- 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 (30 customer reviews)
- Amazon Bestsellers Rank: 212,668 in Books (See Top 100 in Books)
English Bread and Yeast Cookery Hardcover – 30 Sep 2010
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'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
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Top Customer Reviews
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.
Most Recent Customer Reviews
A classic book for any wannabe bread maker that enjoys a well researched back up to the art of baking. Delivered promptly in mint conditionPublished 4 months ago by Mark
Marvellous book to read as well as wonderful recipesPublished 8 months ago by JENNIFER JANE BOLLAND
This is the book to read if you want to know the history... very nicely writtenPublished 16 months ago by Kevin
Great book. As per usual she comes up with something different and quirky. Book arrived very quickly, perfectly packagedPublished 23 months ago by Alan Payn
more artisan bread coming up and now I can have my loaned copy back. fancy that, having to buy someone a copy just so you can have yours returned.Published on 5 April 2014 by al jardes
Love Elizabeth David, and this book will be the pride of my cookery book shelf along with the Bread Bible.Published on 1 Mar. 2014 by vivpicknell
My husband has an original paperback copy but the pages are now falling out and some are stained due to use.
He was so pleased to receive this.