An updated edition of an IACP Award-winning classic introduces traditional techniques for preparing artisanal doughs while incorporating new ingredient and equipment sections, four-color photography and instructions for using the natural yeast method.
An updated edition of an IACP Award-winning classic introduces traditional techniques for preparing artisanal doughs while incorporating new ingredient and equipment sections, four-color photography and instructions for using the natural yeast method.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
17 Ingredients • The Basic Four • Additional Ingredients for Bread • Additional Ingredients for Pastry and Cookies
42 Equipment • The Basic Three • Other Essentials • Optional but Definitely Nice to Have • Additional Equipment for Pizza • Additional Equipment for Pastry
51 Techniques • Techniques for Baking Bread • Techniques for Baking Tarts, Cakes, and Cookies
67 PANI 69 Pani Regionali e Rustici REGIONAL AND RUSTIC BREADS 70 Classic Tastes of Italy 103 Tastes of the Countryside
127 Pani Moderni MODERN BREADS 128 Vegetable and Herb Breads 146 Breads of Various Grains
159 Gli Avanzi USING LEFTOVER BREADS 160 Savory Dishes 174 Bread-Based Desserts
177 Pani Festivi CELEBRATION BREADS 179 Fruit and Nut Breads 191 Lightly Sweetened Breads 199 Sweet and Holiday Breads
223 Panini e Grissini ROLLS AND BREADSTICKS 223 Panini 238 Panini Dolci 243 Grissini
249 Pizze e Focacce PIZZAS AND FOCACCIAS 254 Pizza 269 Focaccia
317 Crostate TARTS 319 Basic Tart Doughs 324 Basic Pastry Creams 327 Fruit and Jam Tarts 339 Nut Tarts 343 Chocolate Tarts
345 Torte CAKES 347 Ricotta Cheesecakes and Creamy Rice Tarts 354 Spice Cakes and Fruitcakes 361 Sponge Cakes
369 Biscotti COOKIES 371 Nut Paste Cookies 380 Butter Cookies 389 Biscotti 393 Cookies of Various Grains 397 Sweet Pastry Dough Cookies 399 Chocolate Nut Cookies
401 Appendix: Source Guide to Ingredients and Equipment
17 Ingredients • The Basic Four • Additional Ingredients for Bread • Additional Ingredients for Pastry and Cookies
42 Equipment • The Basic Three • Other Essentials • Optional but Definitely Nice to Have • Additional Equipment for Pizza • Additional Equipment for Pastry
51 Techniques • Techniques for Baking Bread • Techniques for Baking Tarts, Cakes, and Cookies
67 PANI 69 Pani Regionali e Rustici REGIONAL AND RUSTIC BREADS 70 Classic Tastes of Italy 103 Tastes of the Countryside
127 Pani Moderni MODERN BREADS 128 Vegetable and Herb Breads 146 Breads of Various Grains
159 Gli Avanzi USING LEFTOVER BREADS 160 Savory Dishes 174 Bread-Based Desserts
177 Pani Festivi CELEBRATION BREADS 179 Fruit and Nut Breads 191 Lightly Sweetened Breads 199 Sweet and Holiday Breads
223 Panini e Grissini ROLLS AND BREADSTICKS 223 Panini 238 Panini Dolci 243 Grissini
249 Pizze e Focacce PIZZAS AND FOCACCIAS 254 Pizza 269 Focaccia
317 Crostate TARTS 319 Basic Tart Doughs 324 Basic Pastry Creams 327 Fruit and Jam Tarts 339 Nut Tarts 343 Chocolate Tarts
345 Torte CAKES 347 Ricotta Cheesecakes and Creamy Rice Tarts 354 Spice Cakes and Fruitcakes 361 Sponge Cakes
369 Biscotti COOKIES 371 Nut Paste Cookies 380 Butter Cookies 389 Biscotti 393 Cookies of Various Grains 397 Sweet Pastry Dough Cookies 399 Chocolate Nut Cookies
401 Appendix: Source Guide to Ingredients and Equipment
405 Index
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