World Breads

Overview

This book brings the skill of the traditional bread makers of the world within reach of everyone, and you will find that baking your own bread is unexpectedly easy. Paul Gayler has collected delicious recipes for a wide selection of traditional breads from Europe, Asia, North Africa and North America – some familiar like Ciabatta, Classic Baguette and Naan, and some less so, such as Broa from Portugal, and some of Paul’s own invention, such as Asian style Focaccia. Whatever your preference you will find a bread ...

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2011-02-01 Hardcover New NEW copy from a bookstore closeout, very clean, minimal shelf wear, an excellent value! Eligible for FREE Super Saver Shipping! Fast Amazon shipping ... plus a hassle free return policy means your satisfaction is guaranteed! Tracking number provided in your Amazon account with every order. Read more Show Less

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Overview

This book brings the skill of the traditional bread makers of the world within reach of everyone, and you will find that baking your own bread is unexpectedly easy. Paul Gayler has collected delicious recipes for a wide selection of traditional breads from Europe, Asia, North Africa and North America – some familiar like Ciabatta, Classic Baguette and Naan, and some less so, such as Broa from Portugal, and some of Paul’s own invention, such as Asian style Focaccia. Whatever your preference you will find a bread here to suit your meal, and also discover the enormous pleasure in serving your own homemade bread.

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Product Details

  • ISBN-13: 9780785827689
  • Publisher: Book Sales, Incorporated
  • Publication date: 6/15/2011
  • Pages: 64
  • Product dimensions: 7.70 (w) x 8.70 (h) x 0.60 (d)

Meet the Author

Paul Gayler is well known as Executive Chef at London's prestigious hotel, The Lanesborough. He has made many appearances on British TV and now has over 20 cookery books to his name, selling over 500,000 copies worldwide in ten languages.Paul has won The Guild of Food Writers' Cookery Book of the Year, has been nominated for a prestigious Andr? Simon Award and, in 2012, was awarded an MBE as well as the top "Catey" from Caterer and Hotelkeeper -- the equivalent of an Oscar in the hotel business -- for his "outstanding contribution to the hotel industry".Paul also acts as a consultant, advising on product development to a number of food companies. He is the author of Steak (9781903221426) and Burgers (9781906417260), both published by Jacqui Small.
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Table of Contents


Basic ingredients     6
Types of dough making processes     8
Classic breads     10
Herb breads     34
Flatbreads and sticks     46
Acknowledgements     64
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