The Bread Book Paperback – 1 Apr 1999
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"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.
Top customer reviews
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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