Product Details

• Amazon Sales Rank: #228671 in Books
• Published on: 1996-04-01
• Number of items: 1
• Binding: Paperback
• 176 pages

Synopsis
Gathers recipes for yeasted and unyeasted breads, pastries, sourdough breads, pancakes, scones, bagels, biscuits, muffins, flavored butters, cookies, cakes, and tarts.

Customer Reviews

This book demystifies the glorious act of bread-baking!
It seems as if there are those who would be happier if bread making remained shrouded in mystery! This book makes the very therapeutic and giving experience of making bread... an act of joy.

More of a "cooking book" than a "cook book".
My ex-husband has "my" copy of the original 1970 version of *The Tassajara Bread Book*, so a few years ago I just had to run out and get the "Revised & Updated Edition" published in 1986. More than merely a book of recipes, it is a truly bonny bread book with marvelously detailed instructions and diagrams as was the original, but I must say Edward Brown's recipe for Tibetan Barley Bread alone is worth the price of this book.

*The Tassajara Bread Book* is more of a "cooking book" than a "cook book". Janet@netcom.com says *The Tassajara Bread Book* is "a great introduction to baking bread" because "this is a great basic how-to book". As with bread itself, "basic" is simply some flour mixed with enough water to form a dough; anything else we do to it merely makes it "civilized". I do not know how "civilized" Janet's baking is, nor do I know how much time she has just for bre! ad making, but for those of us who lead hectic lives always on the go but still want to minimize the amount of preprocessed and junk foods we eat *The Tassajara Bread Book* is top drawer.

My only dissatisfaction is that Edward Brown's *The Tassajara Cooking Book*, an excellent companion to this one, seems to be out-of-print at this time. Of course, my ex-husband has "my" copy of the original 1970 version.

a great introduction to baking bread
This is a great basic how-to book, explaining the process of baking bread clearly and simply. The illustrations are very helpful, and the recipes are wonderful -- my favorite is the Swedish Summer Rye. As with all well-loved cookbooks, my copy is battered and stained. If you want to learn to bake bread, this is the place to start.