English Bread and Yeast Cookery (Cookery Library): Amazon.co.uk: Elizabeth David: 9780140467918: Books

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Product Description

In this 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.

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5.0 out of 5 stars (15 customer reviews)

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54 of 58 people found the following review helpful:

5.0 out of 5 stars Baking demystified: how it happens, and how to do it., 27 Jan 2002

By A Customer

This review is from: English Bread and Yeast Cookery (Cookery Library) (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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19 of 22 people found the following review helpful:

5.0 out of 5 stars Bread is the stuff of life, 7 Jun 2003

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Stephen Bentley (SHEPPERTON, Middx United Kingdom) - See all my reviews

This review is from: English Bread and Yeast Cookery (Cookery Library) (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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2 of 2 people found the following review helpful:

5.0 out of 5 stars Super Book, 16 Jan 2010

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D. A. Morse (Kent, England) - See all my reviews
(REAL NAME)

This review is from: English Bread and Yeast Cookery (Cookery Library) (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.

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Most Recent Customer Reviews

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