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Judith Olney on Bread Hardcover – November 18, 1985


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Product Details

  • Hardcover: 163 pages
  • Publisher: Random House Value Publishing; 1st edition (November 18, 1985)
  • Language: English
  • ISBN-10: 0517558998
  • ISBN-13: 978-0517558997
  • Product Dimensions: 9.9 x 8.2 x 0.8 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #2,762,076 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Olney, author of four previous cookbooks, including The Joy of Chocolate and Summer Food, can be counted on for sharp description and original recipes. In this volume she begins with a vivid account of the sensations of breadmakingthe feel of dough and the exertions of kneadingthen launches into a dazzling collection of 139 recipes. There are breads you thought only an expert French baker could shape (like the artichoke); woven multicolored breads; sourdough and salt-risen breads; loaves made of unusual grains (like popcorn bread and true Scottish oat cakes); muffins and biscuits; the world's largest hamburger bun; "essence" breads of Olney's invention that star, say, pear or red pepper and are accompanied by compound butters; sweet breads; exotic breads; and, when you think there's no more to be explored, bread dishes like gratin au pain and bread pate. Olney's methods aren't always orthodox, but they are wise and should guarantee a lifetime of well-made loaves. Illustrations not seen by PW. November
Copyright 1985 Reed Business Information, Inc.

More About the Author

Judith Olney is a cookbook author, a cooking school teacher, and a former restaurant critic and food editor at the Washington Times. She lived in Africa, (where she dined on ostrich eggs and fufu); London where she worked for cookery writer Elizabeth David and spent time in the kitchen of the Connought Hotel, and France where she learned from and aided her brother-in-law Richard Olney at his famous Avignon classes. Currently living in Palm Beach, Florida, she still writes and teaches an occasional class at the Society of the Four Arts.

Customer Reviews

3.5 out of 5 stars
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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By florap@juno.com on November 17, 1997
Format: Hardcover
Every recipe I tried from this book got compliments from family and friends. I agree with them. The biggest compliment is when there is nothing left on the plate. There are notes on the side of each page, from the author, that begins each recipe. Some are hints and others tell about the bread. I enjoyed the notes as you feel as though the author is talking to you and you become friends because you can rely on her recipes. Plus who doesn't like feeling like a great baker when you bring these breads to the table.
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By MaryJo on November 21, 2012
Format: Hardcover Verified Purchase
This is an excellent bread book; the recipes are great and the photos are so beautiful and inspiring. There are recipes for both yeast breads and quick breads, as well special butters and glazes, and uses for leftover bread.
If you are interested in making breads that will blow the socks off of your friends and family, this book will help you do it.
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By Elizabeth Oberkrieser on February 8, 2010
Format: Hardcover Verified Purchase
This is a fun book for beginners. The recipes are easy to follow and are delicious.
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0 of 2 people found the following review helpful By mark kodish on December 16, 2012
Format: Hardcover Verified Purchase
NOTHING SPECIAL, NOT ENOUGH PICTURES. OTHER PEOPLES RECIPES. WOULD NOT BE MY FIRST CHOICE OF BREAD BOOKS. BREAD BAKERS BOOKS BETTER.
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