"Bread" begins in The Americas, from the original tortilla to bagels. France, Italy, and Spain offer Pain de Campagne, Focaccia, Pizza and more. Northern and Eastern Europe's contributions include German Beer Bread and the Grant Loaf, made with no kneading. South Asia's countless regional breads range from Chapatti to lentil flour breads. Linda Collister also gives information on flours and yeasts, making dough with an electric mixer, and how to make basic loaf. -A delicious journey around the great breads of the world-- required reading for all home bakers, whatever their level of experience. -From Linda Collister, author of landmark books on bread and baking. -Includes a directory of specialist flour millers and suppliers, together with stores selling bakeware and utensils for the serious baker.
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Book Description
Editorial Reviews
Review
I love Linda Collister's writing. In fact, it was her "The Bread Book" that got me baking. (Nigella Lawson )
Linda Collister's name on a baking book guarantees high quality. (The Guardian )
Linda Collister's name on a baking book guarantees high quality. (The Guardian )
About the Author
Linda Collister's books on baking have sold over 500,000 copies around the world, and include "'Linda Collister's Book of Baking and Easy Cakes"', plus the delightful "'Cooking with Kids"', all published by Ryland Peters and Small.
Martin Brigdale has been a food photographer for twenty years. He has photographed over thirty cookbooks and has won awards in Britain, France, and the USA, including three Glenfiddichs, a Julia Child, and a Perigueux Award. Although photography is his chosen profession, he is an enthusiastic amateur cook.
Martin Brigdale has been a food photographer for twenty years. He has photographed over thirty cookbooks and has won awards in Britain, France, and the USA, including three Glenfiddichs, a Julia Child, and a Perigueux Award. Although photography is his chosen profession, he is an enthusiastic amateur cook.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
This book will enable anyone to achieve perfect breads,
By
This review is from: Bread: From Sourdough to Rye (Paperback)
As a keen experienced amateur chef I have occasionally over the years tried turning my hand to bread baking, but with discouragingly poor results. However about 3 months ago I began scouring the internet for information; downloading various recipes plus notes on using the correct types of flour etc, and within about a month I was achieving good results and had at last acquired the basic feel for bread baking.
A few weeks ago I took a look at a friend's copy of Linda Collister's "Bread", and immediately ordered my own copy. Since receiving my book I have baked French bread based on the Baguettes recipe; Corn, jalapeño & cheese bread; Potato Bread, and Welsh cheese & leek bread.... The results have been spectacularly good, and this coming weekend I shall be baking Zucchini & carrot bread. I believe my copy must be of a later edition to that of the previous reviewer as there do not appear to be any editorial errors etc. It is a superb book and I can strongly recommend it to anyone with an interest in bread baking.
13 of 19 people found the following review helpful:
1.0 out of 5 stars
Badly edited.,
By A Customer
This review is from: Bread: From Sourdough to Rye (Hardcover)
In the first recipe for a "basic loaf" in this cookbook there is either a misprint or a mistake in the list of ingredients. The author recommends using compressed yeast as opposed to active dry yeast. As compressed yeast is not always easy to find she provides an alternative if using active dry yeast. However, the author starts to give the directions for adding active dry yeast and then states "then add the butter". What butter? Other than greasing the pan nowhere is butter mentioned in the recipe or recipe list. This renders the recipe useless...I am returning the book. What a shame.
5.0 out of 5 stars
BREAD HUMMMMMMMMMM,
By Rita Maceroni (Cocoa Beach, FL USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Bread: From Sourdough to Rye (Paperback)
THIS IS SMALL AND FANTASTIC BOOK FOR THE JUNIOR BREAD MAKER AND THE SENIOR MAKER.
SIMPLE AND EFFECTIVE I REALLY ENJOY IT. MAC
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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little more tepid water, tapped underneath, tepid milk, medium loaves, knead thoroughly, preferably sea salt, several baking sheets, cups tepid water, risen dough, floured work surface, medium loaf, fingers until the mixture, return the dough, cup tepid water, crumble the yeast, diced butter, yeast liquid, main recipe, melted ghee, dry crumbs, dough starter, cake compressed, little more flour, prepared trays, compressed yeast Key Phrases - Capitalized Phrases (CAPs): (learn more)
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
little more tepid water, tapped underneath, tepid milk, medium loaves, knead thoroughly, preferably sea salt, several baking sheets, cups tepid water, risen dough, floured work surface, medium loaf, fingers until the mixture, return the dough, cup tepid water, crumble the yeast, diced butter, yeast liquid, main recipe, melted ghee, dry crumbs, dough starter, cake compressed, little more flour, prepared trays, compressed yeast Key Phrases - Capitalized Phrases (CAPs): (learn more)
Monterey Jack New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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