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The Bread Book Hardcover – Aug 1994


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Hardcover, Aug 1994
£3.18

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Product details

  • Hardcover
  • Publisher: Sedgewood Pr (Aug 1994)
  • Language: English
  • ISBN-10: 0696025647
  • ISBN-13: 978-0696025648
  • Product Dimensions: 1.9 x 22.9 x 29.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 3,740,638 in Books (See Top 100 in Books)

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Product Description

Review

"This handsome volume is a full-color collection of the world's most delectable breads. This is a big beautiful book that all bakers--novices as well as experienced pastry chefs--will want to have on their shelves. The Bread Book is perfect for anyone who loves to bake homemade bread or wants to learn how."--"Venice Gulf Coast Living" --This text refers to an out of print or unavailable edition of this title.

From the Back Cover

Around the world, for thousands of years, freshly baked breads have provided wholesome sustenance for the body and symbolic warmth for the soul. The Bread Book is a gorgeous compendium of the world's most delicious, best-loved breads, complete with step-by-step directions for baking them. These extraordinary, authentic recipes are personally recommended and used by four-star chefs and local cooking masters in countries and cultures spanning the continents. More than 130 recipes are provided, ranging from the traditional Native American fry bread to the contemporary ciabatta loaves of Italy. Included are recipes for hearty basic breads, robust savory breads, mouthwatering and timesaving quick breads, distinctive sourdough and rye breads, cakelike fruit and nut breads, sumptuous enriched doughs, and ethnic fried doughs-as well as exceptional recipes for coffee cakes, pastries, and more. Every recipe is accompanied by thorough step-by-step directions-all beautifully illustrated with full-color how-to photographs. Complete with personal anecdotes, helpful tips, and information on ingredients, The Bread Book is an essential guide to perfecting the fine art of baking world-class gourmet breads. (8 1/2 x 11, 192 pages, color photos, recipes) Linda Collister started her career as a sous-chef working for Queen Elizabeth, the Queen Mother. She has studied at the Cordon Bleu Cookery School in London, as well as La Varenne in Paris.
--This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

30 of 30 people found the following review helpful By A Customer on 10 Oct 2000
Format: Paperback
This was recommended to me by a friend who's a great cook, who told me it was the only one worth having. Don't know a lot about the competition (I'm a bit of a novice) but this book is fantastic. Really easy-to-follow recipes that seem to work perfectly first time and a wide range of breads from simple white through to baguettes, naan bread, crumpets and bagels. Brilliant.
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12 of 12 people found the following review helpful By "zarahmaria" on 29 July 2001
Format: Hardcover
Big info on flour types, the chemistry of breadmaking - and of course loads and loads of recipes!! Always a bread that will fit in with your schedule, whether it be the quick Herb Rolls for a soup or French Sourdough Loaf that takes 3-4 days to start! The book that really got me started on baking all my bread myself!!
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7 of 7 people found the following review helpful By "jon_wood14" on 1 Aug 2005
Format: Paperback
This the best book for someone looking to start baking, or are finding their bread machine limiting. It is full of excellent recipes, with lots of tips, and advice on different techniques. This is the book that took me from 'white' and 'wholemeal' to ciabatta, baguettes, sourdough and pumpernickel. Of all the books I have in my collection this and Joe Ortiz's The Village Baker are the ones that I keep coming back to.
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5 of 5 people found the following review helpful By R. Taylor on 7 Sep 2009
Format: Hardcover
Bought this excellent book from American used book store for my daughter,who lives in Luxembourg. I own the UK edition and highly recommend it, my next trip to Luxembourg was spent entering all the recipe quantities in either grams or ounces because the American Edition had been published in 'cups'!
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2 of 2 people found the following review helpful By Bluebell TOP 500 REVIEWER on 26 Oct 2008
Format: Paperback
There are quite a number of bread baking books around that cut corners and make out that its a simple business. This book is not one of them. It takes the subject seriously and introduces one to some complex recipes that involve much time and effort, but the results are worth it. For example, the Michel Roux recipes for brioche, croissant and kouglouf are difficult but the end results, after practice, are excellent.
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