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Rustic European Breads from Your Bread Machine by Diana Collingwood Butts
US $14,00
CircaEUR 12,09
o Proposta d'acquisto
Condizione:
Come Nuovo
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Spedizione:
US $5,38 (circa EUR 4,64) USPS Media MailTM.
Oggetto che si trova a: Bakersfield, California, Stati Uniti
Consegna:
Consegna prevista tra il lun 16 giu e il mer 18 giu a 94104
Restituzioni:
Restituzioni non accettate.
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Numero oggetto eBay:116131086608
Specifiche dell'oggetto
- Condizione
- Narrative Type
- Nonfiction
- Region
- Europe
- Features
- Given
- Regional Cuisine
- European
- ISBN
- 9781626548541
Informazioni su questo prodotto
Product Identifiers
Publisher
Echo Point Books & Media, LLC.
ISBN-10
1626548544
ISBN-13
9781626548541
eBay Product ID (ePID)
215870792
Product Key Features
Educational Level
Adult & Further Education
Number of Pages
370 Pages
Publication Name
Rustic European Breads from Your Bread Machine
Language
English
Publication Year
2014
Subject
General
Type
Textbook
Subject Area
Cooking
Format
Trade Paperback
Dimensions
Item Length
10 in
Item Width
8 in
Additional Product Features
Edition Number
2
Intended Audience
Adult Education
Edition Description
Facsimile edition,Revised edition,Enhanced edition,New Edition
Synopsis
From the award-winning authors of Bread in Half the Time comes a complete guide to making nearly 100 European-style breads with the indispensable aid of your bread machine. Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of fresh, warm homemade bread. And nothing can be quite as intimidating or time-consuming as mixing, kneading, raising, and baking that bread--until now With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any other variety of classic European breads featured in this book. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. After letting the dough rise in the machine, you shape it by hand and bake it to perfection in the oven. With Rustic European Breads from Your Bread Machine in hand, every home cook can become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, appetite-satisfying European bakery. Linda Eckhardt and Diana Collingwood Butts authored Bread in Half the Time , winner of the International Association of Culinary Professionals Award for Best Cookbook of the Year in 1991. Linda Eckhardt, author of over a dozen cookbooks, writes the monthly column "What's for Dinner" in Cooking Light Magazine and hosts a weekly program called Pie in the Sky on National Public Radio. Diana Collingwood Butts is the proprietor of Sugarbakers, a company that makes and sells designer cookies for special order., From the award-winning authors of Bread in Half the Time comes a complete guide to making nearly 100 European-style breads with the indispensable aid of your bread machine.Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of fresh, warm homemade bread. And nothing can be quite as intimidating or time-consuming as mixing, kneading, raising, and baking that bread--until now!With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any other variety of classic European breads featured in this book. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. After letting the dough rise in the machine, you shape it by hand and bake it to perfection in the oven.With Rustic European Breads from Your Bread Machine in hand, every home cook can become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, appetite-satisfying European bakery.
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