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Ultimate Bread

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Ultimate Bread Cover

 

Synopses & Reviews

Publisher Comments:

Ultimate Bread brings bread-making to the home kitchen in an exquisitely illustrated primer. After visiting a gallery of the world's breads, the authors, French-born baker Eric Treuille, and Italian-born baker, Ursula Ferrigno, introduce you to the "Baking Essentials" a complete illustrated guide to the key ingredients and equipment used in breadmaking. Then it's time for the "Basic Techniques" — mixing, kneading, shaping, and baking — that turn the humble ingredients of flour, water and yeast into an amazing assortment of breads. Never again will you wonder how your dough should look after the first knead or how the crust should feel when it comes out of the oven. The step-by-step photographs and easy-to-follow instructions demystify all the steps. The heart and soul of Ultimate Bread, however, is the more the 100 inspiring recipes drawn from bread-making traditions around the world. Each bread is a variation on a simple theme: flour, water, leaven, and time. It's best to begin with the starter bread recipes which utilize methods illustrated in the basic techniques. When ready to move beyond the basics, flavored breads provide an extra taste dimension, while enriched breads transform basic bread dough with the addition of oil, butter, and eggs. Quick, flat and festive breads offer delicious possibilities from around the world. After working through the recipes in this book, your repertoire will range from simple Pain Ordinaire (Basic White Bread) to the grand and festive Panettone (Milanese Christmas Bread).

Book News Annotation:

Collects 100-plus international bread recipes. A gallery of close-up photographs of breads, from Italian ciabatta to American cornsticks, is followed by sections on basic essentials and techniques which feature descriptions and color illustrations that show the ideal consistency of the dough at every stage--mixing, kneading, shaping, proving, creating special shapes, glazing, and topping. Includes trouble-shooting tips and a glossary of terms. Annotation c. by Book News, Inc., Portland, OR (booknews.com)

About the Author

Eric Treuille has a Frenchman's almost religious allegiance to baking. He completed his culinary studies in Paris, began his career as a chef in London, and has cooked professionally in Sweden, New York, and California. He is currently the program director at the Books for Cooks Cooking School in London. Ursula Ferrigno grew up on her father's vegetable and olive-producing farm in southern Italy. She studied food science in Britain and after completing her studies, set up a vegetarian catering company and later a vegetarian restaurant in 1984. She is the author of three books.

Table of Contents

1. Introduction; 2. The Fundamentals of Breadmaking; 3. A Gallery of Breads; 4. Baking Essentials; 5. Basic Techniques; 6. Recipes; 7. Problem Solving; 8. Glossary; 9. Index

Product Details

ISBN:
9780789435132
Author:
Treuille, Eric
Author:
Ferrigno, Ursula
Publisher:
DK ADULT
Location:
New York :
Subject:
Bread
Subject:
Cookery, International
Subject:
Courses & Dishes - Bread
Subject:
Cooking, Food & Wine
Edition Number:
1st
Edition Description:
American
Publication Date:
19980915
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
168
Dimensions:
11.34x9.27x.75 in. 2.28 lbs.

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Related Subjects

Cooking and Food » Baking » Breads

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