5 of 5 people found the following review helpful
A book to suit beginner and advanced baker alike,
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This review is from: The Handmade Loaf: Contemporary Recipes for the Home Baker (Paperback)
Although I have seen articles written by Dan Lepard, this is the first book authored by him that I added to my collection. I have some that almost tell you how to open a bag of flour and others that assume that you are baking commercially. This does neither but treats the subject seriously, but sufficiently simply but also comprehensively and with evidence of a widely varied personal experience.
As Lepard is British-based, the book is one that can be used universally and does not depend on equipment you are unlikely to possess or is not accessible. It also explains a system widely used commercially, bakers' percentages, in a brief but clear manner - more so than any other book I have seen in which it is mentioned.
The range of recipes included is wide but it is not just a recipe book. It is part history, part geography, part baking and a great deal more, and includes recipes too. Not too many as to make a selection impossible nor too few so as to feel that the recipes are included simply to allow it to be included in the Cookery section of a bookshop.
His writing style is attractive and quite readable and there are plenty of photographs, not only of the finished loaf but of dough preparation, some of the bakers mentioned within the text, and others.
Not over-expensive, if you are interested in or just thinking about making bread at home, it is a serious contender.