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Making Bread at Home [Paperback]

Tom Jaine
3.6 out of 5 stars  See all reviews (8 customer reviews)
RRP: 3.72
Price: 3.05 & FREE Delivery in the UK on orders over 10. Details
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Book Description

12 July 2001
Modern bread--the bland, packaged type from the supermarket--just doesn't measure up to the substantial, tasty, and healthy originals developed by generations of bakers everywhere. The owner of the famous Carved Angel restaurant serves up his firsthand knowledge of making the perfect loaf--and proves it's within anyone's grasp. Beginning with information on grains, leavening, mixing, kneading, shaping, and cooking, he then presents 50 easy-to-follow and utterly delicious recipes from around the world. From France, come crusty baguettes and a rustic pain polka, while Italy gives us cakey, tender ciabatta and focaccia. Scotland's specialty is a barley bancock, split into four. Take an unforgettable bite of Indian naan, Portuguese corn bread, Majorcan potato buns, German sourdough rye, sweet Austrian gugelhupf, San Francisco sourdough, New England buttermilk rolls, West Indian roti, and tortillas, bagels, pita, and challah. You'll never buy from a grocery store again!

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Product details

  • Paperback: 120 pages
  • Publisher: W&N (12 July 2001)
  • Language: English
  • ISBN-10: 184188166X
  • ISBN-13: 978-1841881669
  • Product Dimensions: 24 x 23 x 1 cm
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 3,338,102 in Books (See Top 100 in Books)
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Product Description

Review

A brilliantly succinct bible for would-be home bakers, illustrated by classic recipes from many countries. (Philippa Davenport FINANCIAL TIMES) --This text refers to an out of print or unavailable edition of this title.

Book Description

An introduction to art of baking bread. Over 50 authentic, easy to follow recipes from around the world. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

3.6 out of 5 stars
3.6 out of 5 stars
This item has not been released yet and is not eligible to be reviewed. Reviews shown are from other formats of this item.
Most Helpful Customer Reviews
17 of 18 people found the following review helpful
Format:Hardcover
I am kind of an impatient fellow and my first attempt from this book was probably the most difficult recipe of the lot - pumpernickel bread. This was a complete DISASTER with the bread taking a lot longer to rise, sticking to the "non-stick" pan and basically was inedible. I stopped making my own bread for nearly a year! Back to the bread maker for me!

However, as my wife had bought me the book, and it is the only bread book I have, I went back to it. I had, in the meantime, benefited from a bread making tutorial from my brother and have now tried five or six different recipes from the book and they produced truely EXCELLENT bread. Very faithful to the type they were supposed to be especially the Focaccia, Vienna Bread and San Francisco Sourdough. These three all worked very well and I have gone back to these recipes time and time again.

For the recipes alone, it would get five stars - well worked recipes and very tasty bread but the failure, for me, was the lack of any standard first time bread recipe for the beginner. The book would be more useful if there was some indication about how technically difficult the recipe was and where the beginner should start.
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20 of 22 people found the following review helpful
By A Customer
Format:Hardcover
A very good cookbook. all the recipes that i have tried so far have been successful and are loved by everyone. simple book but with very good results. Definitely a book to be recommended.
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3 of 3 people found the following review helpful
4.0 out of 5 stars Great book for the budding baker 27 Feb 2010
Format:Hardcover
This book has all kinds of recipes from many parts of the world. It has taken my bread baking to a new level and I still have lots of fun recipes to try!
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4.0 out of 5 stars Good range of breads 24 Oct 2013
Format:Hardcover|Verified Purchase
Easy to follow recipes. most recipes mention fresh yeast but dried works just as well. Made several of the recipes and as a novice bread maker have found them easy to make and they have come out great. Much to my surprise. Working my way through the book.
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