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The Bread Book Paperback – 1 Apr 1999

4.4 out of 5 stars 14 customer reviews

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Product details

  • Paperback: 192 pages
  • Publisher: Conran; New Ed edition (1 April 1999)
  • Language: English
  • ISBN-10: 1840910615
  • ISBN-13: 978-1840910612
  • Product Dimensions: 21.7 x 1.2 x 28 cm
  • Average Customer Review: 4.4 out of 5 stars 14 customer reviews
  • Amazon Bestsellers Rank: 1,502,292 in Books (See Top 100 in Books)
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Product description

Review

"This handsome volume is a full-color collection of the world's most delectable breads. This is a big beautiful book that all bakers--novices as well as experienced pastry chefs--will want to have on their shelves. The Bread Book is perfect for anyone who loves to bake homemade bread or wants to learn how."--"Venice Gulf Coast Living " --This text refers to an out of print or unavailable edition of this title.

From the Back Cover

Around the world, for thousands of years, freshly baked breads have provided wholesome sustenance for the body and symbolic warmth for the soul. The Bread Book is a gorgeous compendium of the world's most delicious, best-loved breads, complete with step-by-step directions for baking them. These extraordinary, authentic recipes are personally recommended and used by four-star chefs and local cooking masters in countries and cultures spanning the continents. More than 130 recipes are provided, ranging from the traditional Native American fry bread to the contemporary ciabatta loaves of Italy. Included are recipes for hearty basic breads, robust savory breads, mouthwatering and timesaving quick breads, distinctive sourdough and rye breads, cakelike fruit and nut breads, sumptuous enriched doughs, and ethnic fried doughs-as well as exceptional recipes for coffee cakes, pastries, and more. Every recipe is accompanied by thorough step-by-step directions-all beautifully illustrated with full-color how-to photographs. Complete with personal anecdotes, helpful tips, and information on ingredients, The Bread Book is an essential guide to perfecting the fine art of baking world-class gourmet breads. (8 1/2 x 11, 192 pages, color photos, recipes) Linda Collister started her career as a sous-chef working for Queen Elizabeth, the Queen Mother. She has studied at the Cordon Bleu Cookery School in London, as well as La Varenne in Paris.
--This text refers to an out of print or unavailable edition of this title.


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on 29 July 2001
Format: Hardcover
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on 1 August 2005
Format: Paperback
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TOP 500 REVIEWERon 26 October 2008
Format: Paperback
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on 7 September 2009
Format: Hardcover
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on 10 October 2000
Format: Paperback
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on 20 January 2015
Format: Paperback|Verified Purchase
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on 9 October 2011
Format: Hardcover
0Comment| 2 people found this helpful. Was this review helpful to you?YesNoReport abuse
on 15 November 2006
Format: Paperback|Verified Purchase
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