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English Bread and Yeast Cookery (Cookery Library) Paperback – 26 Apr 2001

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Product details

  • Paperback: 624 pages
  • Publisher: Penguin; New Ed edition (26 April 2001)
  • Language: English
  • ISBN-10: 0140299742
  • ISBN-13: 978-0140299748
  • Product Dimensions: 12.9 x 4.3 x 19.8 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Bestsellers Rank: 340,489 in Books (See Top 100 in Books)

Product Description

About the Author

Elizabeth David was the best food writer of her time, and even today is considered to be without peer. ENGLISH BREAD AND YEAST COOKERY was first published by Viking in 1977. Elizabeth David died in 1992.

Customer Reviews

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57 of 61 people found the following review helpful By A Customer on 27 Jan. 2002
Format: Paperback
The original celebrity chef, Elizabeth David caused no less than a revolution in the Fifties with her 1951 release, French Country Cooking. It's her we have to thank for the end of an era best characterised by boiled gammon and potatoes!
English Bread and Yeast Cookery is no less a benchmark in cookery writing, taking the reader right back to first principals with full information on the workings of yeast, a history of baking, and a slightly disturbing account of commercial bread-baking in the Seventies (the book was first published in 1977, towards the end of a dark era in bought bread, as anyone who was there will remember!).
With its absorbing historical and background content, this 592-page book is a cover-to-cover read - especially for accomplished home bakers.
It gives full 'features and benefits' accounts of different grain, flours and yeast forms, a wonderful range of recipes and techniques (including crumpets, muffins, potato and rice breads), an explanation of loaf types (very useful in the baker's!), plus full information on additives such as sugar, malt, salt and so on.
Essential reading for anyone who's serious about their baking - and equally essential if the whole subject is a mystery. At the end of this book, you will be a guaranteed solid gold expert!
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5 of 5 people found the following review helpful By D. A. Morse on 16 Jan. 2010
Format: Paperback Verified Purchase
This a super book, if you want to make good tasty bread, this is the book for you. It is quite thick and there are no fancy pictures, just loads of tips and down to earth information. Eg: How to double up a recipe to batch bake - you don't need to double the amount of yeast you use. How to work out the amount fresh or dried yeast to use, etc. I had just bought another book about bread making, but found it useless. I tried 4 recipes in it and all were a disaster. I then read the reviews here and thought I would give Elizabeth David a try. I am so glad I did, I haven't had a failure yet. In fact I have just got a Rye Loaf from my oven and it looks scrummy. Oh! bye the way, this is not a book about making bread in Bread Machines, just lovely bread by hand.
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1 of 1 people found the following review helpful By A Customer of AMAZON-UK! on 11 April 2006
Format: Paperback
'In this universally acclaimed book Elizabeth David deals with all aspects of flour milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.'

'Here is a real book, written with authority and enthusiasm - a collection of history, investigation, comment, recipes - Jane Grigson in the Observer.'

Dedicated to Jill Norman, an accomplished cookery writer in her own right, this is an exceptionally good price for this ED tome of 592 pages, split over two parts:

* Part I - History & Background
* Part II - Recipes

Written with typical ED flair, which is so popular with her readers and full of meticulously researched information, interspersed with the usual charming black and white illustrations.

Part I

Chapters:
Milling, Bread Flours and Meals, Yeast, Salt, Liquid and Fats used in Bread-making, Eggs, Dried Fruit, Sugar, Spices and Flavourings used in Yeast Cakes and Breads, Malt Extracts, Bread Ovens, The Bread Factories, Shapes and Names of English Loaves, Moulds and Tins for bread and Yeast Cakes, Storage of Meal and Flour, Weights of Loaves and the Assize of Bread, Weights, Measures and Temperatures, Weighing and Measuring Equipment and The Cost of Baking Your Own Bread.
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21 of 24 people found the following review helpful By Stephen Bentley on 7 Jun. 2003
Format: Paperback
Simply the best book ever written about the making of bread, scones, chelsea buns, croissants; you name it it's in this book. Not forgetting the history of bread making from exodus onwards, the iniquities of sliced bread and the dubious practices of flour millers and bread manufacturers in the UK & elsewhere. You will also find out how to make basic brown, white, wholemeal, malted, anything you like loaves. Using fresh or dried yeast. Dear god you even get told how to make your own yeast and keep it. You want to make bread - buy this book, you will never knead another. Why else do you think it's always on the verge of selling out.
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17 of 20 people found the following review helpful By Mildred Mittens on 27 May 2007
Format: Paperback Verified Purchase
If you bake bread, or intend doing so, this book is definately worth buying. No, it isn't full of pretty pictures . . . what it is packed with though is everything you will ever need to know about bread. It is a history book, a recipe book, an advice book . . . and more. After reading the book and following the advice given I have made the best bread I have ever produced, in a simple and straightforward way. It is useful to know what WON'T work for the home baker too. If you have an oven, a baking tray and a bowl, you can make fantastic bread - and you will never want to eat that soft, doughy stuff supermarkets call bread ever again!
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1 of 1 people found the following review helpful By Methuselah on 10 Nov. 2011
Format: Paperback Verified Purchase
A wonderful encyclopaedic survey of bread and yeast baking. Loads of fascinating historical descriptions, good practical recipes, information about different grains and recipes. Black and white illustrations by now a little dated, but still interesting.

A magical book, and I can't recommend Elizabeth David's work too highly. One tiny warning; the book is very long, and will be constantly read and referred to. The paperback edition is thus almost certain to begin disintegrating after a while - my very old one has many loose and missing pages, so I finally felt obliged to buy a hardback version.
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