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Comment: ex-library in really good condition, pages are clean and clear, covered with mylar protector over dust jacket. binding is strong

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English Bread and Yeast Cookery Hardcover – March 23, 2011

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Elizabeth David (Author)
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Elizabeth David (Author)
5 out of 5 stars 8 customer reviews
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Product Details

  • Hardcover: 624 pages
  • Publisher: Grub Street Cookery; 2 edition (March 23, 2011)
  • Language: English
  • ISBN-10: 1906502870
  • ISBN-13: 978-1906502874
  • Product Dimensions: 5.4 x 1.8 x 8 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #625,628 in Books (See Top 100 in Books)

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5.0 out of 5 starsMost fun since . . . sliced bread?
By AZ Reader on August 7, 2011
Format: Hardcover
Browsing through this enormous encyclopedia of bakery is something like rummaging through the attic of a centuries-old English house. Everywhere you look, there's something interesting . . . or useful . . . or just fun to know about. Go back on another day and find a whole treasure trove you missed the first time around. And, if you're used to U.S. prose and measurements, Ms. David helpfully defines everything (sometimes as a result of extensive research on her own part) and translates the measurements into terms and proportions we can use here.

I can hardly fathom the amount of research that went into this tome. There are quotations from archaic cookbooks, "receipts" from all over Great Britain and Ireland, historical anecdotes about the housewives and bakers who originated items we still know today (or, in many cases, would never have heard of except for Ms. David's research), good scientific data and analysis, and IT'S FUN TO READ.

What more could an armchair Anglophile, devoted baker, or simply sentient reader want? This book will be dog-eared and dirty before I ever get tired of reading it!
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5.0 out of 5 starsIt's worth your time
By Postal Grunt on April 2, 2011
Format: Hardcover
I knew that I had to read the whole book when the author stated that she thought too many books and recipes suggest using too much yeast. It's just as the book reviewers said, simultaneously amusing and informative. Even if you have only a passing interest in bread baking, the historical and sociological aspects Ms David presents make the reading worth while.
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5.0 out of 5 starsnecessary bread cookbook
By Wanda Finch on April 22, 2013
Format: Hardcover Verified Purchase
I have been using this book and Elizabeth David's recipes for over 20 years. I bought these books to give to new bakers I meet, who haven't heard of Elizabeth David. Her method of using less yeast produces really noticeably better loaves, and I use many of her specialty breads as well. Please try the Aberdeen Rowies.
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5.0 out of 5 starsIf you like to bake, you should own this book.
By Peter Jacobson on December 8, 2015
Format: Hardcover Verified Purchase
This book is a classic. Got it for a friend since I've had it in the past, and every recipe is an education from one of the last century's best chefs. Her influence on California Cuisine can't be overestimated.
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