I make my own bread at home by hand and read elsewhere that this an excellent book. It is. It covers everything from the history of grains, early milling and baking methods, the ovens used - in fact the whole history of the bread we eat from earliest times. It frequently deplores the state of much commercially made bread - and even some of the so-called 'artisan' breads. She doesn't mince her words! I like the fact that it provides this background AND masses of recipes from breads, to buns, to fruit loaves, soda breads - you name it. Unlike many of today's glossy recipe books this is a paperback with minimal illustrations but packed with invaluable information. Since original publication it has been updated to use metric quantities. I thought I'd be buying it just for the recipes, but the whole book is very readable.Read full review
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