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Download English Bread and Yeast Cookery ePub

by Karen Hess,Elizabeth David

Download English Bread and Yeast Cookery ePub
  • ISBN 0670296538
  • ISBN13 978-0670296538
  • Language English
  • Author Karen Hess,Elizabeth David
  • Publisher The Viking Press; 1st edition (September 16, 1980)
  • Pages 592
  • Formats txt lrf rtf doc
  • Category Cooking
  • Subcategory Baking
  • Size ePub 1540 kb
  • Size Fb2 1339 kb
  • Rating: 4.9
  • Votes: 113

This definitive work on bread making by one of the world's most respected cookery experts has been completely adapted for the American kitchen and contains recipes ranging from the basic loaf to puff pastry

I have been using this book and Elizabeth David's recipes for over 20 years.

David has produced a great book that not only provides a very interesting and informative history of baking but also includes a great baking instruction reference along with recipes for anyone to folllw. Her conversions from English/European measurements to American measurements is most useful. I have been using this book and Elizabeth David's recipes for over 20 years. I bought these books to give to new bakers I meet, who haven't heard of Elizabeth David. Her method of using less yeast produces really noticeably better loaves, and I use many of her specialty breads as well. Please try the Aberdeen Rowies.

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 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

English Bread and Yeast Cookery is an English cookery book by Elizabeth David, first published in 1977.

English Bread and Yeast Cookery is an English cookery book by Elizabeth David, first published in 1977. The work consists of a history of bread-making in England, improvements to the process developed in Europe, an examination of the ingredients used and recipes of different types of bread. The food writer Elizabeth David had published six books and several booklets before 1977.

Start by marking English Bread and Yeast Cookery as Want to Read .

Start by marking English Bread and Yeast Cookery as Want to Read: Want to Read savin. ant to Read. The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.

Introduction and Notes for the American Cook by Karen Hess. Seller Inventory 2834.

David, Elizabeth, 1913-1992. Includes bibliographical references (p. 549-556) and index. New York : Viking Press.

English Bread & Yeast Cookery, by Elizabeth David . The Taste of America. University of Illinois Press, 1977, ISBN 978-0-87249-640-8 Co-authored with John L. Hess. The Carolina Rice Kitchen: The African Connection. Karen Hess: A culinary giant's legacy Obituary by Damon Lee Fowler in the Savannah Morning News, May 30, 2007. 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

The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge. For the latest books, recommendations, offers and more.

Talk about English Bread and Yeast Cookery


Washington
Not really a cookbook, though it does include recipes, this is a riveting look (at least for me) at bread and bread baking primarily in England through the centuries. It was written in the late 1970's so it's also a bit of a home baker's time capsule. There are listings of shops and suppliers that have probably been out of business for decades. But it's fascinating all the same.

So to just sum up, if you're seriously interested in bread, baking techniques, flour, yeast and salt, this book is for you. If you're looking for a quick recipe for a loaf of bread, this book probably provides TMI. But I must say, it's an informative, wonderfully written book.
Hulbine
Ms. David has produced a great book that not only provides a very interesting and informative history of baking but also includes a great baking instruction reference along with recipes for anyone to folllw. Her conversions from English/European measurements to American measurements is most useful.
Hellmaster
This book is a classic. Got it for a friend since I've had it in the past, and every recipe is an education from one of the last century's best chefs. Her influence on California Cuisine can't be overestimated.
Whitesmasher
This was much as I expected it to be. Have always liked her books.Actually once met her at a book store in London.
Funny duck
The best of the best in bread.
Rgia
This book contains numerous fine points on bread making not found elsewhere. Has valuable pieces of uncommon information that will be of benefit to persons who are already knowlegeable about the craft of bread making. Also contains much information about older ingredients and methods not commonly talked about in current literature but still very useful. I own many bread books and this is one I would highly reccoment to any serious practitioner of the craft.
Kigabar
Not just a cook book this covers how bread is made and some of the social implications. A very good read. It does concentrate a bit on the bread industry in England but that is presented in an interesting manner.
I have been using this book and Elizabeth David's recipes for over 20 years. I bought these books to give to new bakers I meet, who haven't heard of Elizabeth David. Her method of using less yeast produces really noticeably better loaves, and I use many of her specialty breads as well. Please try the Aberdeen Rowies.