Bread: The Breads of the World and How to Bake Them at Home [Paperback]

Christine, and Shapter, Jennie Ingram (Author)

Book Description

Publication Date: January 1, 2003

* Features an indispensable, fully illustrated reference section covering the breads of the world, with fascinating details about their shape, taste, texture and history * Over 100 traditional bread recipes from cuisines around the world * Includes recipes from every corner of the globe: there are great classic breads, such as Italian Ciabatta, French Baguettes, Irish Soda Bread, and San Franciscan Sourdough, as well as less well known, but no less delicious breads, such as Portuguese Corn Bread, Welsh Clay Pot Loaves, and Syrian Onion Bread * A detailed step-by-step techniques section explains every stage of the bread-making process from mixing and kneading to glazing and baking * Find out how easy it is to use an automatic bread-making machine

Product Details

• Paperback: 256 pages
• Publisher: Lorenz Books; First Edition edition (January 1, 2003)
• Language: English
• ISBN-10: 068187922X
• ISBN-13: 978-0681879225
• Product Dimensions: 12 x 9.1 x 0.8 inches
• Shipping Weight: 2.8 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #892,595 in Books (See Top 100 in Books)

Most Helpful Customer Reviews

7 of 7 people found the following review helpful

4.0 out of 5 stars Good for intermediate bakers who want to do more August 8, 2005

By Jimmy C. Philips

Format:Paperback

This book is lavishly illustrated, as any cook book should be. But it has more than just pretty pictures. You get lots of pictures that illustrate technique. It also offers really detailed instructions on fermented dough starters used in French and Italian breads. For a next step, you might want something that spends more time on weights and ratios and the finer points of technique. But this is a great book for a baker with some experience who wants to make the next step.

4 of 4 people found the following review helpful

5.0 out of 5 stars Great collection of successful recipes February 16, 2009

By Steve

Format:Paperback

I have made at least 15 of the recipes from this book and they all turn out very well. As with any baking book, there's going to be the need for some practice to learn how to turn out a good loaf, but once you have the basics down, the variety of recipes and consistently delicious products make this book a great buy.
Among my favorites are the recipes for focaccia and English muffins. The muffins are fantastic fresh off the griddle.
The recipes are clear, and I have not found errors yet after reading practically the entire book. The background information at the beginning is fairly interesting as well for thumbing through while waiting for yeast to proof.
The only two recipes I would adjust that I have made so far are the pretzels and bagels. For the recipe size, these came out smaller and crisper than I like, so I would double the recipe but make the same number of pieces.

4 of 4 people found the following review helpful

5.0 out of 5 stars Excellent book for baking the breads of the world December 27, 2008

By Norman Strojny

Format:Paperback

"Bread" (the breads of the world and how to bake them at home), Hermes House, copywrite 2003, by Anness Publishing Ltd. of London, 256 pp., by Christine Ingram and Jennie Shapteer, is an excellent book for baking the breads of the world. There are many excellent color photos to show the finished products as well as some of the steps in the preparation of the breads. The recipes and directions are easy to follow.

Baking bread is a learned art/skill. No one turns out a good loaf on the first try. However, anyone with patience can, eventually, turn out a good loaf of bread, each time. On the other hand, patience, skill, and a variety of intangibles sometimes result in an ability to turn out an exceptional loaf of bread.

Personally, I am still working at it. However, this book is a wonderful resource for techniques, especially if I want to try something different. Try it. This book makes an excellent gift for the cook/baker who wants to turn out better or different bread.