Description |
296 pages : illustrations (some color) ; 28 cm |
Note |
In English, translated from the Danish. |
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Translation of: Meyers bageskole. |
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"Originally published in Danish in 2014 by Lindhardt og Ringof"--Colophon. |
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Includes index. |
Contents |
Baking equipment -- Organic principles -- Grain -- Starters -- Wheat breads -- Whole grain breads -- Rye breads -- Enriched dough -- Other baked goods -- Leftovers -- Useful information -- Useful addresses. |
Summary |
Meyer shares his knowledge of bread and baking. He begins with the simple idea that bread made with lots whole grain and slow fermentation is one of the healthiest things we can eat-- and everyone can learn to make it. Building around four types of dough, he provides recipes that will expand your range with Nordic baking in its many forms. |
Subject |
Bread.
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Cooking, Scandinavian.
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Cooking (Natural foods)
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Meyers Bageri.
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Genre |
Cookbooks.
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Added Title |
Meyers bageskole. English.
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ISBN |
9781784722715 (hardcover) |
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1784722715 (hardcover) |
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