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'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook' Hugh Fearnley-Whittingstall PRAISE FOR THE FIRST RIVER COTTAGE HANDBOOK, MUSHROOMS: 'The best guide to gathering and eating wild mushrooms there has ever been' Independent
Product Description
First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.
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Most Helpful Customer Reviews
143 of 144 people found the following review helpful
Format:Hardcover
What a glorious book. I started to make my own bread a little over 8 months ago and had a reasonable level of success, but was always disappointed by the lost loaves that didn't quite work out. This book put an end to these problems and I can honestly say I've not had a bad loaf since.
The basic bread recipe is explained in great detail with information as to why you're doing each stage, and what is going on with the dough at each stage. This takes the mystery out of your loaf and helps you to understand if anything is going wrong, giving you a chance to correct it before its to late. One you've followed this through a couple of times then the basic recipe is given in a short version, much more like a normal recipe, making it easy to follow.
After the basics have been learnt then the skies the limit. There are plenty of other recipes to have a go at (not to mention the gorgeous focaccia bread) and a rather useful section on what to make with your bread that is a little past its best. There is even a section on how to make your own outdoor bread oven that has got me dreaming of outdoor feasts over the summer.
A simple to follow must have guide without the waffle about the "terrible state of the modern bread industry" that is often present in other books. Buy it now!
The basic bread recipe is explained in great detail with information as to why you're doing each stage, and what is going on with the dough at each stage. This takes the mystery out of your loaf and helps you to understand if anything is going wrong, giving you a chance to correct it before its to late. One you've followed this through a couple of times then the basic recipe is given in a short version, much more like a normal recipe, making it easy to follow.
After the basics have been learnt then the skies the limit. There are plenty of other recipes to have a go at (not to mention the gorgeous focaccia bread) and a rather useful section on what to make with your bread that is a little past its best. There is even a section on how to make your own outdoor bread oven that has got me dreaming of outdoor feasts over the summer.
A simple to follow must have guide without the waffle about the "terrible state of the modern bread industry" that is often present in other books. Buy it now!
54 of 54 people found the following review helpful
Format:Hardcover
This is the best book on bread I have ever come across. My bread making as improved out of sight since reading it. At a first glance this book, like the others I've seen in this series, looks too pretty to be much good. But like all the others in the series it manages to have a huge amount of substance to back up its beauty. The first 50 odd pages go through the process of bread making and the techniques involved step by step and in real detail but without being dull or pedantic. They are worth the price twice over as reading these is what has made such a massive difference to my bread - the rest is a very nice bonus. Thanks for writing such a great book. One of the highlights of what is a very, very good series.
72 of 73 people found the following review helpful
Format:Hardcover
This book is simply brilliant. The 'basic' bread recipe takes 54 pages (yes, 54!) because goes through each stage in detail, explaining why each step is important. This section alone is worth the purchase price because it contains all the basic skills you need. I thought I made pretty good bread already, but since I got this book and read through this section, my bread has got 100 times better.
He covers aspects most others don't such as how to shape the loaves and the basic ratios that almost all bread recipes are based on and has the customary (and well deserved) attack on the Chorleywood process that has all but killed 'real' bread for most people.
Dan's writing conveys his enthusiasm really well and makes you want to get stuck in straight away. He also covers the more specialist breads well (such as bagels, ciabatta) and yeast free breads (like soda bread).
Highly Recommended.
He covers aspects most others don't such as how to shape the loaves and the basic ratios that almost all bread recipes are based on and has the customary (and well deserved) attack on the Chorleywood process that has all but killed 'real' bread for most people.
Dan's writing conveys his enthusiasm really well and makes you want to get stuck in straight away. He also covers the more specialist breads well (such as bagels, ciabatta) and yeast free breads (like soda bread).
Highly Recommended.
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Most Recent Customer Reviews
River Cottage Bread Book
As with all the River Cottage series, this book goes into the background and is full of recipes which are achievable by all.
Published 6 days ago by Mrs. R. J. Griffiths
Loaves with ease
Thank heavens for this book i can now easily pinch a loaf with minimum of fuss and mess. Up in the morning knock out a loaf! and off to work! regular as clockwork. Read more
Published 15 days ago by Ga Molyneux
One of the better bread-baking books
I come at this book after mixed success with many of the obvious competitors. Leith's baking bible is more comprehensive, Reinhart's The Bread Maker's Apprentice is more detailed,... Read more
Published 18 days ago by Jonathan
Wonderful!!
A friend of mine told me about this book and it's brilliant.
It really gets to the basics and explains each point step by step, definitely a good buy and has photos of... Read more
It really gets to the basics and explains each point step by step, definitely a good buy and has photos of... Read more
Published 24 days ago by Bracken
Disappointing Book
This book was very disappointing, nothing to inspire a new bread maker, and far too few different recipes for an experienced bread maker. Read more
Published 27 days ago by Barbara
excellent bread book
This is a great little guide to baking. I've just started baking my own bread. This book is very informative. Read more
Published 1 month ago by Mr
Bread rescue!
This book rescued my desire to make bread. I was learning for a few weeks with different recipes that never turned out *quite* right. Passable, yes, but just right-no. Read more
Published 1 month ago by Andrew
enough on bread
An OK book but not one to rave about. It is small and has many familiar recipes, at least for me, a fairly experienced cook. Read more
Published 1 month ago by J. Hardie
Bread: River Cottage Handbook
I have just baked my first ever bread. As a 50yr old male who has developed a love of cooking and baking, this is a must have. And what a delicious success it was. Read more
Published 1 month ago by HarryJoy
Essential reading
Just about the best explanation of ingredients and techniques with easy to follow recipes for a wide range of breads.
Published 1 month ago by jerryt
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