
    BISAC V2.8: CKB009000
    LC subject heading:
    LC classification: TX769 .L44 2006
    Thema V1.0: WBVS
    Illustrations note
    150 colour illustrations
    Publisher
    Octopus Publishing Group
    Imprint name
    Hamlyn
    Publication date
    28 March 2006
    Publication City/Country
    London
    Author Information
    Sara Lewis was the cookery editor of Practical Parenting magazine for over 12 years. She is the author of Kids in the Kitchen and Gourmet Low Carb, published by Hamlyn.
    Table of contents
    Introduction; Chapter One: Everyday Breads; Simple recipes for day-to-day eating; Including: Farmhouse white, Rapid light wholemeal, Granary, Wheatgerm and honey; Chapter Two: Rustic Breads; Wholesome breads with grains and seeds; Including: Multigrain, Ciabatta, Sage and parmesan flutes; Chapter Three: Flavoured Breads; Tasty creations using cheeses, vegetables, fruits and nuts; Including: Pesto, sun dried tomato and pine nut, Spiced potato and onion, Cheese and chutney corkscrew, Olive and tomato tear and share; Chapter Four: Sweet Breads; Serve with coffee as dessert; Including: Chocolate and pecan spiral, Sticky malt and raisin loaf, Saffron and sultana bread; Chapter Five: Flat Breads; A host of international favourites; Including: Pissaldiere, Mosaic bread, Naan, Pitta; Chapter Six: Little Breads; Bite-size bakes for snacks and parties; Including: Bagels, Pretzels, Brioche, Danish pastries, Croissants; Chapter Seven: Festive Breads; Celebratory breads from around the world; Including: Fougasse, Panetonne, Challah; Chapter Eight: Yeast-free Breads; A variety of alternatives; Including: Date and walnut soda bread, Lemon drizzle loaf, Gingerbread; Chapter Nine: Gluten-free Breads; For those with intolerences; Including: Herb bread, Apricot, cranberry and pumpkin seed bread, Quick cheesy corn bread.