- Hardcover: 168 pages
- Publisher: Dorling Kindersley Publishers Ltd (24 Sep 1998)
- Language English
- ISBN-10: 075130607X
- ISBN-13: 978-0751306071
- Product Dimensions: 28.2 x 23.4 x 2 cm
- Average Customer Review: 4.4 out of 5 stars See all reviews (38 customer reviews)
- Amazon Bestsellers Rank: 128,898 in Books (See Top 100 in Books)
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Product Description
Product Description
With over 100 recipe ideas from around the world, this book demonstrates the essential bread-making techniques, from kneading to glazing, with step-by-step photographs and informative text. The reader is introduced to the whole range of flours and yeasts, and a variety of flavourings and fillings.
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Most Helpful Customer Reviews
50 of 50 people found the following review helpful:
5.0 out of 5 stars
Complete and detailed, with a marvelous recipe selection,
By A Customer
This review is from: Bread (Hardcover)
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.
12 of 12 people found the following review helpful:
5.0 out of 5 stars
Yum, yum,
This review is from: Bread (Hardcover)
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.
10 of 10 people found the following review helpful:
5.0 out of 5 stars
Absolutely Fabulous!,
By
This review is from: Bread: Baking by hand or bread machine (Hardcover)
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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