Modernist Bread at Home Italian Edition
Imported Edition - Ships in 18-21 Days
Free Shipping in India on orders above Rs. 500
Imported Edition - Ships in 18-21 Days
Free Shipping in India on orders above Rs. 500
Modernist Bread at Home è un libro di cucina indispensabile per chiunque abbia la passione di fare il pane in casa.
Realizzato dallo stesso team che ha ideato il pluripremiato Modernist Bread, questo nuovo libro è il risultato di oltre quattro anni di ricerca indipendente sui principi, i metodi e la scienza della panificazione. Tutto questo sapere è ora raccolto in un solo volume di 420 pagine facile da usare, pensato per chi ama fare il pane in casa. Qui troverete nuove opzioni per semplificare il processo di panificazione, oltre a deliziose ricette, consigli per risparmiare tempo e tecniche all'avanguardia che non solo vi permetteranno di ottenere ottimi risultati, ma anche di acquisire una rinnovata fiducia nelle vostre abilità.
Modernist Bread at Home rende la panificazione accessibile anche ai meno esperti. I capitoli di questo libro sono incentrati sulle tecniche di lavorazione, le apparecchiature e le ricette più adatte per fare il pane in casa. Con un formato per le ricette rivisto e più facile da seguire, oltre 60 procedimenti passo per passo e più di 1100 foto, questo libro rende alla portata di tutti la preparazione del pane.
Modernist Bread at
Home presenta oltre 160 ricette per fare il pane largamente sperimentate e facili da seguire. Imparerete a preparare il pane rustico di lievito madre, il tradizionale pane magro francese, il leggerissimo pane per sandwich, il pan brioche più soffice che ci sia, e il pane di segale con una consistenza perfetta, oltre a challah, focacce, bagel, bao, e molto, molto altro ancora.
Tra i pezzi forti, le nostre innovative ricette per il pane di lievito madre "second chance", il pane senza impasto, il pane di segale 100 A e i bagel senza glutine.
Migoya, Francisco: -
Francisco Migoya è il coautore di Modernist Bread (2017), Modernist Pizza (2021) e Modernist Bread at Home (primavera 2024). In qualità di head chef, guida il team culinario di Modernist Cuisine e dirige la ricerca e lo sviluppo insieme al fondatore Nathan Myhrvold. Pasticciere innovativo, Migoya è autore di tre volumi.
Myhrvold, Nathan: -
Nathan Myhrvold è il fondatore di Modernist Cuisine e l'autore principale dei libri di Modernist Cuisine. La raccolta include cinque libri di cucinacon approfondimenti sul pane, la pizza e le tecniche di cucina modernista, oltre a due coffee table books dedicati alle splendide fotografie di Myhrvold. Myhrvold si spinge abitualmente oltre i confini della scienza culinaria in qualità di chef, fotografo, scienziato e scrittore.
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