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Bread (Hardcover)

by Eric Treuille (Author), Ursula Ferrigno (Author)
4.6 out of 5 stars See all reviews (21 customer reviews)

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Product details

  • Hardcover: 168 pages
  • Publisher: DK Publishing Ltd (Sep 1998)
  • Language English
  • ISBN-10: 0789435136
  • ISBN-13: 978-0789435132
  • Product Dimensions: 28.8 x 23.5 x 1.9 cm
  • Average Customer Review: 4.6 out of 5 stars See all reviews (21 customer reviews)
  • Amazon.co.uk Sales Rank: 1,464,989 in Books (See Bestsellers in Books)

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Customer Reviews

21 Reviews
5 star:
 (17)
4 star:    (0)
3 star:
 (4)
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Average Customer Review
4.6 out of 5 stars (21 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
31 of 31 people found the following review helpful:
5.0 out of 5 stars Complete and detailed, with a marvelous recipe selection, 30 Jan 2002
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.

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10 of 10 people found the following review helpful:
5.0 out of 5 stars Yum, yum, 4 Nov 2002
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.
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6 of 6 people found the following review helpful:
5.0 out of 5 stars excellent bread book, 1 Feb 2006
This review is from: Bread (Hardcover)
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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Most Recent Customer Reviews

3.0 out of 5 stars Interesting, but limited for darker breads
This book contains quite a few inspiring recipes. There is an emphasis on French and Italian breads (although croissants are omitted), but also breads from other countries such as... Read more
Published 2 months ago by xxxx

5.0 out of 5 stars Really good Home Made Bread Recipes
Baking Bread by hand or machine by Eric Treuille

It's great to find a book with both types of recipes. Read more
Published 2 months ago by Moana

3.0 out of 5 stars bread baking by hand or bread machine
A book of fancy bread recipes. The cover is more exciting than the contents and I think I chose unwisely as a complete beginner. Read more
Published 3 months ago by Margaret Jb Grieve

5.0 out of 5 stars This is no half-baked book
I bought this book for my son, because he had the school library copy out for weeks. It is a really comprehensive guide to baking sweet and plain breads, buns, brioches and more,... Read more
Published 4 months ago by A. Smith

5.0 out of 5 stars BREAD MAKING
THIS IS A WELL ILLUSTRATED BOOK WITH A GOOD VARIETY OF BREAD RECIPES WHICH ARE EASY TO FOLLOW.
Published 5 months ago by Keith Mason

5.0 out of 5 stars More Types of Bread You Can Shake A Rolling Pin At!!!!!
I love baking and have stacks of books but I have never bought a bread making book as most recipe books seem to cover it in some form or another. Read more
Published 11 months ago by Emma Thomsen

5.0 out of 5 stars Absolutely Fabulous!
This book is the BEST for bread making - you only have to be a bread eater and a bread lover to enjoy it. Read more
Published 21 months ago by Mrs. A. Curtis

5.0 out of 5 stars Great book
This book pretty much covers everything you would want to know - breads from all over Europe, starters, sourdoughs and ingredients. Read more
Published on 15 Nov 2006 by A reader

3.0 out of 5 stars inspirational (but no good for sourdough)
I very much like the style of Eric's books (e.g. canapes and barbeque) - great visuals, clear layout, imaginative recipes - and this is no exception. Read more
Published on 18 Jul 2005

3.0 out of 5 stars Definitely in the Dorling Kindersley style
I first read this book in the small hours while rolling around with stomach ache on the bathroom floor of a hotel near Tarbet. Despite that I enjoyed this book's approach. Read more
Published on 5 May 2003 by John Ireland

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