The Bread Book
by Anthony Blake, Linda Collister
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Book Summary Information
Author: Anthony Blake, Linda CollisterEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2000-02-01
ISBN: 1585740578
Number of pages: 196
Publisher: The Lyons Press
Book Reviews of The Bread Book
Book Review: Excellant bread book !
Summary: 5 Stars
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.
Summary of The Bread Book
A beautiful full-color, step-by-step guide to bread making--with over one hundred and thirty recipes ranging from traditional Native American fry bread to contemporary ciabatta loaves of Italy.
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
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