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Bread: Baking by hand or bread machine [Hardcover]

Eric Treuille , Ursula Ferrigno
4.5 out of 5 stars  See all reviews (55 customer reviews)
RRP: 10.99
Price: 7.69 & FREE Delivery in the UK on orders over 10. Details
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Book Description

1 Feb 2007

Turn your home into a bakery and follow 100 delicious recipes. Bake by hand or use a bread machine and enjoy delicious granary bread, fragrant focaccia, moist pumpkin loaf, Italian Panettone and more.

From mixing and shaping to proving and glazing – each stage of the process is clearly explained. Problem-solving tips and advice on selecting the best ingredients support the techniques.

Accessible to even the beginner it’ll turn you effortlessly into a master baker in your own home.

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Bread: Baking by hand or bread machine + Kitchen Craft Master Class Stainless Steel Dough Cutter
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Product details

  • Hardcover: 168 pages
  • Publisher: Dorling Kindersley (1 Feb 2007)
  • Language: English
  • ISBN-10: 1405319968
  • ISBN-13: 978-1405319966
  • Product Dimensions: 1.8 x 19.8 x 23.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Bestsellers Rank: 174,912 in Books (See Top 100 in Books)

More About the Author

Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapés, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com.

Product Description


"Lavishly illustrated" and "! all you will ever need to know on the subject within the covers of one book." www.thebookplace.co.uk --This text refers to an out of print or unavailable edition of this title.

About the Author

Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapés, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com. Ursula Ferrigno is the founder of National Bread making Day in Britain and she broadcasts regularly on national radio and television. She lives in London.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
57 of 57 people found the following review helpful
By A Customer
The detail in this book is wonderful, providing absolutely everything you'd want to know about baking bread.
Beginning sections break down each ingredient and the role it plays in breadmaking, baking and loaf shaping techniques, and advice on flours, yeasts and fats. It then discusses the different types of bread you can bake, what distiguishes them and how to achieve the best results. The section on how to create your own starters is fabulous!
What I love about this book is that it assumes you are coming to breadmaking as an absolute beginner and as such, leaves no detail unexplained - yet the tone is intelligent and thorough, with no hint of talking down to the reader. I've been baking my own bread for the past 15 years and found so much of the info interesting and enlightening (especially the 'troubleshooting'section explaining typical problems and how to fix them). Breadmaking is an art and a skill - there are as many techniques as there are bakers, and one never stops learning.
But the best part of the book (besides the ample colour photos) are the wonderful, detailed recipes. Included are recipes both basic and extravagant for Italian, French, British, American, Middle Eastern and other world speciality breads; as well as quick breads, holiday breads, and even recipes for leftover bread. There are authentic recipes for ciabatta, pain ordinaire and San Francisco sourdough, as well as bagels, pita, schiacciata, baps, bloomers, lavosh, challah, grissini.....
A perfect book for the beginner, a wonderful resource for the experienced baker.
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15 of 15 people found the following review helpful
5.0 out of 5 stars Yum, yum 4 Nov 2002
This is the first and only bread book I've bought (so far). Everything I've baked from it so far has turned out perfectly and, more importantly, tasted fantastic. The instructions are straight-forward and easy to follow and the recipes are lip-smacking. Don't be put off by the idea that making bread is difficult, it's not, it just requires a bit of patience.
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13 of 13 people found the following review helpful
5.0 out of 5 stars Absolutely Fabulous! 4 Oct 2007
This book is the BEST for bread making - you only have to be a bread eater and a bread lover to enjoy it. Mouthwatering photographs and step by step recipes from around the world enable you to cook up a treat every time!

I have owned this book for a few years now and I have worked through several of the recipes without any failures or problems. Breads you only ever read about are photographed and explained - sour dough bread and corn bread and cinnamon bread from the States, potato bread from Hungary, pitta bread and lavash bread from the East, festive breads from around the world...and all sorts of amazingly inventive techniques like plaiting, toppings, ingredients and troubleshooting. Also some rapid (non-yeast) breads. It has helped me to understand what is going on with the bread dough and what to expect at every stage. Developing a feel for the process helps eliminate those really frustrating mistakes...

