"The Book of Bread . . . is a treasure. Written by two of the best-known food authorities in the U.S., the book makes the baking of bread a true labor of love."--San Francisco Chronicle
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More About the Author
Judith Jones is Senior Editor and Vice President at Alfred A. Knopf. She joined the company in 1957 as an editor working primarily on translations of French writers such as Albert Camus and Jean-Paul Sartre. She had worked before that for Doubleday, first in New York and then in Paris, where she was responsible for reading and recommending The Diary of Anne Frank. In addition to her literary authors, she has been particularly interested in developing a list of first-rate cookbook writers; her authors have included Julia Child (Judith published Julia's first book and was her editor ever after), Lidia Bastianich, James Beard, Marion Cunningham, Rosie Daley, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Scott Peacock, Joan Nathan, Jacques Pépin, Claudia Roden, and Nina Simonds. She is the coauthor with Evan Jones (her late husband) of two books: The Book of Bread: Knead It, Punch It, Bake It! (for children); and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L.L. Bean Game and Fish Cookbook. Recently, she has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award.
Customer Reviews
Most Helpful Customer Reviews
17 of 18 people found the following review helpful
By A Customer
Format:Paperback
Judging from the contents, this is a book of execellence. It contains over 200 recipes on a wide varieties of breads. Unlike other bread or baking books I have, the recipes here are easy to follow, correct in measures, and most of all, taste fantastic. It also contains many bread-making tips/techniques that made a huge difference in the results. If you make bread by hand, or are attempted to try, this is the book. The best $20 I ever invested. Warning. No color photo. Only hand drawings.
12 of 12 people found the following review helpful
Format:Paperback
I bought this book when I was searching for a specific recipe. This title happened to have that which I was seeking at the time, and I brought it home. I will confess, it is not a book I use often, as I prefer a different style of bread than many of the recipes presented in it, but it still is a good volume with good recipes.
I am a bread baker who likes a plain, "honest" loaf of bread, not enriched with a lot of fruit, vegetables, nuts and cheeses. If I want that kind of bread, I make something like cinnamon buns or a stollen or something. This book is full of recipes that use a variety of these ingredients, and that is a style to which I personally do not adhere. There are recipes that require such things as pumpkin, carrots, and other things not normally found in regular loaf breads.
That said, the recipes in this book are top notch. I have made a few of the more "plain" recipes, and the results have never been less than exceptional. Even if I do not bake in the style presented in this book, I cannot fault the recipes. It's a style issue, not a quality issue.
The book is full of very interesting and informative tidbits that make this book an interesting read in addition to being a cookbook. One section describes the origin of doughnuts (and specifically, the hole in the middle). Another describes an interesting account of where Anadama bread gained its name.
This book has no photographs. Rather, it has lots of pencil drawings to go along with many of the carefully written recipes. The instructions are easy to follow, but the drawings add a nice touch that make the recipes even more complete in many places.
Overall, this book is very well written and organized.
This book has an exceptional recipe for Monkey Bread, the best I have used so far.
If you want a large collection of "plain" recipes, I recommend you look at something else instead of this book. However, if you like variety and you enjoy recipes that make use of unusual ingredients for bread (at least as far as normal loaf bread is concerned), this book will serve you exceedingly well. It's a great book for the adventuresome baker.
7 of 8 people found the following review helpful
By A Customer
Format:Paperback
I have cooked (and baked) professionally for 20 years. I have amassed a library of 250+ books and this book continuously gets more use than any other. Primiarily because I love to bake and trust The Book of Bread recipes.
Most Recent Customer Reviews
5.0 out of 5 stars
My favorite bread book so far
I'm a huge bread eater -- people wonder how I'm thin, the stuff has such a bad rap and I eat it so much. Read more
Published on August 26, 2010 by Talia
5.0 out of 5 stars
Over twenty years of success
I have used this book for over 20 years, and consistently had great results. I used the 'basic' information in the early chapters to learn the fundamental skills, such as what... Read more
Published on November 21, 2007 by Tamara Dwyer
5.0 out of 5 stars
Excellent Book
Fifteen years ago, when I ventured into bread making, a co-worker who was an excellent baker and cook gave me a copy of this book. She called it her "bread making bible. Read more
Published on July 9, 2007 by R
5.0 out of 5 stars
The Best Bread Book I Have
I've used this book for 20 years and love it. My brother has taken up bread baking and this book is his Christmas present. I was delighted to see it was still in print. Read more
Published on December 14, 2004 by R. T. Appleby
3.0 out of 5 stars
Mediocre Bread Book
I am not sure if this is a good bread baking book or not. It is very chatty and friendly, which many will appreciate, especially with a subject as forbidding as making your own... Read more
Published on November 15, 2004 by jerry i h
4.0 out of 5 stars
Great range of bread recipes for the bread baking purist
I have baked my own bread (usually only in winter--when the temps drop below 90)for nearly 20 years and am always on the lookout for versatile bread recipes. Read more
Published on October 15, 2004 by Pati
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