Modernist Bread at Home German Edition
Imported Edition - Ships in 18-21 Days
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Imported Edition - Ships in 18-21 Days
Free Shipping in India on orders above Rs. 500
Modernist Bread at Home ist ein unverzichtbares Buch für alle, die leidenschaftlich gern eigenes Brot backen.
Modernist Bread at Home ist ein unverzichtbares Buch für alle, die leidenschaftlich gern eigenes Brot backen. Es wurde vom selben Team entwickelt, das auch das preisgekrönte Werk Modernist Bread herausgebracht hat, und ist das Ergebnis von mehr als vier Jahren unabhängiger Forschung über die Grundlagen, Methoden und Wissenschaft des Brotbackens. Jetzt wurde all dieses Wissen in einem 420-seitigen Einzelband zusammengefasst, der für Hobbybäcker gedacht ist. Man findet darin neue Verfahren, die das Brotbacken vereinfachen, sowie köstliche Rezepte, zeitsparende Tipps und innovative Techniken, die nicht nur gro artige Ergebnisse liefern, sondern Hobbybäckern auch ein neues Ma an Selbstvertrauen beim Backen vermitteln.
Modernist Bread at Home ermöglicht es auch Einsteigern, vorzügliches Brot zu backen - mit praktischen Techniken, Geräten und Rezepten, die zu Hause bestens funktionieren. Dank des überarbeiteten, benutzerfreundlichen Rezeptformats, mehr als 60 Schritt-für-Schritt-Anleitungen und über 1100 Fotos wird die Kunst des Brotbackens für jedermann erlernbar.
Modernist Bread at Home enthält über 160 gründlich getestete Rezepte aus der gesamten Welt des Brots, mit denen man rustikale Sauerteigbrote, traditionelles französisches Wei brot, luftig-leichte Sandwichbrote, opulente Brioche, kernige Roggenbrote sowie Challa, Focaccia, Bagels, Bao und vieles mehr zubereiten kann.
Zu den Highlights zählen unsere innovativen Rezepte für Zweite-Chance-Sauerteigbrot, No-Knead Brioche, 100 A-Roggenbrot und glutenfreie Bagels.
Migoya, Francisco: -
Francisco Migoya ist Co-Autor von Modernist Bread (2017), Modernist Pizza (2021) und Modernist Bread at Home (Frühjahr 2024). Als Chefkoch leitet er das Kochteam von Modernist Cuisine und ist neben dem Gründer Nathan Myhrvold für Forschung und Entwicklung zuständig. Migoya ist ein innovativer Konditor und Autor von drei eigenen Büchern.
Myhrvold, Nathan: -
Nathan Myhrvold ist der Gründer von Modernist Cuisine und Hauptautor der Modernist-Cuisine- Bücher. Die Reihe umfasst fünf Bücher zu den Themen Brot, Pizza und modernistische Kochtechniken sowie zwei Bildbände, die Myhrvolds beeindruckenden Fotografien gewidmet sind. Als Koch, Fotograf, Wissenschaftler und Autor überschreitet er immer wieder die Grenzen der Kochkunst.
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