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The Bread Book, by Linda Collister, Anthony Blake
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A beautiful full-color, step-by-step guide to bread making--with more than one hundred and thirty recipes ranging from traditional Native American fry bread to contemporary ciabatta loaves of Italy.
- Sales Rank: #2679043 in Books
- Brand: Brand: The Lyons Press
- Published on: 2002-07-01
- Original language: English
- Number of items: 1
- Dimensions: .58" h x 8.54" w x 11.00" l,
- Binding: Paperback
- 192 pages
- Used Book in Good Condition
Amazon.com Review
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
Review
"The secrets of international four-star chefs and local bakers." --Publishers Weekly
"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.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Pass it by, not worth your time or your money if you are an experienced baker
By Theresa H.
This book just wasn't what I thought it would be. I thought there would be better bread recipes but it is a compilation of many cooks recipes so it is disappointing, not what I thought. No I would not recommend this if you are an experienced baker. If you are just learning to bake bread you might garner something from this book.
3 of 3 people found the following review helpful.
Best Bread Book Ever
By D. Williams
I love this book. It really taught me how to bake bread. Now, I can modify almost any recipe to make it work the way the recipies in this book work. Also, I have made most of the recipes and they have all turned out very well. I actually buy a couple of these books every year at Christmas and give them to friends and family as presents. All of them have used the book and they rave about it too. If you are interested in learning how to make bread but don't have much experience, this is a GREAT book. If you do have lots of experience and don't need much help - this book is still wonderful because it has a wonderful variety of recipes. Excellent book. Wish I could give it 6 stars!
10 of 11 people found the following review helpful.
Great bread
By Erin
I just baked the basic loaf from this book and it was excellent for so little effort and time. The photos are surprisingly useful. Whereas other books often reserve photos for the finished product, this one shows many of the steps as well and attempts to show the appropriate consistency of the dough.
The only problem I have found is that there are references to incorrect pages throughout the book. For example, in the sourdough chapter the text refers you to page 176 for instructions on how to keep a starter for longer than a few days but that page is a series of recipes for sweet icings and fillings. I know of at least one other similar mistake without really looking for them. If the information is important (like how to keep a starter going) you can normally locate it using the index.
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