Customer Reviews

The Bread Book

5 star:		(10)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

I found this book in my library, tried 2 recipes the went on-line and have ordered it from Amazon. The first recipe I tried was the Bagel one. They came out perfect. Everyone who got one loved it. A winner. Using lukewarm water with 1/2 teaspoon of sugar to activate the yeast creates a wonderful taste in the breads, they are no longer yeasty tasting. Yesterday I made the Croissant recipe. The instructions were simple and the results were just great. My 10 year old son has now decided he wants to make breads. Linda Collister has included a brief and entertaining history of each of her breads, where they originate from, which chef worked or shared the recipe and photo's of each bread with detailed pictures of the procedures in the more commplex recipes ie. Croissants. Included are Flat breads, Quick breads, Savory,Rye, Sourdough, Fruit & Nut, Celebration Breads, & Enriched Doughs like Danish Pastries. Thank you Linda.

I have the hard-cover of this book, and it is permanently opened on my kitchen counter. I started baking breads about 5 years ago, and i've had a hard time finding books that don't over-simplfy or over-complicate the process. i love the illustration showing how your bread will look when brushed with egg, milk, oil, etc. i enjoy seeing bakers from around the world proudly displaying their favorite loaves. unlike a lot of bread books, this one does not attempt to trump up ordinary loaves with pricey ingredients. so put away your saffron and sun-dried tomatoes, and get ready to bake some fantastic loaves for which you'd pay an arm and a leg at the bakery.

This book is the best I've seen and has been highly recommended by the college that I attend for all students to purchase it, the rercipes are easy to follow and the picture refererences really help me to create the doughs. Only good things have been said about the products we have created from this book.

I first bought this book in the early 1980's and had lots of fun making all kinds of breads from all around the world. Somehow I lost this book and have been looking for a replacement ever since. This is an excellent book containing many different types of bread - ordinary loaves and even crumpets and oat cakes. I found the recipes easy to follow and they worked! I'm not sure if this latest edition will have bread maker additions, but even without that it's worth the purchase. Enjoy!

I just baked the basic loaf from this book and it was excellent for so little effort and time. The photos are surprisingly useful. Whereas other books often reserve photos for the finished product, this one shows many of the steps as well and attempts to show the appropriate consistency of the dough.

The only problem I have found is that there are references to incorrect pages throughout the book. For example, in the sourdough chapter the text refers you to page 176 for instructions on how to keep a starter for longer than a few days but that page is a series of recipes for sweet icings and fillings. I know of at least one other similar mistake without really looking for them. If the information is important (like how to keep a starter going) you can normally locate it using the index.

This is my favourite bread book, all the recipes I have tried worked well, although I'd suggest a different book for sourdough's. In response to a previous reviewer, the water volume will never be completely accurate because it depends on the flour used. I have tried more modern books by Rose Levy Beranbaum and Reinhart, but this is still the book I return to for my everyday bread.

This has been amazingly helpful and inspiring. Only trouble is with water/flour ratios. My sister and I (even in different climates) have noticed it always seems to call for too much flour. With that adjusted, pastries, sweet breads, quick breads, sourdoughs...delicious

This is a great cookbook! I have found some of my new favorite bread recipes in this cookbook. The Portuguese Sweet Bread is awesome! Not to mention the Foccacia and the Onion Bread, Mmmmmmm! Very good recipes.

Linda Collister has a long history of producing top notch books, and this is one of her best! I am delighted it is now available in paperback, and as a baking intructor with a Cordon Bleu affiliated school I highly recommend this book to my students. The recipes range form traditional to modern and always come out beautifully.

Fantastic recipes that are well explained. Nice pictures and introductions to the recipes. Things I've made that have turned out perfect: jam donuts, ring donuts, boterstollen, other plain breads, crumpets. I'm so glad I found this book when I did, many years ago, as I can no longer find it for an affordable price to give out as a gift!