10 of 11 people found the following review helpful
Good enough to eat!,
This review is from: How to Make Bread: Step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries (Hardcover)
I ordered this book after doing a day's breadmaking course with Emmanuel Hadjiandreou at the School of Artisan Food.
Emmanuel is a great teacher, and this book reflects that as well as his obvious love of bread making. The recipes are detailed, with step-by-step instructions AND step-by-step photographs; and the range of breads covered is stunning - everything from basic white and wholemeal loaves through to sourdoughs, greek and jewish celebration breads, and croissants and pastries.
The look of the book is stunning also; really enticing photographs, very clear where they need to be and beautifully styled. And I defy anyone to turn to p 173 and not try to brush the flour off the page!
Highly recommended - can't wait to work my way through the whole book :-)