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Chargement... Le Livre du Pain Tassajara (1970)par Edward Espe Brown
The Cookbooks of Home (104) Chargement...
Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. This small beige book, first published in 1970 (my edition is the fifteenth printing of 1975, indicating its popularity) would not shout out amongst the glossy offerings in the bookshop. It doesn't need to , though as its reputation does the work. It revolutionised my baking. Ignore the recipes that talk about smooth, silky dough - that is likely to be too dry. Tassajara tells you not to be afraid of stickiness. This book was produced by the bakery at the heart of the Tassajara Zen community in Berkeley, California. Edward Espe Brown started the famous Green's Restaurant in California and is still a Zen teacher. I received this book and a bread bowl for a wedding present. I have made bread from the basic sponge recipe and variations...We have enjoyed cinnamon rolls @ Christmas for the past 34 years so it is now a family tradition. The basic recipe can be made using ANY flour so I am experimenting on ways to make the sponge gluten free. When money was tight I could always make a loaf from scratch (flour was cheep). The process of kneeding the sponge is very relaxing. Enjoy! aucune critique | ajouter une critique
Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make--and enjoy--breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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Bog fra starten af "fuldkornsbevægelsen", så måske synes man ikke mere at det er så utroligt at lave brød af fuldkornsmel, men der er da nogle ok opskrifter her. ( )