Customer Review

2 of 2 people found the following review helpful
5.0 out of 5 stars Hasta La Revolucion!, 4 April 2012
This review is from: Bread Revolution (Hardcover)
I bake bread on a regular basis and have several books on the subject but this new offering from Duncan Glendinning and Patrick Ryan is one of the best.

Written as much for the first timer as the regular, and with nice introductory paragraphs explaining the breads and the boys own experiences with them, the book lays out the tools needed - nothing too complex or expensive and then leads to your first loaf. They get more technical as the book progresses and involve both sweet and savoury breads.

Helpful pages and diagrams explain the different dshapes of bread and how to achieve them, glazes, addtions - many foraged and finally how to use any leftovers - but given the quality of the breads there probably won't be any.

Though I have baked often the first loaf I made from the book was my best ever, it rose well, had a lovely hollow ring when cooked and a crisp crust with a soft crumb.

Whether you are about to bake for the first time or an old hand the sheer passion for real bread shines through the book and it will, as the title suggests, lead a Bread Revolution.
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