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Bernard Clayton's New Complete Book of Breads Hardcover – Dec 2003


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Hardcover, Dec 2003
£76.71 £6.48

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Product details

  • Hardcover: 685 pages
  • Publisher: James Bennett Pty Ltd; Revised edition (Dec 2003)
  • Language: English
  • ISBN-10: 0743234723
  • ISBN-13: 978-0743234726
  • Product Dimensions: 24.3 x 18.9 x 5.2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 2,209,303 in Books (See Top 100 in Books)

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Product Description

Synopsis

A thirtieth anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, in a volume that also includes chapters on croissants, flatbreads, brioches, and crackers. 30,000 first printing.

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First Sentence
"A LOAF of bread can be made in two ways, by hand or in a machine." Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

16 of 16 people found the following review helpful By nikonos on 5 Aug 2002
Format: Hardcover
This is indeed a very good bread book. I have many bread books and this one has some really good recipes which I am still working through. However, speaking as a UK purchaser the book is badly let down by it's adherence to the US based 'cups' system which can be innacurate as well as impractical. How do you easily measure a half cup of solid fat for instance? In this day and age metric equivalents should have been given - it would make the book far more attractive to buyers outside of the UK. The other issue is the amount of active dried yeast specified in recipes. Unless US 'packages' of yeast (another confusion) are radically different from UK ones, the yeast amounts specified in the recipes are huge and will result in yeasty tasting bread if they are followed using the UK standard 7 gram packets.
Like another reviwer, I also found the recipe directions confusing - it would have been better to separate out the food processor instructions using a different typeface. Food processors are rarely used for breadmaking in the UK anyway and no mention of breadmaking machines was made at all that I could find - far more common I would have thought.
Summing up then - overall a good book, but let down badly in some areas for non US readers. Please Mr. Clayton make your book more acceptable to those of us who do not live in the US. My real rating would be 3.5 stars
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6 of 6 people found the following review helpful By A Customer on 21 Sep 1998
Format: Paperback
This otherwise wonderful cookbook has been fouled by including two sets of instructions for each recipe: one for food processor users and another for hand kneaders. They are intermingled in a way that makes it very difficult to follow the recipes. The problem could have been avoided by setting the special food processor instructions off in a little box or maybe by using italic type. As it it, I have to go through each recipe before I begin mixing and carefully strike the paragraphs that do not apply in my circumstance. Two books might have been the best bet. It keeps me going back to my old, worn "Beard on Bread".
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1 of 1 people found the following review helpful By A Customer on 16 July 1997
Format: Hardcover
Of all the bread baking books I have (and I have a lot) this is the one I actually *use* the most. I have made more than 30 of the recipes, and they consistently come out very well. The book covers a huge variety of breads, from the so-called quickbreads that can be assembled in a matter of minutes to complicated ones that may take a week or more from preparation to final result. There are classic French breads, wholemeal breads, small breads-chances are, if you want to make it, it's in here.The instructions are very clear, even if there are no illustrations or photographs. After many failed attempts, I was able to make perfect croissants for the first time from this book! Finally, the book if presented with a great sense of humor-you'll love reading the recipe for dog biscuits, even if you don't have a dog!
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1 of 1 people found the following review helpful By janetgh@lineone.net on 26 April 2001
Format: Hardcover
Since buying this book I have been working my way through the recipes and so far have not been disappointed in any of them. I keep changing my favourites - Buttermilk Bread, Turnip Sisters White Loaf-(who wouldn't want to try that) Old Order Amish Bread, Raisin Bread. The recipes are easy to follow. I use my electric mixer to help with the kneading. The ingredients are available in most supermarkets and health food shops. If you like good bread, and also like compliments be sure to buy this book, you will find that you will not use any of the others in your cookbook library.
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By A Customer on 18 May 1996
Format: Paperback
If you think working with yeast is a delicate art passed down
from generation to generation, try the Cuban Bread recipe.
A wonderful bread that can be ready to eat (hot from the
oven) in less than two hours. AND, this one is fat free.
The bad news is that once you've made this one successfully, you'll
be hooked into more and more recipes. There are also small stories
with many of the recipes that help pass the time while the bread is
proofing, and the incredible smell is wafting through your home.
The recipes are easily laid out, with separate directions for
mixing by hand/mixer, or by processor. The only thing I don't
like is the lack of pictures of the finished product. Sigh, I
guess I'll have to use my imagination.
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By A Customer on 16 Jan 1998
Format: Paperback
As a working woman who does not like "regular" breakfast fare, I have a sandwich every morning, preferably with homemade bread. Since purchasing this book I can hardly wait for the week end to make a new selection for the following week's breakfasts! It's truly a bread encyclopedia, and the instructions are so very clear and complete, plus the methodology is reduced to such simplicity that even the novice could succeed. Each recipe includes instruction for making by hand, processor or mixer, thereby avoiding having to refer to any other section of the book for advice. I have a 30-year collection of cook books, but this one never gets back to the bookshelf!
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