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BREADS OF THE WORLD
An encyclopedia of loaves, with 100 recipes
Christine Ingram and Jennie Shapter
This practical cookbook is both an illustrated guide to the breads of the world and a bread-making manual, with over 100 recipes for delicious home-made loaves of all kinds.
The book opens with a short history of breads and bread-making before describing the different types of grains, flour and extra ingredients that can be used in baking, supported with step-by-step photographs of the entire bread-making process from kneading the dough to baking the loaf.
Following this is an illustrated reference guide to the different types of bread to be found across the globe with information on history, taste and shape.
The recipe section that completes the book includes all the classic breads such as Irish Soda Bread, San Francisco Sourdough and Indian Parathas to less well-known recipes such as Portuguese Corn Bread and Syrian Onion Bread.
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Christine Ingram has been a food writer for many years, contributing articles to many food and specialist magazines. Her books include The Cook’s Encyclopedia of Vegetables and The Five-a-Day Cookbook. Jennie Shapter is an experienced food writer and home economist and has written and styled over 30 cookbooks, including The Ultimate Bread Machine Cookbook; Cooking in a Halogen Oven and The New Comp
Riassunto
This practical book is both an illustrated guide to the breads of the world and a bread-making manual, with over 100 recipes for delicious home-made loaves of all kinds.
