This is an illustrated working manual that shows the reader how to make not only delicious traditional breads, but savoury, enriched and fruit doughs from all over the world. The author explains the basic techniques and offers advice on which flours and raising agents to use to achieve the best results, from simple oil-based flat breads to enriched doughs. Each chapter introduces a new technique, illustrated step-by-step, so that the reader can see at a glance what the bread should look like.
- ISBN10 0696025647
- ISBN13 9780696025648
- Publish Date 1 July 1994 (first published 28 October 1993)
- Publish Status Unknown
- Publish Country US
- Imprint Meredith Corporation
- Format Hardcover
- Language English