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The Bread Book Paperback – 1 Apr 1999

4.4 out of 5 stars 14 customer reviews

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Paperback, 1 Apr 1999
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 get baking  get baking


Product details

  • Paperback: 192 pages
  • Publisher: Conran; New edition 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  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 2,615,200 in Books (See Top 100 in Books)

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.


Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

Format: Paperback
This was recommended to me by a friend who's a great cook, who told me it was the only one worth having. Don't know a lot about the competition (I'm a bit of a novice) but this book is fantastic. Really easy-to-follow recipes that seem to work perfectly first time and a wide range of breads from simple white through to baguettes, naan bread, crumpets and bagels. Brilliant.
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Format: Hardcover
Big info on flour types, the chemistry of breadmaking - and of course loads and loads of recipes!! Always a bread that will fit in with your schedule, whether it be the quick Herb Rolls for a soup or French Sourdough Loaf that takes 3-4 days to start! The book that really got me started on baking all my bread myself!!
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Format: Paperback
This the best book for someone looking to start baking, or are finding their bread machine limiting. It is full of excellent recipes, with lots of tips, and advice on different techniques. This is the book that took me from 'white' and 'wholemeal' to ciabatta, baguettes, sourdough and pumpernickel. Of all the books I have in my collection this and Joe Ortiz's The Village Baker are the ones that I keep coming back to.
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Format: Hardcover
Bought this excellent book from American used book store for my daughter,who lives in Luxembourg. I own the UK edition and highly recommend it, my next trip to Luxembourg was spent entering all the recipe quantities in either grams or ounces because the American Edition had been published in 'cups'!
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Format: Paperback Verified Purchase
This book about breadmaking is one of the best around. I have had an old hardback version for about fifteen odd years which has been used to within an inch of its life!
You know when you have a cookery book that's covered in splashes, splodges and scribbles because it's so brilliant? Well this is one of them.
This paperback version was bought for a friend and she's already tried the old British Rail Gingerbread, which is a real stunner.
There's also an authentic New York bagel recipe that I've used many times.
Each recipe comes with a delightful little back story which tells of its origins, the travels of the authors and the bread making enthusiasts that they met.
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Format: Hardcover
This book is an absolute delight, the recipes are superb and easy to follow and it doesn't just cover bread. There are pastries, morning rolls, baps and cheese sticks, got more flour and yeast than the local baker and people keep knocking on the door to get some of the latest batch. Superb.
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Format: Paperback
There are quite a number of bread baking books around that cut corners and make out that its a simple business. This book is not one of them. It takes the subject seriously and introduces one to some complex recipes that involve much time and effort, but the results are worth it. For example, the Michel Roux recipes for brioche, croissant and kouglouf are difficult but the end results, after practice, are excellent.
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