'All You Knead is Bread,' photographed by Peter Cassidy, aims to inspire you to start baking by explaining the basic techniques, demystifying the process and showing you, with step-by-step photography, how simple it is to make a huge variety of breads. The recipes come from the four corners of the globe, but they all have one thing in common - they are easy to follow and the result is so much better for you than anything you can buy in shops. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and corn bread. Spanning wheat and the myriad other grains used from country to country, this book will teach how to make bread and understand its unique ability to bring people together to celebrate, share and enjoy it.
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About the Author
Jane Mason, a strategy consultant by background, has had a life-long fascination with bread and learned to bake by working with bakers all over the world. In 2010, she started Virtuous Bread to make it fun and easy for people to make, find and learn about good bread. In addition to baking and teaching professionally, Jane works on a voluntary basis with diverse groups including prisoners and school children, using bread as a catalyst for social change. She established Bread Angels in 2011, to teach people how to set up home bakeries, enabling them to work how and when they want, build their local communities, and earn money both baking and teaching others to bake. Jane speaks and writes about bread and its profound role in our lives over time. This is her first book.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
By Carl
Format:Hardcover|Amazon Verified Purchase
I bought All You Knead is Bread to help me expand away from just a simple loaf and uncovered not only some fantastic recipes but a great narrative on what bread is and what it means to people - life and community.
The recipes are easy to follow and most suggest how you can alter it yourself if you want to. If you get stuck on technique there are also videos made by the author on her website.
The narrative is written with a personal touch that has made me smile while reading and the recipes with instruction that almost allows you smell the end product before you have the joy of taking out of the oven yourself and sharing it with your friends and family. 5 stars
The recipes are easy to follow and most suggest how you can alter it yourself if you want to. If you get stuck on technique there are also videos made by the author on her website.
The narrative is written with a personal touch that has made me smile while reading and the recipes with instruction that almost allows you smell the end product before you have the joy of taking out of the oven yourself and sharing it with your friends and family. 5 stars
6 of 6 people found the following review helpful
By Loman
Format:Hardcover|Amazon Verified Purchase
I heard about this book on virtuousbread.com. I ordered it as a present for someone else, but have enjoyed it so much, I am keeping it for myself. In 3 days I have made 3 breads -with no disasters. I am a novice & £200 spent on books by "the famous experts" has left me confused & unsuccessful. But this book is different, this woman is a teacher. Simple step by step instructions - no confusing terms - even step by step photographs. The narrative sucked me in - an interesting world tour of bread - with easy to follow recipes for really interesting breads. The book even feels good - lovely slightly glossy pages that will withstand prod-ing sticky fingers. Fantastic.
3 of 3 people found the following review helpful
By FussFreeFlavours
TOP 1000 REVIEWER
Format:Hardcover
Home baking here in the UK is on the rise. It's probably the Great British Bake Off factor, but baking books are springing up everywhere, and one of the latest is All You Knead is Bread by Jane Mason.
There is such a huge difference between proper bread that's been given time to rise gently and develop its flavour and with a proper crumb and rich texture, and the sort of pap that's found on supermarket shelves, that turns into a little ball of mush as soon as you start chewing, and that you can tell just from picking it up is a loaf without any substance.
When bread really was the staple carbohydrate, I don't think that the general population would have even looked at a loaf of sliced white. The rich range of traditional loaves found in each country beat the modern mass produced, Chorleywood process loaf into a cocked hat (why are things beaten into a cocked hat anyway?), and for a truly satisfying breakfast, there's nothing like a slice of proper toast, with proper marmalade on top.
