- Paperback: 704 pages
- Publisher: Simon & Schuster; 30th Anniversary ed. edition (October 3, 2006)
- Language: English
- ISBN-10: 0743287096
- ISBN-13: 978-0743287098
- Product Dimensions: 7.4 x 1.8 x 9.2 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 4.5 out of 5 stars See all reviews (128 customer reviews)
- Amazon Best Sellers Rank: #151,436 in Books (See Top 100 in Books)
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Bernard Clayton's New Complete Book of Breads Paperback – October 3, 2006
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In the 1970s, Bernard Clayton's The Complete Book of Breads became the bible for bread bakers everywhere. In the years since its publication, however, new equipment such as dough-mixing attachments and food processors, and new products such as fast-acting yeast and specialty bread flour, have revolutionized the kitchen. A new era requires a new book, and Bernard Clayton has obliged with his New Complete Book of Breads. Here you'll find 200 of Clayton's original recipes from his earlier book, all revised with modern equipment and products in mind. In addition, Clayton includes 100 new recipes gathered during the course of his research and travels as well as his interactions with friends and readers. Whether you're hungry for breads, rolls, muffins, popovers, seasonal favorites, or exotic delights destined to become favorites, you'll find them all in the New Complete Book of Breads. --This text refers to an out of print or unavailable edition of this title.
No other cooking process can compete with bread baking for sensory satisfaction. The mixing of powdery flours; the living, rising yeast; the tactile pleasure of kneading; the house-filling aroma of baking; and the savor of the final loaf offer a full range of stimuli. Bernard Clayton's New Complete Book of Breads updates a baker's classic, and any library that missed the first edition or finds its copy in tatters will want to add this new edition. Clayton comprehensively addresses the home baker's craft, covering white, bran, whole wheat, rye, barley, oat, buckwheat, and sourdough exemplars. Festive, cheese, herb, and flat breads round out this encyclopedia. Chemically leavened quick breads, such as cornbread and biscuits, are also covered. There's even a chapter on baking for dogs! Estimated preparation times for each step of the recipes help bakers avoid sequencing errors. Both the book's breadth and the instructions for storage and troubleshooting add to its reference value. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
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Top customer reviews
Prefer to get out your mixer and a dough hook to speed up the process? check.
Wanna use a good food processor with a dough blade? check.
Wanna do mix and match depending upon what mood you are in? Check.
Every recipe tells you how to make bread by hand, with a processor, or with a mixer that has a dough hook. Now THAT is helpful! It will even tell you how to make it into loaves or rolls in many recipes...it's not hard to read by any means, just a very big "bread bible" that covers all bases. Sometimes I even start the bread in my Cuisinart then do the second kneading by hand. The way it's written, I easily can.
No matter what loaf or roll or baquette you are in the mood to cook, this book gives you the directions on how to do it the way you want to with surprisingly simple directions and flawless results. There is everything from cornbread to white bread to french breads to cheesebreads to artisan breads...it's quite extensive.
This book is uber thick at almost 700 pages so there is no bread recipe overlooked. I compared many cookbooks when I recently got into my breadmaking obsession phase and this was the easiest to follow with the best directions and now I can thankfully say also perfect results.
Sometimes I take a cookbook down a star if nutritional info isn't included because I, like many people these days, do look at calories...and this does not include them. However, breads have typically so few ingredients that it's easy enough for me to plug into a computer program and figure it out. So I wanted to point that out as, ideally, I'd like it to be there but it wasn't a big deal to me on bread recipes as much as it is my main recipes. There isn't much variation in calories for many breads anyway.
I cannot imagine the amount of time the author spent creating this cookbook trying out all best methods of bread making and I am happy my family now reaps the rewards!! There is no better comfort than a house that smells of fresh bread other than topping a hot piece with butter and eating it...
it can easily become an addictive hobby.
And I will note, if you wish to use a food processor with a dough blade (dough blades aren't sharp so they don't cut the gluten) these recipes are more simple to follow with just as good of results or better as some other recipes I've tried from other books that were far more extensive and required way more steps.
I haven't bought a loaf of bread in months and the recipes are so easy to follow that I also haven't had one bad loaf yet! I can't tell you how much better a sandwich or toast is on fresh, yeasty, homemade bread with no artificial ingredients or preservatives. It's my Saturday fun...bread baking.
Clayton's recipes have a consistent format that makes them very easy to follow, even though each merges instructions for those using a mixer or food processor or -- like me -- a big wooden spoon.
It is very rare that he calls out an exotic ingredient that cannot be found at the smallish local supermarket.
This is a large, well-organized book, but the index is so good, I rarely use the table of contents.
Mr Clayton must have spent years testing his recipes. Following them exactly works best for me. Knowing that his basic recipes work, I have tried his bagels and pita bread, which for me are real stretches.
My goal is to bake every recipe in the book, which should take several years. I wish that Mr. Clayton were my grandfather, but this book is the next best thing.