The Bread Book - Hardcover

Collister, Linda; Blake, Anthony

Hardcover

ISBN 10: 0696025647 ISBN 13: 9780696025648

Publisher: Sedgewood Pr, 1994

Synopsis

Originally published in 1993, this working manual demonstrates how to make not only traditional breads, but savoury, enriched and fruit doughs from around the world. Each chapter introduces a new technique with step-by-step illustrations and explanations to achieve the best results.

About this title

Review:

"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 "

From the Back Cover:

Around the world, for thousands of years, freshly baked breads have provided wholesome sustenance for the body and symbolic warmth for the soul. The Bread Book is a gorgeous compendium of the world's most delicious, best-loved breads, complete with step-by-step directions for baking them. These extraordinary, authentic recipes are personally recommended and used by four-star chefs and local cooking masters in countries and cultures spanning the continents. More than 130 recipes are provided, ranging from the traditional Native American fry bread to the contemporary ciabatta loaves of Italy. Included are recipes for hearty basic breads, robust savory breads, mouthwatering and timesaving quick breads, distinctive sourdough and rye breads, cakelike fruit and nut breads, sumptuous enriched doughs, and ethnic fried doughs-as well as exceptional recipes for coffee cakes, pastries, and more. Every recipe is accompanied by thorough step-by-step directions-all beautifully illustrated with full-color how-to photographs. Complete with personal anecdotes, helpful tips, and information on ingredients, The Bread Book is an essential guide to perfecting the fine art of baking world-class gourmet breads. (8 1/2 x 11, 192 pages, color photos, recipes) Linda Collister started her career as a sous-chef working for Queen Elizabeth, the Queen Mother. She has studied at the Cordon Bleu Cookery School in London, as well as La Varenne in Paris.

About this edition

• Publisher: Sedgewood Pr
• Publication date: 1994
• ISBN 10: 0696025647
• ISBN 13: 9780696025648
• Binding: Hardcover