21,49 €
Confessions of a French Baker
Confessions of a French Baker
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Confessions of a French Baker
Confessions of a French Baker
El. knyga: 21,49 €
Attention bread lovers In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads"had been elevated to the status of a minor religion." Its name: Chez Auzet. Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this mostglorious of Provencal bakeries, to tell us about breadmaking at its finest. Mayle takes us into the baking room to witness the birth…
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Confessions of a French Baker | knygos.lt

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Attention bread lovers
In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads"had been elevated to the status of a minor religion." Its name: Chez Auzet.
Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this mostglorious of Provencal bakeries, to tell us about breadmaking at its finest.
Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work-slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into "fougasses, batards, "and "boules. "
Auzet then gives us precise, beautifullyillustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, thetricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers.
One of Provence's oldest and most delicious pleasures is nowavailable at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy. "From the Hardcover edition."
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Attention bread lovers
In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads"had been elevated to the status of a minor religion." Its name: Chez Auzet.
Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this mostglorious of Provencal bakeries, to tell us about breadmaking at its finest.
Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work-slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into "fougasses, batards, "and "boules. "
Auzet then gives us precise, beautifullyillustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, thetricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers.
One of Provence's oldest and most delicious pleasures is nowavailable at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy. "From the Hardcover edition."

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