• RRP: £14.99
  • You Save: £1.51 (10%)
FREE Delivery in the UK.
Only 7 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
English Bread and Yeast C... has been added to your Basket
+ £2.80 UK delivery
Used: Good | Details
Sold by musicMagpie
Condition: Used: Good
Comment: Buy with confidence from a huge UK seller, all items despatched next day directly from the UK. All items are quality guaranteed.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

English Bread and Yeast Cookery Hardcover – 30 Sep 2010

4.8 out of 5 stars 29 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
£13.48
£6.99 £3.23
Note: This item is eligible for click and collect. Details
Pick up your parcel at a time and place that suits you.
  • Choose from over 13,000 locations across the UK
  • Prime members get unlimited deliveries at no additional cost
How to order to an Amazon Pickup Location?
  1. Find your preferred location and add it to your address book
  2. Dispatch to this address when you check out
Learn more
£13.48 FREE Delivery in the UK. Only 7 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover

Special Offers and Product Promotions


Frequently Bought Together

  • English Bread and Yeast Cookery
  • +
  • An Omelette and a Glass of Wine
  • +
  • Elizabeth David Classics: "Mediterranean Food", "French Country Cooking" and "Summer Cooking"
Total price: £41.84
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



 get baking  get baking


Product details

  • Hardcover: 624 pages
  • Publisher: Grub Street; 2 edition (30 Sept. 2010)
  • Language: English
  • ISBN-10: 1906502870
  • ISBN-13: 978-1906502874
  • Product Dimensions: 13.7 x 4.5 x 20.4 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Bestsellers Rank: 76,696 in Books (See Top 100 in Books)

Product Description

Review

'What David is really out to do is to explore the role of bread in English life over the past few centuries. Hence her recipe-section, too, proves to be a magnificent historical anthology filled with lore from every source imaginable - Robert May, Hannah Glasse, Eliza Acton, forgotten Women's Institute compilations, professional baking manuals, letters from readers...She goes as far afield as pizza, croissants, and a quiche involving Roquefort or other blue cheese. But her focus remains British breads, from Irish soda-bread (still called "a cake of bread" on its home turf) to crumpets...Generous quotations from memoirists, novelists, travelers, and knowledgeable acquaintances are interspersed among the old and modern recipes - without seeming in the least like window-dressing. ' --Kirkus Review

The best book ever written on the subject. --The Week

A delight to read ... a must for keen bakers and also those who enjoy reading about food and its history. Still regarded as the best book about baking bread ever written. --The Oxford Times

A delight to read ... a must for keen bakers and also those who enjoy reading about food and its history. --The Oxford Times

About the Author

Elizabeth David (1913-1992) travelled widely during the Second World War throughout Europe, the Middle East and India. She returned to England in 1946 to write the classic Mediterranean Food, followed by five other books that all became bestsellers. Also a prolific journalist, she was made a Fellow of the Royal Society of Literature in 1982, and a Commander of the British Empire in 1986.


Customer Reviews

4.8 out of 5 stars
5 star
24
4 star
5
3 star
0
2 star
0
1 star
0
See all 29 customer reviews
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
Very nicely produced reprint of this classic. A good read even if you never intend to bake bread but be prepared to be persuaded. Only complaint is that this edition doesn't include the originals photo plates although the text does refer to them.
3 Comments 14 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By Ghost TOP 1000 REVIEWER on 6 Jan. 2016
Format: Hardcover Verified Purchase
ED's wonderful books are so very well written and the recipes are carefully worded and work well. The research done and the historical bits are so great to read. I have all her books as all my cooking is from scratch. Just great to read at any time. It puts all these celebrity cookery books in the shade. Timeless.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
My title says it all, really. A friend bought me a copy years and years ago which is now falling apart, though this was not a replacement, but as a gift for another bread-maker enthusiast. It's simply the best, up there with Eliza Acton, but with good tried and tested recipes.
Comment 10 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
A simply great read. It provides a tremendous authoritive account charting the history of flour milling from its earliest beginnings through to the present day. Definitely more than just a collection of recipes. Superbly written too, peppered with anecdotal detail.
Comment 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
This is a great book to read just to get the history of bread making. The stories and recipes behind old techniques and reasons for baking certain types of bread provide a rich context for modern day bread-making. Making your own bread becomes that much more enjoyable. A lovely book.
Comment 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
Believe it or not there was bread before Paul Hollywood, and if proof were needed this book is it. Elizabeth David awoke the palate of post-war Britain to the joys of Mediterranean cookery, and it is for her books on this subject that she is probably best known. But for me English Bread and Yeast Cookery outshines anything else that she wrote. Yes, it is a recipe book, but it is also the story of bread in England and is as much a social history as it is a cookery book. This is my second copy, the first having fallen apart through years of use.
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By Peasant TOP 500 REVIEWER on 18 Oct. 2010
Format: Hardcover
The title undersells this book, which covers far more than yeast cookery, in a wider field than just England. Hartley aims to cover the entire subject of yeast cooking, and despite being written before the current enthusiasm for mediterranean food, this book pretty much succeeds. If you want to understand the processes involved in cooking with yeast, this is your "best buy".

Although the book looks heavy, the text is beautifully written and this is an ideal starting point for the beginner. Yeast is a living organism, and after reading this book you will understand how to work with it and achieve the results you want. For example, there is no recipe for ciabatta, but I was able to make it from first principles after a little thought.

Having said that, there is a treasure trove of recipes in here, including some for yeast-free breads raised with baking powder. Pikelets and crumpets, "Sally Lunn", traditional British sweet yeast cakes and regional forms of bread are covered in depth and, despite the title, there is useful stuff on french and other continental breads, and yeast cakes like brioche too. There is so much here you probably won't need any other book on the subject. Elizabeth David's beautiful line drawings are an added joy.
Comment 9 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
A must read for every baker from novice to expert. Great to pick up and read every now and then. Gives a great insight into all aspects of bread making. Great recipes too.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews



Feedback