'What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring.'Bee Wilson, Sunday Telegraph and New Statesman 'This will be the most important book on baking since the publication of Elizabeth David's "English Bread and Yeast Cookery".' Rose Prince 'Makes for interesting reading, and Whitley makes the information accessible by using easy-to-follow tables where appropriate!Throughout the book Whitley has dotted interesting historical footnotes to recipes and practical tips to recover from baking disasters. The book is comprehensive in its span of recipes and its examination of the baking process.' Caterer and Hotelkeeper 'A superb and necessary new book.' Bee Wilson, The Sunday Telegraph 'Every bit as feisty as the title implies!a good sense book that includes recipes for sour-dough and gluten-free baking.' The Independent 'The best food book of the year. Part counterblast against the shocking state of British baking, part manifesto for us all to get our hands floury and do something about it. Essential reading for anyone who cares about their daily loaf.' Financial Times Pick of the Year 'Committed to the cause of getting us to eat properly, Bread Matters explains clearly what's wrong with commercial bread and how to bake your own.' Independent
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About the Author
In 1976, Andrew Whitley converted a stone barn next to his house into a small bakery. There, he refined his bread making techniques and grew his own organic fruit and vegetables. In 2002, he founded Bread Matters, an organization devoted to improving the state of bread. He teaches baking classes and continues his mission in Cumbria, England. In 2008, he was one of the founders of the Real Bread Campaign in Britain, which works to increase the production and enjoyment of wholesome bread made without additives.