免费下载书籍地址：PDF下载地址
精美图片
面团制作方法Dough书籍详细信息
- ISBN：9789812750501
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2007-12
- 页数：160
- 价格：198.00
- 纸张：胶版纸
- 装帧：精装
- 开本：暂无开本
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
Dough - a simple mixture of little more than flour,yeast and water - is as old as time, yet totally contemporary bursting with new possibilities, flavours and sensations, as shown here by baker and chef Richard Bertinet.Exploding the myth that breadmaking must be a necessarily daunting, complex and time-consuming task fitting uneasily into busy lifestyles, Richard shows how having a quick and easy bread baking in the oven while dinner is cooking is just as natural a part of prepan'ng the meal as opening a bottle of wine.
Five basic doughs are explained simply and form the basis of a family of flavoursome and often unusual breads. For
example, from White Dough you can make the witty Puff Balls, filled with salad and cracked open like eggs, as a starter; Olive, Herb & Pecorino Breadsticks; 'Bread Shots'for parties or Spicy Moroccan Rolls. From Olive Dough you can make Focaccia with rock salt and rosemary, or with pesto, olive and pepperdew - even a Soup Bowl, made from bread! Try Poppy Seed Stars or Apricot & Oat Bread from Brown Dough; Smoked Bacon & Red Onion Bread made with Rye Dough or, from Sweet Dough, the vibrant
Orange & Mint Loaf, which makes the best Bread and Butter Pudding laced with Cointreau ... the choices are endless.
Many of the recipes can be part-baked and frozen, ready to finish off in the oven any time you want to share fresh bread
A professional baker Richard may be, but all the breads are favourites that he bakes at home in an ordinary domestic oven, with his two young children 'helping'.
Explore the infinite possibilities of the world of dough with this elegantly simple collection of achievable recipes, stunningly photographed by Jean Cazals.
作者简介：
Trained as a baker in Brittany and at the Grand Moulin de Paris, Richard Bertinet worked at the Chewton Glen Hotel before, in 1990, he was awarded Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year while head chef at the Silver Plough in Pitton, Salisbury. After a position as Operations Director with the Novelli Group of restaurants Richard set up The Dough Co in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. His baking classes for cookery schools are always sold out and this year sees the launch of his own cookery school, The Bertinet Kitchen, in Bath. He regularly takes part in food festivals demonstrating the techniques of simple
breadmaking that he shares in this, his first book.
书籍目录：
Introduction
Bread tools
Ingredients
Bread talk
The dough
Chapter 1: White Dough
Fougasse
Puff Balls
Bread Shots
Layered Rolls
Lemon Rolls
Sesame & Aniseed Breadstieks
Olive, Herb & Pecorino Sticks
Spicy Moroccan Roils
Baguettes (Variation: Epis)
Gruyere Cheese & Cumin Bread
Pain Facon Beaucaire
Saffron Rolls
Pain de Mie
Summer Pudding
Chapter 2: Olive Dough
Rock Salt & Rosemary Focaccia (Variation: Pesto, Olive & Pepperdew Focaccia)
Tomato, Garlic & Basil Bread
Soup Bowl
Parmesan, Parma Ham & Pine Nut Slices
Flatbread
Pizza
Pancetta & Mixed Olive Bread
Ciabatta
Chapter 3: Brown Dough
Apricot & Oat Bread
Honey & Lavender Loaf
Cardamom & Prune Bread
Seaweed Bread
Sesame Plaits
Brown Rolls
Poppy Seed Stars
Multiseed Bread
Raisin, Hazelnut & Shallot Bread
Pecan & Cranberry Bread
100% Wholemeal Bread
Chapter 4: Rye Dough
Walnut Bread
Olive Bread
Rye, Caraway & Raisin Bread
Smoked Bacon & Red Onion Bread
Somerset Cider Bread
Aniseed & Guinness Bread
Pain de Campagne
Dark Rye Bread
Chapter 5: Sweet Dough
Orange & Mint Loaf
Marmalade Bread & Butter Pudding
Jack's Chocolate Buns
Doughnuts
Apricot & Almond Tart
Bacon Slice
Fruited Tea Loaf
Pain Viennois
Scones
Additional recipes
Suppliers
Index
作者介绍：
Trained as a baker in Brittany and at the Grand Moulin de Paris, Richard Bertinet worked at the Chewton Glen Hotel before, in 1990, he was awarded Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year while head chef at the Silver
出版社信息：
暂无出版社相关信息，正在全力查找中！
书籍摘录：
暂无相关书籍摘录，正在全力查找中！
在线阅读/听书/购买/PDF下载地址：
在线阅读地址：面团制作方法Dough在线阅读
在线听书地址：面团制作方法Dough在线收听
在线购买地址：面团制作方法Dough在线购买
原文赏析：
暂无原文赏析，正在全力查找中！
其它内容：
书摘插图
书籍真实打分
故事情节：8分
人物塑造：7分
主题深度：6分
文字风格：5分
语言运用：7分
文笔流畅：3分
思想传递：4分
知识深度：8分
知识广度：8分
实用性：9分
章节划分：4分
结构布局：4分
新颖与独特：9分
情感共鸣：3分
引人入胜：9分
现实相关：9分
沉浸感：8分
事实准确性：7分
文化贡献：9分
网站评分
书籍多样性：6分
书籍信息完全性：4分
网站更新速度：4分
使用便利性：9分
书籍清晰度：9分
书籍格式兼容性：6分
是否包含广告：9分
加载速度：8分
安全性：3分
稳定性：9分
搜索功能：3分
下载便捷性：7分
下载点评
- 在线转格式(184+)
- 速度快(606+)
- 一般般(135+)
- 无盗版(664+)
- 无缺页(425+)
- 差评(614+)
- 三星好评(118+)
- 字体合适(508+)
- 赚了(253+)
- 无颠倒(654+)
下载评价
网友 宓***莉：不仅速度快，而且内容无盗版痕迹。
网友 訾***雰：下载速度很快，我选择的是epub格式
网友 邱***洋：不错，支持的格式很多
网友 苍***如：什么格式都有的呀。
网友 石***致：挺实用的，给个赞！希望越来越好，一直支持。
网友 谢***灵：推荐，啥格式都有
网友 冉***兮：如果满分一百分，我愿意给你99分，剩下一分怕你骄傲
网友 孔***旋：很好。顶一个希望越来越好，一直支持。
网友 家***丝：好6666666
网友 芮***枫：有点意思的网站，赞一个真心好好好 哈哈
网友 堵***格：OK，还可以
网友 冯***丽：卡的不行啊
网友 方***旋：真的很好，里面很多小说都能搜到，但就是收费的太多了
网友 菱***兰：特好。有好多书
网友 屠***好：还行吧。
网友 敖***菡：是个好网站，很便捷