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August 18, 2017
Jarwa Safitri
Téléchargement PDF The nordic baking book, by Magnus Nilsson
Adhérant à la grande pratique va certainement révéler l'excellente pratique aussi. Lorsque vous avez un grand ami qui a le comportement de lecture, il est nécessaire pour vous d'avoir qu'une telle routine. Eh bien, la lecture même est en fait pas votre style, pourquoi ne pas vous essayer dès? Pour vous attirer à aimer la lecture, nous fournirons The Nordic Baking Book, By Magnus Nilsson maintenant. Ici cette publication a tendance à être la publication la plus mentionné que de nombreuses personnes l'examiner.
The nordic baking book, by Magnus Nilsson
Téléchargement PDF The nordic baking book, by Magnus Nilsson
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En offrant l'information, nous vous dévoilons également d'autres collections de livres. Nous nous rendons compte que de nos jours beaucoup de gens comme la lecture tellement. Ainsi, la localisation des milliers de guides ici dans cette publication en ligne est très simple. La recherche et la navigation peut se faire partout où vous êtes. Il est le moyen que vous utiliser la technologie moderne lien Web pour se connecter à ce site. De ce cas, nous sommes vraiment sûr que les exigences de chacun sont couverts dans certaines publications, les certaines publications fondées sur les sujets et les besoins aussi. Comme le The Nordic Baking Book, By Magnus Nilsson qui est actuellement préventive.
Détails sur le produit
Relié: 576 pages
Editeur : Phaidon Press Ltd (25 octobre 2018)
Collection : FOOD COOK
Langue : Anglais
ISBN-10: 0714876844
ISBN-13: 978-0714876849
Dimensions du produit:
19 x 5,1 x 27,9 cm
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Classement des meilleures ventes d'Amazon:
158.353 en Livres (Voir les 100 premiers en Livres)
Based on his Nordic cookbook I was very excited to see that he had also written a thorough descriptive Nordic baking book, although I was a bit worried that he may overlook the differences between Norwegian and Swedish baking despite all their similarities. The book has most of the recipes that you would expect a book of its size to have. While it is natural for a Swedish chef to put more emphasis on Swedish baking (and Sweden is about twice as big as each of Norway, Denmark, and Finland), in some instances it becomes a bit of a problem. For instance with regard to sweet yeasted buns he provides three different basic methods without including the new golden standard in Norwegian home baking which is to add cubed butter to the dough after it has fully formed, a method that is a bit more involved (no problem in a stand mixer, but when doing it by hand the stringy mess of a dough is not easy to handle before it after quite a while starts to magically come together again for the most wonderful sweet yeasted dough), but produce superior buns because it is better to add the fat later in the process. Considering he provides three Swedish methods, why not include this newer (at least for home bakers) better way as well or instead of one of those ways? Moreover in talking about pizza making most of the information about the differences between pizza in Sweden and Norway is spot on. My first pizza in Norway was indeed frozen pizza and my first pizza in a pizza restaurant was in Sweden. However what he fails to mention is that basically all Norwegians in at least the 80s learned to bake pizza at school. Thus the typical Norwegian home made pizza is made in a sheet pan. It is quite doughy and often uses a tomato sauce with ground meat that is quite similar to the one used for spaghetti in Norwegian homes. Norwegians in the US talk longingly about the Norwegian sheet pan home pizza. Even if a recipe was not included this information should have been included. Of course for all I know this kind of pizza may also have been learned in primary school in some or all of the other Nordic countries. Lastly I loved how he talked about the Norwegian fluffly pancakes called svele that they used to serve on the ferries of the west coast of Norway. He was right to mention how it did not taste right for him to change out the margarine with butter. However, the problem with just saying margarine is that margarine in the US tend to taste worse than in Norway where it is so often used for pan frying. I have found that butter or oil is usually better to use in the US where we may have been raised using margarine in Norway due to the generally bad taste of US margarine.
In this book Magnus Nilsson gives us thoroughly researched recipes and an interesting narrative about Scandinavian baking. There are many recipes in it that I want to try.
Magnus is my favorite chef. I have The Nordic Cookbook, and have made many things from it, mik mostly baked goods. When I saw this book was coming out, I had to have it. If you enjoy baking you need this book.
This was a requested gift for my chef son in law and he was very impressed. I also had the opportunity to read some of it and the regional.physiological and emotional influence on the food preparation was so interesting! Highly recomend!
my second mother already made the cornmeal cookies from the book. they were wonderful
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