There is something special about the aroma and taste of freshly baked bread, and this book celebrates it in all its diversity. It is a sumptuous feast of recipes and fascinating reference information about the history of bread, the breads of the world, and how best to bake your own bread at home.
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Book Description
Editorial Reviews
About the Author
Jennie Shapter is a food writer and home economist, and has written over 20 cookery books. In the early part of her career, Jennie spent a number of years working as chief home economist for several major food manufacturers, where she developed her considerable baking skills. She is a member of the Guild of Food Writers.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
4.0 out of 5 stars
Good for intermediate bakers who want to do more,
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This review is from: Bread: The Breads of the World and How to Bake Them at Home) (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:
4.0 out of 5 stars
Beautiful Book, But.....,
By Oscar's mom (Spicewood, TX) - See all my reviews
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This review is from: Bread: The Breads of the World and How to Bake Them at Home) (Paperback)
The photographic presentation of the breads in this book is beautiful. However, the reader will soon find that many of the photographed breads have no recipe provided in the book. So, while the reader may learn of the types of breads prepared in numerous areas of the world, there may be no recipe for the particular breads the reader finds interesting. I found this frustrating. Still, I tried quite a few recipes in the book and each turned out very well due to the detailed instructions provided for each recipe. I think the novice breadmaker will benefit also because of the amount of detail provided at the beginning regarding flours, required supplies, definitions of breadmaking terms, etc.
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