This book is wide ranging, introducing me to all sorts of different breads from around the world, but by necessity it isn't exhaustive. For example, there isn't a recipe for saffron buns, nor for soul cakes, but there are plenty of recipes for breads that I haven't come across before. I really fancy trying the potato and rosemary bread, Danish rye, pide ekmeghi, maritimers' bread, beer bread, and the Easter bread. As well as the recipes for less common breads, Jane also includes a chapter on introducing the concepts and ingredients for straightforward loaves, including sourdough. I do like the little essays about Jane's travels around the world, and her experiences of the local bread wherever she goes.... Read more ›
There is such a huge difference between proper bread that's been given time to rise gently and develop its flavour and with a proper crumb and rich texture, and the sort of pap that's found on supermarket shelves, that turns into a little ball of mush as soon as you start chewing, and that you can tell just from picking it up is a loaf without any substance.
When bread really was the staple carbohydrate, I don't think that the general population would have even looked at a loaf of sliced white. The rich range of traditional loaves found in each country beat the modern mass produced, Chorleywood process loaf into a cocked hat (why are things beaten into a cocked hat anyway?), and for a truly satisfying breakfast, there's nothing like a slice of proper toast, with proper marmalade on top.
This book is wide ranging, introducing me to all sorts of different breads from around the world, but by necessity it isn't exhaustive. For example, there isn't a recipe for saffron buns, nor for soul cakes, but there are plenty of recipes for breads that I haven't come across before. I really fancy trying the potato and rosemary bread, Danish rye, pide ekmeghi, maritimers' bread, beer bread, and the Easter bread. As well as the recipes for less common breads, Jane also includes a chapter on introducing the concepts and ingredients for straightforward loaves, including sourdough. I do like the little essays about Jane's travels around the world, and her experiences of the local bread wherever she goes.... Read more ›
6 of 7 people found the following review helpful
By KJBennett
Format:Hardcover|Amazon Verified Purchase
Okay so I wasn't a complete novice in making bread having made some basic rolls and loaves at home before. But this book is taking my bread making to a whole new level. Not only am I the coolest cook in the area--who else makes the Colombian Cheese Bread in Lincolnshire?!?--but everything I've made so far is so yummy. Very easy steps for the bread, and excellent stories about the bread in the book from around the world to help you sound knowledgeable. The weekend will see me making baguettes with the online video helping me shape them. Love it! Thank you so much.
1 of 1 people found the following review helpful
By Chiora
Format:Hardcover|Amazon Verified Purchase
This is a really good book for beginners or those with a little more experience. It was recommended to me on a bread making course run by Bread Angels (I think the author, Jane Mason, runs the company that offers the courses). It's well illustrated and written in a friendly, accessible style and what's most important, the recipes work every time. The information about bread at the beginning is also very useful.
3 of 4 people found the following review helpful
By nick blower
Format:Hardcover|Amazon Verified Purchase
This is a great book for both people who are new to bread or more experienced and want to try some more exotic recipes. It strikes a great balance between the basics of getting bread right and professional tips to give you the "wow" factor. The presentation is clear and the guidance is written as if the author is guiding you through the process. I will definitely be buying a few copies for gifts to others.
5 of 7 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Jane Mason's 'All you knead is Bread' is a wonderful book, and an excellent resource for any kitchen bookshelf.
It's informative and interesting, with beautiful prose, excellent photographs, easy-to-follow recipes and interesting anecdotes of travel/bread customs from around the world (who knew that if you dropped bread in Armenia, you had to pick it up and place in a high place (tree etc) to show respect?)
The authors style makes it easy for beginners, as well as intermediate and advanced cooks.
Highly recommended.
It's informative and interesting, with beautiful prose, excellent photographs, easy-to-follow recipes and interesting anecdotes of travel/bread customs from around the world (who knew that if you dropped bread in Armenia, you had to pick it up and place in a high place (tree etc) to show respect?)
The authors style makes it easy for beginners, as well as intermediate and advanced cooks.
Highly recommended.
3 of 5 people found the following review helpful
By Julia Beck
Format:Hardcover|Amazon Verified Purchase
It has just arrived, looks really great. Haven not yet had the chance to bake but will do so at the weekend..where to start?----
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