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Step-by-step photographic sequences and easy-to-follow instructions take the guesswork out of baking bread in a stunning cookbook that features more than one hundred delicious recipes for a variety of international bread specialties, along with guidelines on mixing, kneading, shaping, and baking bread and an illustrated guide to essential ingredients and equipment. Reprint.

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LibraryThing Review

Recensione dell'utente  - wiccked - LibraryThing

definitely a wonderful book about bread. and it's not just a recipe book, it really *is* a book about bread. Leggi recensione completa

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Informazioni sull'autore (2007)

Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith s School of Food and Wine, Divertimenti and La Cucina Caldesi in Ireland. She toured the United States, running classes in all Sur la Table stores, is consultant chef to the popular Caffe Nero restaurant chain and has made many appearances on BBC television. The author of more than 18 cookery books (including A Gourmet Guide to Oil & Vinegar and Flavours of Sicily for Ryland Peters & Small), Ursula has also written for many publications, including "Olive", "BBC Good Food", "The Observer" and "Taste Italia".

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