| The Ballymaloe Bread Book Contributor(s): Allen, Chef (Author) |
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ISBN: 158980032X ISBN-13: 9781589800328 Publisher: Pelican Publishing Company OUR PRICE: $8.96 Product Type: Paperback Published: June 2002 Annotation: Eloquently written and generously photographed, this cookbook offers an excellent introduction to the art of baking. Tim Allen provides easy-to-follow instructions for making the basics--yeast breads, soda breads, scones, and sourdough starters--then expands into a dizzying array of variations. 109 photos, 91 in color. |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Bread - Cooking | Methods - Baking - Cooking | Regional & Ethnic - Irish |
| Dewey: 641.815 |
| Physical Information: 0.47" H x 6.96" W x 9.7" (1.02 lbs) 168 pages |
| Themes: - Cultural Region - Ireland - Ethnic Orientation - Irish |
| Descriptions, Reviews, Etc. |
| Publisher Description: Ireland's Ballymaloe Cookery School is a renowned training ground for excellent chefs and bakers. Now, readers can reap the benefits of world-class tutelage in the art of baking at home with The Ballymaloe Bread Book. School cofounder Chef Allen shares his expertise in all aspects of breadmaking, from yeast breads and rolls to quick breads and scones. Some examples are Spotted Dog (and its variation, Stripy Cat), Focaccia, Hot Cross Buns, Naan, Malted Sourdough, and especially the famous Ballymaloe Brown Yeast Bread. Allen even includes several classic accompaniments, like Raspberry Jam and Isaac 1/2s Roasted Tomato Sauce. More than just a volume of recipes, The Ballymaloe Bread Book demonstrates basic principles and useful techniques, so at-home bakers can experiment and expand their repertoire with confidence. |
Contributor Bio(s): Allen, Chef: - Chef Tim Allen cofounded the Ballymaloe Cooking School in Cork, Ireland. Now retired, he was a teacher and manager of the school where he also received some of his training. He is considered an expert in the area of bread-making. |