The New Zealand Bread Book by Mary Browne and Helen Leach and Nancy Tichborne
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0908877927
- ISBN 13 9780908877928
- Published Aug 20 1996
- Format Paperback
- Page Count 112
- Language English
- Edition Revised edition
- Countries New Zealand
- Publisher Random House NZ
- Imprint Godwit
Publishers Text
New Zealand has a long tradition of home breadmaking, and in the 1990s this has been stimulated by an increasing awareness of the exciting range of ethnic and speciality breads that can be made at home using local ingredients. Originally published in 1981, this revised edition gives recipes for a wide variety of breads, such as bagels, French sticks, sourdough loaves, buns, pitta, pizza dough, foccacia, Maori bread (rewena paraoa) and brioche. It describes the ingredients (with advice in purchasing and storage), equipment (including automatic breadmakers) and general methods, so that beginners and experienced cooks can understand and master the processes.Other cookbooks by this author
- Cook's Garden
- The Cook's Herb Garden
- The Cook's Herb Garden Revisited: A New Zealand Guide to Growing and Using Culinary Herbs
- The Cook's Salad Garden
- The Cook's Salad Garden Revisited: A New Zealand Guide to Growing and Preparing Salads
- From Kai to Kiwi Kitchen: New Zealand's Culinary Traditions and Cookbooks
- The New Zealand Bread Book
- The Pavlova Story: A Slice of New Zealand's Culinary History
- The Twelve Cakes of Christmas: An Evolutionary History, with Recipes
