No other cooking process can compete with bread baking for sensory satisfaction. The mixing of powdery flours; the living, rising yeast; the tactile pleasure of kneading; the house-filling aroma of baking; and the savor of the final loaf offer a full range of stimuli. Bernard Clayton's New Complete Book of Breads updates a baker's classic, and any library that missed the first edition or finds its copy in tatters will want to add this new edition. Clayton comprehensively addresses the home baker's craft, covering white, bran, whole wheat, rye, barley, oat, buckwheat, and sourdough exemplars. Festive, cheese, herb, and flat breads round out this encyclopedia. Chemically leavened quick breads, such as cornbread and biscuits, are also covered. There's even a chapter on baking for dogs! Estimated preparation times for each step of the recipes help bakers avoid sequencing errors. Both the book's breadth and the instructions for storage and troubleshooting add to its reference value. Mark Knoblauch
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I bought his 2 books. They repeat each other. Waste of money.Published 2 months ago by Steliana V Besleaga
I had such high hopes for this book, from the number or positive reviews. I'm in two minds about it, and more than a little frustrated. Read morePublished 4 months ago by joseph sofjan
Its an awesome book, I have used it for years. His recipes never fail.Published 4 months ago by craig stephanski
Amazing for beginners, but an excellent resource for experienced bakers as wellPublished 4 months ago by Evan Fuller