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The Tassajara Bread Book Paperback – 11 Jan 2011

4.7 out of 5 stars 17 customer reviews

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Product details

  • Paperback: 192 pages
  • Publisher: Shambhala Publications Inc; Reprint edition (11 Jan. 2011)
  • Language: English
  • ISBN-10: 1590308360
  • ISBN-13: 978-1590308363
  • Product Dimensions: 18.4 x 1.4 x 23.3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Bestsellers Rank: 431,796 in Books (See Top 100 in Books)

Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Paperback
I've had this book for 15 years now. It taught me how to make bread - this of all the books I tried back then was the one that did it. The style is clear, and its approach eminently practical. For muffins it's great too. One of the things I like best is the series of "something missing" recipes, where the E.E.Brown shows how to get around various missing ingredients. These recipes have saved me on many occasions. Long gone are the days when I didn't know how to bake myself a loaf of bread or a tray of muffins. And of all the books in our kitchen, this one still sees regular use - along with Larousse ...
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Format: Paperback Verified Purchase
Although I knew how to make bread before I bought this book, I can say with certainty that Edward Epse's excellent advice has taken my baking skills onto a whole new level. There are so many wonderful recipes in here including Swedish rye bread (with orange peel and caraway seeds - yum!), oat bread, rosemary foccacia, unyeasted Tibetan barley bread and muffins, cakes, pastries and many more. Bread making is something I find to be very therapeutic and to have a delicious loaf at the end of it is a great bonus. It is much easier than many people would think (seriously, you really don't need a bread maker - use your hands to feel the beautiful texture of just-risen dough) and this book is all you need to explore baking for the rest of your life. As if all the practical and down-to-earth instruction on kneading and proving wasn't enough, Epse adds little nuggets of Zen wisdom and poetry in amongst it all to keep your kitchen a calm place. There really aren't enough books in existence like this one. It's a gem.
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Format: Paperback
This is a great basic how-to book, explaining the process of baking bread clearly and simply. The illustrations are very helpful, and the recipes are wonderful -- my favorite is the Swedish Summer Rye. As with all well-loved cookbooks, my copy is battered and stained. If you want to learn to bake bread, this is the place to start.
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Format: Kindle Edition Verified Purchase
Bread-making using the "sponge" method. It requires and extra proving, so takes time but you can do other things while its rising, and it's almost foolproof.

It includes recipes for nearly every kind of bread, from Serious Loaves of Wholemeal, to frivolous party bread.
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Format: Paperback Verified Purchase
I haven't actually used this book yet! However, I like what I've read and it's very unusual. I will try it, but find bread is quite time consuming to make and I don't have much time these days, but did when I ordered it!
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Format: Paperback
My ex-husband has "my" copy of the original 1970 version of *The Tassajara Bread Book*, so a few years ago I just had to run out and get the "Revised & Updated Edition" published in 1986. More than merely a book of recipes, it is a truly bonny bread book with marvelously detailed instructions and diagrams as was the original, but I must say Edward Brown's recipe for Tibetan Barley Bread alone is worth the price of this book.
*The Tassajara Bread Book* is more of a "cooking book" than a "cook book". Janet@netcom.com says *The Tassajara Bread Book* is "a great introduction to baking bread" because "this is a great basic how-to book". As with bread itself, "basic" is simply some flour mixed with enough water to form a dough; anything else we do to it merely makes it "civilized". I do not know how "civilized" Janet's baking is, nor do I know how much time she has just for bre! ad making, but for those of us who lead hectic lives always on the go but still want to minimize the amount of preprocessed and junk foods we eat *The Tassajara Bread Book* is top drawer.
My only dissatisfaction is that Edward Brown's *The Tassajara Cooking Book*, an excellent companion to this one, seems to be out-of-print at this time. Of course, my ex-husband has "my" copy of the original 1970 version.
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Format: Paperback Verified Purchase
I bought this when I started to make bread on a regular basis. My neighbour and good friend had a copy of the original. Was very pleased with the book and have used it a lot. So far I've had great results from the flat breads as well as normal loaf shapes.
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Format: Paperback Verified Purchase
Very pleased to have found this book, have been baking bread of a couple of years now thanks to Paul Hollywood and this is an excellent book to expand my baking knowledge with new techniques and recipes. Bought the book used through Awesome Books and was very pleased with their service. I really look forward to getting into this book.
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