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‘What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring.’Bee Wilson, Sunday Telegraph and New Statesman
‘This will be the most important book on baking since the publication of Elizabeth David’s “English Bread and Yeast Cookery”.’ Rose Prince
'Makes for interesting reading, and Whitley makes the information accessible by using easy-to-follow tables where appropriate…Throughout the book Whitley has dotted interesting historical footnotes to recipes and practical tips to recover from baking disasters. The book is comprehensive in its span of recipes and its examination of the baking process.' Caterer and Hotelkeeper
'A superb and necessary new book.' Bee Wilson, The Sunday Telegraph
'Every bit as feisty as the title implies…a good sense book that includes recipes for sour-dough and gluten-free baking.' The Independent
Andrew Whitley is a leading authority on organic baking and food issues. After studying Russian at Sussex and Moscow, he joined the BBC Russian Service, where he made programmes about the emerging 'environmental crisis'. He left London in 1976 to grow his own food on an organic smallholding in Cumbria, and went on to found The Village Bakery, which has won a string of awards, culminating in the Organic Trophy. Andrew has been an occasional contributor to the Radio 4 Food Programme and has written on bread and related matters for specialist journals. He is chair of the Soil Association's Processing Standards Committee and a trustee of Voluntary Action Cumbria, the local Rural Community Council in Cumbria.
Excellent it inspired me to bake all my own bread. I'm still learning with a growing understanding of the process. Recommended.Published 10 days ago by Jacs
bought this as a christmas present for my dad who at 90 hand makes all his own bread. he is very taken with it, likes the recipes and photos and finds the text interesting and... Read morePublished 1 month ago by annie
Absolutely the best book about bread and it's making money can buy.Published 2 months ago by Principality Bookworm
Great overview on how the industry sees how to make bread. One of the most fundamental part of our food chain... Read morePublished 6 months ago by Jan Van Sweevelt
I really love this book as it has really opened my eyes to all aspects of bread making. Found some sourdough recipes tricky to make but this is really my doing (and the... Read morePublished 7 months ago by Sarah Hallett
I read about this book in a goody magazine and it is as good as described. Highly recommended. Very informative.Published 9 months ago by Jack Degnan
This book is especially good for the info on bread rather than the recipes themselves. For those who love bread, this is a must have!Published 9 months ago by Aftiti
I looked at this book for the gluten free section at the back. Every recipe I have tried has been an utter failure.Published 12 months ago by Chloe