Product Description

Turn your home into a bakery and follow 100 delicious recipes. Bake by hand or use a bread machine and enjoy delicious granary bread, fragrant focaccia, moist pumpkin loaf, Italian Panettone and more. From mixing and shaping to proving and glazing – each stage of the process is clearly explained. Problem-solving tips and advice on selecting the best ingredients support the techniques. Accessible to even the beginner it’ll turn you effortlessly into a master baker in your own home.

Product Details

• Amazon Sales Rank: #12125 in Books
• Published on: 2007-02-01
• Original language: English
• Binding: Hardcover
• 168 pages

About the Author
Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapés, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com. Ursula Ferrigno is the founder of National Bread making Day in Britain and she broadcasts regularly on national radio and television. She lives in London.

Customer Reviews

Complete and detailed, with a marvelous recipe selection
The detail in this book is wonderful, providing absolutely everything you'd want to know about baking bread.

Beginning sections break down each ingredient and the role it plays in breadmaking, baking and loaf shaping techniques, and advice on flours, yeasts and fats. It then discusses the different types of bread you can bake, what distiguishes them and how to achieve the best results. The section on how to create your own starters is fabulous!

What I love about this book is that it assumes you are coming to breadmaking as an absolute beginner and as such, leaves no detail unexplained - yet the tone is intelligent and thorough, with no hint of talking down to the reader. I've been baking my own bread for the past 15 years and found so much of the info interesting and enlightening (especially the 'troubleshooting'section explaining typical problems and how to fix them). Breadmaking is an art and a skill - there are as many techniques as there are bakers, and one never stops learning.

But the best part of the book (besides the ample colour photos) are the wonderful, detailed recipes. Included are recipes both basic and extravagant for Italian, French, British, American, Middle Eastern and other world speciality breads; as well as quick breads, holiday breads, and even recipes for leftover bread. There are authentic recipes for ciabatta, pain ordinaire and San Francisco sourdough, as well as bagels, pita, schiacciata, baps, bloomers, lavosh, challah, grissini.....

A perfect book for the beginner, a wonderful resource for the experienced baker.

Yum, yum
This is the first and only bread book I've bought (so far). Everything I've baked from it so far has turned out perfectly and, more importantly, tasted fantastic. The instructions are straight-forward and easy to follow and the recipes are lip-smacking. Don't be put off by the idea that making bread is difficult, it's not, it just requires a bit of patience.

excellent bread book
This is a shining example of what I have come to expect from Dorling Kindersley. The pictures tempt you to try the recipes and provide clear support to the written information. The book covers a wide range of breads from the everyday to the more exotic and each recipe is well explained and easy to follow. Unlike most books the layout and photographs make it really easy to follow and understand. As well as recipes there are some really useful sections dealing with getting the dough right and showing the skills needed in checking the stages of proving, kneading etc. It has a troubleshooting section and some wonderful information on glazes and finishes with before and after photographs. I would highly recommend this book to anyone from beginner upwards.