- Paperback: 168 pages
- Publisher: Pelican Publishing Co (1 July 2002)
- Language: English
- ISBN-10: 158980032X
- ISBN-13: 978-1589800328
- Product Dimensions: 1.3 x 17.8 x 24.8 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 768,936 in Books (See Top 100 in Books)
Ballymaloe Bread Book Paperback – 1 Jul 2002
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Title: The Ballymaloe Bread Book <>Binding: Paperback <>Author: TimAllen <>Publisher: PelicanPublishingCompany
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Top Customer Reviews
Good book for learning basic baking kills and various breads from around the world
Most Helpful Customer Reviews on Amazon.com (beta)
The one statement made in this book which immediately gave me a favorable impression of the work was his claim that yeast bread making is actually easier than soda bread baking. It may not be simpler and it may not be faster, but soda bread and other `quick breads' with chemical leaveners are simply more tricky and more subject to environmental conditions than yeast breads. One can easily pound the dickens out of yeast bread dough and it will reward you by an even better result. On the other hand, breads raised with baking soda and buttermilk or baking powder must be brought together very gingerly, very similar to the way one might do a pastry crust. On the other hand, the `quick breads' do deserve their nickname, as they are certainly a lot faster to mix and bake than almost all yeast breads. What you loose with the speed is the great lightness and flavor that comes from yeast fermentation. While I like quickbreads, I get tired of them a lot faster than I do of a good yeast white bread.
But, if you are really fond of quick breads and want to make a splash at your next St. Patrick's day party, this is the book for you. As a bonus, you get an excellent introduction to virtually all different kinds of European breadmaking.
The chapters in this book are:
Soda Bread, An Old Friend including recipes with chocolate, savory seeds, treacle, and potato flour.
Scones, including sultanas, chocolate, orange, walnut, crumpets, popovers, brownies, and balloons.
Basic Yeast Bread, including brown bread, bread sticks, rye bread with caraway seeds and Carta Musica.
Sweet Breads, including croissants, brioche, banana bread, stollen, shortbread, and cinnamon swirl.
Pizza, including focaccia, gluten-free pizza base, calzone, Pizza Margherita, and garlic pizza bread.
Sweet Buns, including doughnuts, biscotti, muffins, and `London Buns'.
Ethnic Breads including black bread, Chinese Wok bread, ciabatta, Pitta (sic) bread, and tortillas
Flavored and Specialty Breads, including stromboli, fig bread, walnut bread, and zucchini bread.
Sourdough (natural yeasts), including bigas, potato starter, malted sourdough, and rye sourdough.
Bread as the Base, including things made from bread such as French Toast and Chicken Casserole.
Essential Extras such as jams, butters, marzipan, tomato sauce, Roux, and Ice Cream.
This is an extraordinary range for such a small book. Needless to say, the author devotes almost all his space to the recipes and none to the kind of background information on flours and leavenings you may find in Rose Levy Beranbaum's books. I was especially happy and surprised to find so many French, Italian, and American specialities. It is the rare cookbook, even one specializing in breads, to include a recipe for the specialty, Carta Musica, or `music paper', a Sardinian flatbread.
There are at least two very important cautions I must give you before you rush out to get this book.
First, there are many ingredients with unfamiliar names, and the substitutions for some of these are not entirely clear. Treacle, for example, is very close to our Black Strap molasses, but I had a little trouble finding good substitutions for kibbled wheat, castor sugar, muscovado sugar, bread soda, cream flour, strong flour (probably bread flour), and coffee essence (probably instant coffee). Neither David Joachim's `The Food Substitutions Bible', Alan Davidson's `The Oxford Companion to Food', nor the venerable `Larousse Gastronomique' could help out on several of these words. The best source for many of these may be Elizabeth David's great `English Bread and Yeast Cookery'.
Second, all flour measurements are by weight in either grams or ounces and pounds. You must either invest in a good kitchen scale or arrive at some good equivalence between cups and pounds. I strongly vote for getting a good, reliable scale. Several other measurements may also be in not the most convenient units. One real puzzle was a measurement in `dessert spoons'. I seem to recall from some other source that this is roughly equivalent to a teaspoon.
While I strongly caution you away from this book if you are not serious about bread baking, I still recommend it highly to anyone who is especially interested in a broad sampling of good, traditional Irish recipes for bread which appear in the first two chapters. Therefore, while I really love this book, I must give it only four stars as a warning to the casual baker.