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More About the Author
Product Description
Product Description
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.
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.
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Customer Reviews
Most Helpful Customer Reviews
55 of 59 people found the following review helpful
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!
3 of 3 people found the following review helpful
Format:Paperback
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.
20 of 23 people found the following review helpful
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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Most Recent Customer Reviews
Bought on recommendation and supposedly authoratative
Elizabeth David is a much-vaunted name in certain cooking circles. Not especially known as a baker, her reputation encompassed the style generally recognised as 'Cordon Bleu'. Read more
Published 29 days ago by Claptonian
Disappointed
After having read all the reviews I decided this was the Bread book to buy.
I am so disappointed though. Read more
I am so disappointed though. Read more
Published 2 months ago by L. Bramley
The Bread-maker's Bible
A wonderful encyclopaedic survey of bread and yeast baking. Loads of fascinating historical descriptions, good practical recipes, information about different grains and recipes. Read more
Published 6 months ago by Methuselah
A question about this book
Hi,
I've read the reviews with interest as I would like to buy this book. However, I want to know if measurements and weights are in metric and temperatures in Celsius... Read more
I've read the reviews with interest as I would like to buy this book. However, I want to know if measurements and weights are in metric and temperatures in Celsius... Read more
Published 23 months ago by Cassandra41
The Staff of Life.
My original copy of this book is being held together with a rubber band as it has been used so often. My recent purchase was for one of my daughters who keeps using mine. Read more
Published 24 months ago by kevimar
Masterful and fascinating
Elizabeth David covers her subject in such detail that you have to pause for breath sometimes; the breadth of historical information is remarkable. Read more
Published on 26 May 2010 by Sue Ritchie
Bread Bible
This book can be used as a reference for all you need to know about Bread-Making, but it is also a most enjoyable read as sheer entertainment. Read more
Published on 8 May 2010 by Kernow
Elizabeth David Does it Again
I am a convert of Elizabeth David recipe books, having had many of them since the sixties. This English Bread and Yeast Cookery has a wealth of history about bread making, special... Read more
Published on 23 Jun 2009 by Jane Lambert
lovely book
Only one fault with this: a book to enjoy and use for the rest of your life does not survive too well if it is a paperback of 624 pages. Read more
Published on 11 Jan 2009 by Silvie
Worth the dough!
If you bake bread, or intend doing so, this book is definately worth buying. No, it isn't full of pretty pictures . . . Read more
Published on 27 May 2007 by Mildred Mittens
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