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BAKE WITH JACK – Bread Every Day: All the best breads and simple, step-by-step recipes to use up every crumb Copertina rigida – 5 maggio 2022
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Make your own bread and don't waste a slice.
I'm Jack, professional-chef-turned-breadmaker on a mission to give everyone the knowledge they need to make their own amazing bread at home.
Most breads - including the fancy ones - don't need loads of the hard work. I've figured this out and want to share my tips and tricks with you. Master 30 breads, including classic sandwich loaves, bloomers, rolls, rye, ciabatta, focaccia, fruit breads and sweet buns, pitta and bagels, sourdough and pizza dough.
Try my meal ideas to use up every last crumb - from epic sandwiches and the best things on toast to hearty meals like easy spaghetti meatballs that use up stale bread, salads and soups with the crunchiest croutons, and doughnut offcuts served with gloriously gooey chocolate and marshmallow dip!
There are recipes here everyone will love.
- Editore : Ebury Press (5 maggio 2022)
- Lingua : Inglese
- Copertina rigida : 288 pagine
- ISBN-10 : 1529109701
- ISBN-13 : 978-1529109702
- Peso articolo : 350 g
- Dimensioni : 19.5 x 2.7 x 25.1 cm
- Posizione nella classifica Bestseller di Amazon: n. 228 in Torte, dolci da forno e gelati
- Recensioni dei clienti:
Le recensioni migliori da altri paesi
For example, in the book, his basic everyday bread includes olive oil, whereas on YouTube he uses the Holy Quarternity (like Trinity but 4?) ingredients of Flour, Water, Yeast and salt. I also love his YT bread ingredient proportions of how much water to different flours, eg white or brown to use and gluten content etc. No mention of gluten in the book.........
In the YouTube channels his basic bread uses 500g flour but the basic loaf recipe in the uses 1kg of flour and, to be honest, when learning to make bread I think it is better to use 500g for 2 reasons: Firstly if your bread goes pear-shaped you have only used 500g of flour and secondly it is easier to learn to knead with 500g imo.
I'm also not a fan of having imperial measurements in brackets. Again, for his followers on YT all recipes are in logical metric. ( btw I am not saying this as a metric only youngster - I am from the imperial schooling age- group). If the imperial HAVE to be included, I think they cold have been laid out in a less cluttered way.
I'm sure there are lots more book in Jack and would love another, that includes all the theory from YT channel and lots of traditional regional UK yeasted baking such as tea cakes and Bara brith etc.
Again, I would like to say, this has some very tempting recipes and good addition to cookery book library but personally I was very surprised at the content as I was expecting a complete book of bread making
His videos are not there to show him off like so many others, he genuinely wants to pass on his knowledge and experience. He’s a real teacher.
Lastly his passion and joy in making bread is just contagious.
I usually like to diversify sources when I learn, for this unique occasion, I will break the rule and say, keep Jack and discard anything/anyone else.
Every page is packed with great recipes that I can't wait to get stuck in to.
Having followed Jack's YouTube channel and tastes many great recipes already to say I'm excited for more is an understatement.
It's really nice to see it's not all about bread with plenty of additional extras !
I recommended Jack's recipes to everyone as they are simple to understand but you still get the why so you can understand, learn and develop.
Great work Jack!
Highly recommended, he’ll be having you make great loaves/rolls and more in no time! Thank you Jack!
Things that have caught my eye:
White chocolate ice-cream, doughnut croutons and compote
Balsamic aubergine, puy lentil & roasted garlic salad
Onion bhaji & mango naan wrap
Blueberry, orange & honey plait
Hot Cross Bun 'pancake' stack
This is not like other bread books!
I haven't cooked from the book yet but regularly make Jack's overnight loaf and everyday loaf so am sure everything will be well when trying out the recipes.