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Bread and Yeast Cookery
by Elizabeth David
 Synopsis
In
this universally acclaimed book Elizabeth David deals
with all aspects of flour-milling, yeast, bread ovens
and the different types of bread and flour available.
The recipes cover yeast cookery of all kinds, and the
many lovely, old-fashioned spiced breads, buns, pancakes
and muffins, among others, are all described with her
typical elegance and unrivalled knowledge.
A
wonderfully enjoyable read (13 March 2005)
Reviewer: N. Wood "Impatient" (London, UK)
A
real gem of a baking book that is filled with practical
advice from a lady who had a great understanding of
her subject.
Great
recipies for classic breads and yeasted cakes, think
"chelsea buns".
Amusing
anecdotes and personal observations throughout, the
writing style of this book has aged into a very warm
read and adds greatly to it's charm.
More
than just a list of recipies, an insight into an interesting
and informative home-baker. A must for anyone with
an interest in baking that goes beyond pushing the
buttons on a bread maker.
Bread
is the stuff of life (7 June 2003)
Reviewer: "stephenbentley4"
Simply
the best book ever written about the making of bread,
scones, chelsea buns, croissants; you name it it's
in this book. Not forgetting the history of bread
making from exodus onwards, the iniquities of sliced
bread and the dubious practices of flour millers and
bread manufacturers in the UK & elsewhere. You
will also find out how to make basic brown, white,
wholemeal, malted, anything you like loaves. Using
fresh or dried yeast. Dear god you even get told how
to make your own yeast and keep it. You want to make
bread - buy this book, you will never knead another.
Why else do you think it's always on the verge of
selling out.
Bread
for Life (8 May 2003)
Reviewer: "stephenbentley4"
This
is "faites simple" the best book you are
ever going to get on the subject of baking. It contains
an exhaustive collection of receipts, everything from
plain Brown Wholemeal or Saffron Cake to Drop Scones
and Croissants. In it you will find the history of
baking; courteous, but firm, explanations about the
uses for different types of flour. How to use yeast?
What is Baking Powder? Enquire within on any point
connected with baking and Miss David has the answer.
You rail against the state of shop bought bread, well
you won't find a better more thorough condemnation
of the article than is written here. Any cookery writer
unafraid to confess that after a while the making
of croissants induces "combat fatigue" gets
my vote.
 If
you want to order a copy of the book - click
here (USA)
If you want to order a copy of the book
- click
here (UK)
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