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Carregando... Tartine Breadde Chad Robertson
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Registre-se no LibraryThing tpara descobrir se gostará deste livro. Ainda não há conversas na Discussão sobre este livro. Indeholder "Mel, vand og salt - Forord af Kille Enna", "Brød gennem tiderne", "1. Basisbrødet", "2. Brød af semonlina- og fuldkornshvedemel", "3. Baguetter og brød med smør og olie", "4. Daggammelt brød", "Tak", "Register". Sjov bog om brød af en, der går rigtigt meget op i at lave det helt rigtige brød. Der er masser af billeder og masser af forklaringer på hvordan den helt rigtige surdej skal være. sem resenhas | adicionar uma resenha
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The Tartine Way - Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine - A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!. Não foram encontradas descrições de bibliotecas. |
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Google Books — Carregando... GênerosClassificação decimal de Dewey (CDD)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClassificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia:
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The method of creating a starter from scratch and baking your first loaves is deceptively simple and easy to follow. Photographs help you understand every step of the way. In my own kitchen, I've been able to create a good French country loaf using this book. The smell and taste of fresh bread is so wonderful! However, I've made some bad loaves too and I've had a heck of a time consistently getting my starter going, which is the key to everything. I feel the book could be improved a bit with a troubleshooting section to use when the home baker has trouble. ( )