English Bread and Yeast Cookery
By:Elizabeth David
Published on 2011-02-19 by
First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover's collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.
This Book was ranked at 21 by Google Books for keyword scones muffins and tea cakes breakfast breads and teatime spreads.
Book ID of English Bread and Yeast Cookery's Books is iIfORAAACAAJ, Book which was written byElizabeth Davidhave ETAG "szKQvK0FHNQ"
Book which was published by since 2011-02-19 have ISBNs, ISBN 13 Code is 9781906502874 and ISBN 10 Code is 1906502870
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Book which have "592 Pages" is Printed at BOOK under CategoryCooking
This Book was rated by 4 Raters and have average rate at "4.5"
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