Richard Hart Bread
Intuitive Sourdough Baking
Seiten
2024
Hardie Grant Books (Verlag)
978-1-76145-160-7 (ISBN)
Hardie Grant Books (Verlag)
978-1-76145-160-7 (ISBN)
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A guide to the craft of baking bread, featuring more than 60 recipes from the former head baker at San Francisco's Tartine and the founder of Copenhagen's Hart Bageri.
Richard Hart Bread is a comprehensive guide to the craft of baking bread, featuring 60 recipes filled with all the expertise and experience of the founder of Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine.
Richard Hart Bread is THE guide to the intuitive art of baking bread. Including bread making techniques, creating a starter, and breads that use a range of grains from rich rye and wheat loaves to barley, polenta loaves. As well you can explore flatbreads, focaccias and ciabatta and bakery favourites like bagels, English muffins and burger buns.
By learning how to see, taste, touch and adapt, readers can find their own way to making truly wonderful bread – from blistering sourdoughs to delicious beer loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both.
Richard Hart Bread is a comprehensive guide to the craft of baking bread, featuring 60 recipes filled with all the expertise and experience of the founder of Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine.
Richard Hart Bread is THE guide to the intuitive art of baking bread. Including bread making techniques, creating a starter, and breads that use a range of grains from rich rye and wheat loaves to barley, polenta loaves. As well you can explore flatbreads, focaccias and ciabatta and bakery favourites like bagels, English muffins and burger buns.
By learning how to see, taste, touch and adapt, readers can find their own way to making truly wonderful bread – from blistering sourdoughs to delicious beer loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both.
Richard Hart is the founder of Hart Bageri, with multiple locations in Copenhagen, partnered with Rene Redzepi of Noma. Previously, he was the head baker at the legendary Tartine in San Francisco. Originally from London, England, he currently lives in Mexico City where he is opening his newest project – Green Rhino.
| Erscheint lt. Verlag | 3.12.2024 |
|---|---|
| Zusatzinfo | Full-colour Photography |
| Verlagsort | South Yarra |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 1270 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Backen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| ISBN-10 | 1-76145-160-X / 176145160X |
| ISBN-13 | 978-1-76145-160-7 / 9781761451607 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
29,90 €
