34 of 37 people found the following review helpful
This review is from: Bread: River Cottage Handbook No. 3 (Hardcover)
I started making my own bread about six months ago, inspired by the delicious rolls produced by a friend at a dinner party. Like most novice bakers, I struggled to produce bread of the standard that I wanted - misshapen loaves, inconsistent texture, yeasty taste. Then this book was recommended to me. It begins with a clear but immensely detailed step-by-step explanation of the basic technique, illustrated with some very useful photographs. It explains not just what to do but why you need to do it and what you should achieve with each step. Then there is a series of recipes for specific baked products, including a chapter on sourdough and some recipes for more ambitious items, like croissants. The muffin recipe is a real winner and I am itching to have a go at the pizza dough. My bread has improved beyond all recognition and I was ridiculously proud of the baguettes I produced last weekend. Only two problems - 1. The binding is very stiff so it is difficult to keep the book open while baking, without damaging the spine. 2. Good home-made bread is addictive - before you know it, you will find supermarket bread inedible. A really great book for beginners and for seasoned bakers.
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Initial post: 19 Oct 2010 22:16:54 BDT
Russell Grimshaw says:
Re: the stiff binding: I've had the same problem with some other cook books until my better half bought me a perspex stand to hold the book open. Simple but works perfectly. I think she got it from Lakeland.
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