16 of 16 people found the following review helpful
Good bread book, but.......,
This review is from: Bernard Clayton's New Complete Book of Breads (Hardcover)
This is indeed a very good bread book. I have many bread books and this one has some really good recipes which I am still working through. However, speaking as a UK purchaser the book is badly let down by it's adherence to the US based 'cups' system which can be innacurate as well as impractical. How do you easily measure a half cup of solid fat for instance? In this day and age metric equivalents should have been given - it would make the book far more attractive to buyers outside of the UK. The other issue is the amount of active dried yeast specified in recipes. Unless US 'packages' of yeast (another confusion) are radically different from UK ones, the yeast amounts specified in the recipes are huge and will result in yeasty tasting bread if they are followed using the UK standard 7 gram packets.
Like another reviwer, I also found the recipe directions confusing - it would have been better to separate out the food processor instructions using a different typeface. Food processors are rarely used for breadmaking in the UK anyway and no mention of breadmaking machines was made at all that I could find - far more common I would have thought.
Summing up then - overall a good book, but let down badly in some areas for non US readers. Please Mr. Clayton make your book more acceptable to those of us who do not live in the US. My real rating would be 3.5 stars