2006, ISBN: 0007203748

[EAN: 9780007203741], Gebraucht, sehr guter Zustand, [PU: HarperCollins Publishers, United Kingdom, London], ANDREW WHITLEY BREAD MATTERS THE STATE OF MODERN AND A DEFINITIVE GUIDE TO BAK… mais…

[EAN: 9780007203741], Gebraucht, sehr guter Zustand, [PU: HarperCollins Publishers, United Kingdom, London], ANDREW WHITLEY BREAD MATTERS THE STATE OF MODERN AND A DEFINITIVE GUIDE TO BAKING YOUR OWN, Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance - to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food - the staff of life - in droves. 'Bread Matters' offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what's really going on, demystifying the science, sharing a practical baker's craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.<

2006, ISBN: 0007203748

[EAN: 9780007203741], Gebraucht, guter Zustand, [PU: HarperCollins Publishers, United Kingdom, London], ANDREW WHITLEY BREAD MATTERS THE STATE OF MODERN AND A DEFINITIVE GUIDE TO BAKING Y… mais…

[EAN: 9780007203741], Gebraucht, guter Zustand, [PU: HarperCollins Publishers, United Kingdom, London], ANDREW WHITLEY BREAD MATTERS THE STATE OF MODERN AND A DEFINITIVE GUIDE TO BAKING YOUR OWN, Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance - to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food - the staff of life - in droves. 'Bread Matters' offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what's really going on, demystifying the science, sharing a practical baker's craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.<

ISBN: 9780007203741

Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritiou… mais…

Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance - to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food - the staff of life - in droves. `Bread Matters' offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what's really going on, demystifying the science, sharing a practical baker's craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten.; Food & Drink, Fourth Estate<

2006, ISBN: 9780007203741

Edição encadernada

Published by Fourth Estate, 77-85 Fulham Palace Road, London First Edition 2006. London 2006., 2006. First edition hard back binding in publisher's original illustrated white paper c… mais…

Published by Fourth Estate, 77-85 Fulham Palace Road, London First Edition 2006. London 2006., 2006. First edition hard back binding in publisher's original illustrated white paper covered boards, photographic end papers. 8vo. 9'' x 7½''. Contains 370 printed pages of text with colour and monochrome illustrations and photographs throughout, orange silk bookmark. A few surface marks and in near Fine condition, no dust wrapper. SIGNED to the title page 'To Jill, Good Baking, Andrew Whitley, 9th September 2007'. Member of the P.B.F.A. ISBN 0007203748, Published by Fourth Estate, 77-85 Fulham Palace Road, London First Edition 2006. London 2006., 2006<