| Author: | Saee Koranne Khandekar | ISBN: | 9789350099070 |
| Publisher: | Hachette India | Publication: | April 30, 2016 |
| Imprint: | Hachette India | Language: | English |
| Author: | Saee Koranne Khandekar |
| ISBN: | 9789350099070 |
| Publisher: | Hachette India |
| Publication: | April 30, 2016 |
| Imprint: | Hachette India |
| Language: | English |
OVER 40 RECIPES, INCLUDING INDIAN BREADS! There?s something undeniably pleasurable about tearing into a soft, hot naan or biting into the light puffiness of a freshly baked brioche, but have you ever thought how wonderful it might be to make them yourself? In Crumbs! Saee Koranne-Khandekar recounts her journey of becoming a bread-maker (initial blunders notwithstanding), and hand-holds the average yeast-fearing, dough-despairing home cook through the deliciously satisfying experience of literally putting bread on their tables. Bite into this book for ? the complete lowdown on the behaviour of yeast, varieties of Indian flours and their gluten strengths; ? thorough guidance on techniques ? from kneading and shaping to proofing and baking; ? step-by-step recipes for making a variety of breads and accompaniments; ? fascinating stories about the history of bread and some of the oldest, most popular bakeries across the country. Illustrated with stunning photographs, this sumptuous book is a delightful introduction to the art of making bread.
OVER 40 RECIPES, INCLUDING INDIAN BREADS! There?s something undeniably pleasurable about tearing into a soft, hot naan or biting into the light puffiness of a freshly baked brioche, but have you ever thought how wonderful it might be to make them yourself? In Crumbs! Saee Koranne-Khandekar recounts her journey of becoming a bread-maker (initial blunders notwithstanding), and hand-holds the average yeast-fearing, dough-despairing home cook through the deliciously satisfying experience of literally putting bread on their tables. Bite into this book for ? the complete lowdown on the behaviour of yeast, varieties of Indian flours and their gluten strengths; ? thorough guidance on techniques ? from kneading and shaping to proofing and baking; ? step-by-step recipes for making a variety of breads and accompaniments; ? fascinating stories about the history of bread and some of the oldest, most popular bakeries across the country. Illustrated with stunning photographs, this sumptuous book is a delightful introduction to the art of making bread.
