Bread: From Sourdough to Rye (Paperback)

by Linda Collister (Author), Martin Brigdale (Photographer)
Key Phrases: little more tepid water, tapped underneath, tepid milk, Monterey Jack (more...)

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 )

Product Description
"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.

See all Editorial Reviews

Product Details

• Paperback: 144 pages
• Publisher: Ryland Peters & Small (September 15, 2005)
• Language: English
• ISBN-10: 1841729868
• ISBN-13: 978-1841729862
• Product Dimensions: 9.2 x 9 x 0.7 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 3.0 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,499,351 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars This book will enable anyone to achieve perfect breads, June 6, 2008

By	Martin - See all my reviews

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.

12 of 18 people found the following review helpful:

1.0 out of 5 stars Badly edited., January 3, 2002

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.