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Product Description
Time Out, 17th October 2004
Make sure Father Christmas tucks this one in your tucker bag".
--This text refers to an out of print or unavailable edition of this title.
Review
"As fresh and as mouth-watering as a loaf straight from the oven... the author's own step-by-step photographs are genuinely educational." Jenni Muir, The Independent Review "(Lepard's) supreme skill is his empathy with people who bake, from grandmothers using ancient ovens to cutting-edge chefs." Sheila Keating,The Times Magazine "It oozes knowledge, curiosity and love for its subject... I doubt a better book will be written on the subject for a few years to come." Tom Jaine, The Guardian
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Customer Reviews
Most Helpful Customer Reviews
56 of 56 people found the following review helpful
Format:Hardcover
This is really one for serious amateur bakers (in the literal sense of one who loves baking). The essence of the book is sourdough baking - making bread with a wild yeast leaven instead of commercial yeast. Baking this way takes time and a little dedication (though not nearly so difficult as some food-writers would have you believe), but it repays the effort.
As well as the recipes, the book contains accounts of bakers and baking traditions across Europe, as well as photos of actual bread (it looks like it was made by a human being)and real bakers instead of the usual cosmetically perfect food photography. For Dan Lepard making and eating bread is evidently a very personal and human thing. What I'm trying to say is the book has personality.
Above all, the recipes and procedures work, and Dan Lepard makes it simple, like all the best teachers. It transformed my baking.
As well as the recipes, the book contains accounts of bakers and baking traditions across Europe, as well as photos of actual bread (it looks like it was made by a human being)and real bakers instead of the usual cosmetically perfect food photography. For Dan Lepard making and eating bread is evidently a very personal and human thing. What I'm trying to say is the book has personality.
Above all, the recipes and procedures work, and Dan Lepard makes it simple, like all the best teachers. It transformed my baking.
49 of 49 people found the following review helpful
Format:Hardcover
I'd only baked bread a few times, and nothing really tasted that good. A poster on a website said to get The Handmade Loaf and now I can say, after working my way through some challenging recipes, that my bread is really very good. I work, have two small boys, and time isn't something I have much of at all, but now I've got the baking slotted in I just leave the dough in the refrigerator and bake when I get home. I make bread just using my jar of leaven, it rises slowly and ends up with a crisp thick crust and a gentle sourness to the crumb. The book has transformed my baking but it's not quick and easy. It's only about baking really good bread, and that's all I do now, every time I bake. An extraordinary book, beautiful and thoughtful.
82 of 83 people found the following review helpful
Format:Hardcover
First off, the presentation is excellent. The book's author is a keen (ex-professional) photographer and his work definately does justice to his baking.
Little chapters from artisan bakers from around the world can be found inbetween the recipes, making this a good read, as well as an informtive resource.
The book has some fine, wholesome recipes with a strong leaning toward hearty rustic breads. Each recipe is presented in detail with the author often offering explanation far beyond the basics.
I would hesitate in purchacing this book if looking for a quick bread machine fix however. The recipies are very versatile and every attempt is made to show the reader how each can be adapted but if you're looking for a simple list of ingredients and a recipe that reads "put everything into your bread machine and wait" then there are more straightforward (though not more appetizing) bread-books available.
I would suggest that to any keen home baker wanting to push their skills up a notch or anyone who wants to know the difference between Canadian and British wheat this is an invaluable resource. It's also a great coffee table book and a fantastic culinary roadtrip.
In short, buy it... Just wait for a couple of seconds before committing to a purachace if you're looking for convenience.
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Most Recent Customer Reviews
My personal bread bible....
This book changed the way I bake. It was recommended to me by a professional baker and it helped be bake and enjoy sourdough bread. Read more
Published 1 month ago by P. Brennan
It has one recipe which makes the purchase worthwhile
The book is almost value for money as it contains a recipe for possibly the best loaf in the world - the "Simple Milk Loaf". Read more
Published 1 month ago by John W Pennell
good read
I've read this book, I mean REALLY read it! This isn't just a cookery book it's a story of bread and so enlightening and a pleasure to have on my bookshelf. Read more
Published 1 month ago by S. Jarvis
Great baking
This book is written by a master, gives amazing recipes and helps with techniques for making great sour dough bread and loaves. A must for all budding artisan bakers.
Published 1 month ago by Chopper
Like turning back the clock... wonderfully!
I started baking, with some scones, when I was eight and, when I was sent off to school aged 13, the wet baby's blanket that was 'school bread' made me start baking again. Read more
Published 1 month ago by Jayne Crean
Simply Perfect
This is my favourite book. Bread baking is like food for the soul and Dan Lepard is a genius. Taking the time to watch a leaven grow and then baking a loaf full of flavour and... Read more
Published 2 months ago by Aftiti
Great bread book!
I received this book as a birthday present, and it's really interesting, very inspirational.
His pictures are fabulous! and the step-by-step instructions are excellent
His pictures are fabulous! and the step-by-step instructions are excellent
Published 2 months ago by Patsycracker
Interesting
Interesting, but as sourdough differs from person to person, the quantities given in the book might not work well and you'll need to adjust.
Published 3 months ago by Gus
Solid guide to good breads
A must for the hands-on bread maker. Dan covers a range of basic doughs plus a variety of European breads. Read more
Published 4 months ago by John Partington
book
a lovely book. Pity there are not more recipes with packet yeasts. Some of do not have the time to make our own yeast.
Published 4 months ago by lluxor
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