Buy this one and borrow the others from the library. The only problem is not enough time to make them all - and too many folk interested in eating them with you!
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8 of 8 people found the following review helpful
5.0 out of 5 stars excellent bread book 1 Feb 2006
This is a shining example of what I have come to expect from Dorling Kindersley. The pictures tempt you to try the recipes and provide clear support to the written information. The book covers a wide range of breads from the everyday to the more exotic and each recipe is well explained and easy to follow. Unlike most books the layout and photographs make it really easy to follow and understand. As well as recipes there are some really useful sections dealing with getting the dough right and showing the skills needed in checking the stages of proving, kneading etc. It has a troubleshooting section and some wonderful information on glazes and finishes with before and after photographs. I would highly recommend this book to anyone from beginner upwards.
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7 of 7 people found the following review helpful
4.0 out of 5 stars Bake! Bake! Bake! 12 July 2009
Once you try some of the recipes in this book you will defenitely feel that the you have been taking the bread you buy for granted!! You think it's so easy? Guess again!

Just baking a simple baguette can take four hours in rising, knocking back, and proving time!!!
I'm not saying you have to be a rocket scientist, it's more time consuming than difficult. This is something to try during a boring day when you have loads of time. Working with the different textures of flour, water, dough, salt, and other ingredients is quite exciting, plus I personally find working with dough quite relaxing and theraputic. It's also a good way to pass a few hours by creating something homemade, unwinding, and finding something new out about one of the most basic foods ever.

The book is quite educational when it comes to the baking process and the materials used and even gives brief descriptions about bread in various cultures, it also uncovers tiny little tricks that make the bread all that much better. Once you try a recipe twice or thrice you will get it down.

They are simple recipes, however, my first attempt at a baguette ended up in a horrible failure!! The reason being, there are some terms used by the authors which are open to individual interpretation, such as sticky paste, sticky dough, et cetera. My first failure was purely because of this problem, to me a sticky dough was obviously too sticky when compared with what the authors had in mind!

The book holds a wide array of recipes from Middle Eastern to European breads! A fantastick range really! I've already tried a few and look forward to trying even more!The book goes into great detail on techniques, necesary items, the differences in the many types of flour, and much more.
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Most Recent Customer Reviews
5.0 out of 5 stars Perfect for beginners
Attended a beginners breadmaking course at Blackfriars in Newcastle, and saw this book when I was there. Read more
Published 3 months ago by PC
5.0 out of 5 stars A good book for a novice bread-maker and, given the variety of...
I was bought this book as a present and am delighted with it. The introduction sets the scene very well: the two authors come from France and Italy where, as they put it, 'a meal... Read more
Published 7 months ago by Stephen Reid
5.0 out of 5 stars Bread
I would recommend this book to beginners and those who want to know more. I learnt so much about making good bread, including little practical details. Read more
Published 8 months ago by Amazon Customer
3.0 out of 5 stars Good book
Im am just starting out with bread baking. I got a bread maker but wanted to make it by hand too. This is a good enough book.
Published 14 months ago by Mrs B
5.0 out of 5 stars One of my best books
I have returned to making bread after many years absence. This book is the only one I use now as it has great images and a superb collection of things to make.
Published 14 months ago by C. S. Angus
5.0 out of 5 stars Best bread book, ever.
This is the 'bread bible' to us - we've had a copy for years and bought this one for a friend who has recently gotten into baking bread. Read more
Published 15 months ago by M. Chatterley
5.0 out of 5 stars One of the best
I give this book 5 stars because it is one of the most comprehensive bread making books I've come across. Read more
Published 15 months ago by muusick
5.0 out of 5 stars A Comprehensive guide to baking bread
An excellent book with photographs of what your efforts might look like. A good beginner's guide and I'm just a beginner.
Published 16 months ago by OldmaninDorset
4.0 out of 5 stars Good bread.
This book is a good adjunct to others in my collection. It has a large range of easily assimilated recipes, which is expanding my knowledge of the baker's craft. A worthwhile buy.
Published 17 months ago by Grizzly
5.0 out of 5 stars My favourite bread book
I love this book so much. I've bought several books about making bread which are all good, but in my opinion this is the best one. Read more
Published 17 months ago by scarlett w.
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