My Bread: The Revolutionary No-Work, No-Knead Method (ePub)

Name: My Bread: The Revolutionary No-Work, No-Knead Method
Brand: W. W. Norton & Company
SKU: 133303708
Price: 32.40 EUR
Availability: OnlineOnly

(Sprache: Englisch)

Autor: Jim Lahey

Schreiben Sie einen Kommentar zu "My Bread: The Revolutionary No-Work, No-Knead Method".

My Bread: The Revolutionary No-Work, No-Knead Method, Jim Lahey

Merken

Jim Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.

...

Mehr zum Inhalt Autorenporträt Video

sofort als Download lieferbar

Bestellnummer: 133303708

eBook (ePub) 32.40 €

Download bestellen

Verschenken

Lastschrift, Kreditkarte, Paypal, Rechnung
Kostenloser tolino webreader

Produktdetails

Produktbeschreibung
Autorenporträt
eBook Hilfe
Biblio. Angaben / Produktdetails
Download-DRM Infos

Produktinformationen zu „My Bread: The Revolutionary No-Work, No-Knead Method (ePub)“

Jim Lahey's "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.

When he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind. Here, thanks to Jim Lahey, New York's premier baker, is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques.

The secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magicno kneading necessary. The process couldn't be more simple, or the results more inspiring. HerefinallyJim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

Autoren-Porträt von Jim Lahey

Jim Lahey's innovative no-knead bread recipe ignited a worldwide home-baking revolution when it was first published in the New York Times in 2006. The owner of the Sullivan Street Bakery and the author of My Pizza and The Sullivan Street Bakery Cookbook, Lahey has won two James Beard Awards, including the inaugural Outstanding Baker Award. He lives in New York City.

eBook Hilfe

Informationen und Hilfe zu eBooks hier klicken!

Bibliographische Angaben

Autor: Jim Lahey
2020, 224 Seiten, Englisch
Verlag: W. W. Norton & Company
ISBN-10: 0393541835
ISBN-13: 9780393541830
Erscheinungsdatum: 22.05.2020

Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.

eBook Informationen

Dateiformat: ePub
Größe: 66 MB
Mit Kopierschutz

Sprache:

Englisch

Kopierschutz

Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.

Kommentar zu "My Bread: The Revolutionary No-Work, No-Knead Method"

Schreiben Sie einen Kommentar zu "My Bread: The Revolutionary No-Work, No-Knead Method".