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Making Bread at Home : Aroma, Goodness, and Recipes (Revised) (Paperback) (Tom Jaine)
About this item
This is a new revised edition with different photographs and some new recipes.Making bread is one of the most fundamental acts of the home cook. Successful bread making cuts you free from dependence on supermarkets, mass produced sliced whites and all the dross of the modern bakery trade. It also fills your house with the most delectable aromas. Many people find it both liberating and calming: almost an act of meditation before the stove. All these reasons must have contributed to the remarkable rise in home bread making in the last twenty years. After an introductory chapter setting the whole business in context, there are five sections covering French breads; Italian breads; British breads; European breads; and American breads, with a final section ranging the world to offer such things as Ethiopian Injera and Guatamalan sweet buns.
Making Bread at Home was first published by Weidenfeld & Nicolson in 1995. It was sold around the world in languages as diverse as French and Finnish. This is a new revised edition with different photographs and some new recipes.
Number of Pages: 176
Genre: Cooking + Food + Wine
Sub-Genre: Methods / Baking, Health + Healing / General
Series Title: The English Kitchen
Publisher: Consortium Book Sales & Dist
Author: Tom Jaine
Street Date: November 14, 2017
Item Number (DPCI): 247-18-2065
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