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Lue lisääProspect Books
Building a Wood-Fired Oven for Bread and Pizza
14,11 €20,29 €-30%
(30pv alin hinta: 14,40 €)
Tuotteen myy ja toimittaa
Saatavuus
SaatavillaToimituskulu
Lasketaan kassalla
Palautus
Maksullinen palautus, 14 päivää
Palautusehdot
Maksu
30 päivää ilmaista maksuaikaa kaikkiin ostoksiin
Tuotekuvaus
Prospect Books' best seller is this handy instruction manual for the ultra-keen breadmaker and DIY enthusiast, showing how to build a substantial bread oven in the yard or garden.
Prospect Books' best seller is this handy instruction manual for the ultra-keen breadmaker and DIY enthusiast, showing how to build a substantial bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles as an essay on English break baking in previous centuries, with special reference to the hardware, equipment and working methods entailed. There is plenty here to interest the reader who is not necessarily going to embark on the building project. The book was first published in 1997 and has had an annual printing since then. There are other books on the subject, but few give as much historical context. The history of bread is something that is almost entirely ignored in current literature, greatly to its disadvantage. This 13th edition boasts a new, compact format (roughly 7.5" x 5.5") and full-color plans. The book closes with a couple of recipes. It was never meant as a cookbook; there are plenty of alternatives, including the author's Baking Bread at Home (Phoenix). But the enthusiasm for good bread, and for baking it yourself, is still growing and is well served here.
Prospect Books’ best seller is this handy instruction manual for the breadmaker and DIY enthusiast showing how to build a bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles up as an essay on English bread baking in previous centuries, with special reference to the hardware, equipment and working methods. The book was first published in 1997 and has had an annual printing since then. It sells at much in America as it does in Britain, although British sales have definitely increased in the last few years. There are other books on the subject, but few give as much historical context. The history of bread is something which is almost entirely ignored in current literature, greatly to its disadvantage.
Prospect Books' best seller is this handy instruction manual for the ultra-keen breadmaker and DIY enthusiast, showing how to build a substantial bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles as an essay on English break baking in previous centuries, with special reference to the hardware, equipment and working methods entailed. There is plenty here to interest the reader who is not necessarily going to embark on the building project. The book was first published in 1997 and has had an annual printing since then. There are other books on the subject, but few give as much historical context. The history of bread is something that is almost entirely ignored in current literature, greatly to its disadvantage. This 13th edition boasts a new, compact format (roughly 7.5" x 5.5") and full-color plans. The book closes with a couple of recipes. It was never meant as a cookbook; there are plenty of alternatives, including the author's Baking Bread at Home (Phoenix). But the enthusiasm for good bread, and for baking it yourself, is still growing and is well served here.
Prospect Books’ best seller is this handy instruction manual for the breadmaker and DIY enthusiast showing how to build a bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles up as an essay on English bread baking in previous centuries, with special reference to the hardware, equipment and working methods. The book was first published in 1997 and has had an annual printing since then. It sells at much in America as it does in Britain, although British sales have definitely increased in the last few years. There are other books on the subject, but few give as much historical context. The history of bread is something which is almost entirely ignored in current literature, greatly to its disadvantage.
Tekniset tiedot
Yleistä
Tuotekoodi
14669618
Kategoria
Keittokirjat
Pakkausten määrä
1 kpl
Pakkauksen koko ja paino (1)
0,3 x 0,3 x 0,1 m, 0,2 kg
Kustantamo
Prospect Books
Kirjan kieli
Englanti
Kannen tyyppi
Pehmeä
Muoto
Perinteinen kirja
Tyyppi
Jauhoruokia
Kirja
Ei
Tekijä
Tom Jaine
Sivujen määrä
136
Julkaisuvuosi
2011
GTIN
9781903018804
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