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The Bread Book
 
 
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The Bread Book

(Author), Anthony Blake (Author)
4.7 out of 5 stars  See all reviews (10 customer reviews)

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5 new from $55.00 9 used from $24.70

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Hardcover --   $55.00 $24.70
Paperback --   -- $46.78

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Editorial Reviews

Amazon.com Review

Linda Collister is devoted to bread making. The Bread Book, which features her recipes for loaves from all over the world, exemplifies her commitment to her subject but without the rigidity and complication--or oversimplification--of similar works. Calmly, and taking into account every possible bread-making contingency, she explains how to produce a variety of breads, from basic sandwich loaves to ciabatta. But it's the photos--more than 300 of them--that set this book apart. For example, the basic loaf recipe is accompanied by 22 detailed shots, showing every preparatory step from crumbling yeast to slashing the loaf before baking. Amateur and practiced bakers alike will welcome this careful illustration of a process that relies so much on visual cues. In addition to covering basic, flat, and quick breads, Collister offers chapters on such specialty loaves as fruit, nut, and savory breads (cheese and onion loaf), celebration breads (panettone and challah), and sourdough, rye, and enriched goods (babas, savarins, and Aberdeen butteries, a delicious Scottish breakfast roll). The Bread Book is so comprehensive and the recipes so tempting that it's unfortunate to note that it is compromised by inaccurate quantity conversions and a repeated typographical glitch that obscures ingredient requirements in several recipes. Collister states that a cup of flour (no distinction is made among types) equals four ounces rather than about five, the standard equivalent for white flours. Thus, for example, 6 cups of white bread flour is stated as equivalent to 680 grams, while actual measurement shows it to weigh 822 grams--a difference of about 5 ounces. The cup or gram measure as given is, therefore, unreliable. But readers aware of these problems may still want to consult the book for its instructive photos and the other useful information it provides. --Arthur Boehm

Review

"The secrets of international four-star chefs and local bakers."--Publishers Weekly


"This handsome volume is a full-color collection of the world's most delectable breads. This is a big beautiful book that all bakers--novices as well as experienced pastry chefs--will want to have on their shelves. The Bread Book is perfect for anyone who loves to bake homemade bread or wants to learn how."
--Venice Gulf Coast Living

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Product Details

  • Hardcover: 196 pages
  • Publisher: The Lyons Press; 1st edition (February 1, 2000)
  • Language: English
  • ISBN-10: 1585740578
  • ISBN-13: 978-1585740574
  • Product Dimensions: 11.3 x 8.8 x 0.8 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon.com Sales Rank: #1,094,763 in Books (See Bestsellers in Books)

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More About the Author

Linda Collister
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Look Inside This Book
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Front Cover | Front Flap | Table of Contents | Index | Back Flap | Back Cover
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Customer Reviews

10 Reviews
5 star:
 (8)
4 star:
 (1)
3 star:
 (1)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.7 out of 5 stars (10 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
10 of 10 people found the following review helpful:
5.0 out of 5 stars Excellant bread book !, August 20, 2000
By A Customer
I found this book in my library, tried 2 recipes the went on-line and have ordered it from Amazon. The first recipe I tried was the Bagel one. They came out perfect. Everyone who got one loved it. A winner. Using lukewarm water with 1/2 teaspoon of sugar to activate the yeast creates a wonderful taste in the breads, they are no longer yeasty tasting. Yesterday I made the Croissant recipe. The instructions were simple and the results were just great. My 10 year old son has now decided he wants to make breads. Linda Collister has included a brief and entertaining history of each of her breads, where they originate from, which chef worked or shared the recipe and photo's of each bread with detailed pictures of the procedures in the more commplex recipes ie. Croissants. Included are Flat breads, Quick breads, Savory,Rye, Sourdough, Fruit & Nut, Celebration Breads, & Enriched Doughs like Danish Pastries. Thank you Linda.
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9 of 9 people found the following review helpful:
5.0 out of 5 stars my favorite bread book!, December 8, 2002
By A Customer
This review is from: The Bread Book (Paperback)
I have the hard-cover of this book, and it is permanently opened on my kitchen counter. I started baking breads about 5 years ago, and i've had a hard time finding books that don't over-simplfy or over-complicate the process. i love the illustration showing how your bread will look when brushed with egg, milk, oil, etc. i enjoy seeing bakers from around the world proudly displaying their favorite loaves. unlike a lot of bread books, this one does not attempt to trump up ordinary loaves with pricey ingredients. so put away your saffron and sun-dried tomatoes, and get ready to bake some fantastic loaves for which you'd pay an arm and a leg at the bakery.
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8 of 8 people found the following review helpful:
5.0 out of 5 stars Brilliant, January 30, 2001
By Adam Loach "loacha_tm" (Bournemouth, England) - See all my reviews
This book is the best I've seen and has been highly recommended by the college that I attend for all students to purchase it, the rercipes are easy to follow and the picture refererences really help me to create the doughs. Only good things have been said about the products we have created from this book.
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Most Recent Customer Reviews

3.0 out of 5 stars Breads by country
Interesting because the recipes are divided by country and thus, easy to compare bread making styles and shapes common to individual countries.
Published 4 months ago by Ardys Richards

5.0 out of 5 stars simple but excellent
This is my favourite bread book, all the recipes I have tried worked well, although I'd suggest a different book for sourdough's. Read more
Published 20 months ago by David T. Brown

5.0 out of 5 stars almost perfect
This has been amazingly helpful and inspiring. Only trouble is with water/flour ratios. My sister and I (even in different climates) have noticed it always seems to call for too... Read more
Published 21 months ago by S. Foster

5.0 out of 5 stars Great book!
This is a great cookbook! I have found some of my new favorite bread recipes in this cookbook. The Portuguese Sweet Bread is awesome! Read more
Published on January 2, 2008 by C. Smith

5.0 out of 5 stars Superb Book!
Linda Collister has a long history of producing top notch books, and this is one of her best! I am delighted it is now available in paperback, and as a baking intructor with a... Read more
Published on June 10, 2006 by Alyson Cook

4.0 out of 5 stars Great bread
I just baked the basic loaf from this book and it was excellent for so little effort and time. The photos are surprisingly useful. Read more
Published on December 13, 2005 by Erin

5.0 out of 5 stars A Really Good Book About Making Breads of All Kinds
I first bought this book in the early 1980's and had lots of fun making all kinds of breads from all around the world. Read more
Published on March 27, 2000 by HELEN LYNNE

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