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River Cottage Bread Handbook : [a Baking Book] by Daniel Stevens (2010, Hardcover)

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Approximately£80.91
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New Hard cover

About this product

Product Identifiers

PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-10158008186X
ISBN-139781580081863
eBay Product ID (ePID)9038439076

Product Key Features

Book TitleRiver Cottage Bread Handbook : [A Baking Book]
Number of Pages224 Pages
LanguageEnglish
Publication Year2010
TopicSpecific Ingredients / Rice & Grains, Television / General, Courses & Dishes / Bread, Methods / Baking
IllustratorYes
GenreCooking, Performing Arts
AuthorDaniel Stevens
Book SeriesRiver Cottage Handbooks Ser.
FormatHardcover

Dimensions

Item Height1 in
Item Weight18.6 Oz
Item Length8 in
Item Width5.4 in

Additional Product Features

Intended AudienceTrade
LCCN2010-010618
Dewey Edition22
Reviews"Stevens's accessible take on the subject is sure to inspire confidence, an appreciation for the craft, and a willingness to experiment." --Publishers Weekly STARRED review, 8/23/10 "A remarkably compact, glove box-friendly guidebook to baking. . . . A bread survival book. . . .The River Cottage Bread Handbookis a refreshing change from so many American cookbooks that magically transform copious recipes into 12 easy steps and still promise fail-proof recipes." --LA Weekly, 8/11/10 "Be prepared to make space on your cookbook shelf for these practical, passionate guides. . . . Stevens lays down a bread-making foundation with an in-depth introduction (and full-color step-by-step photos), then proceeds to help readers perfect their skills in his witty, conversational style." --Oregonian, 8/3/10 "These compact yet comprehensive hardcover volumes, part of a series written by experts in the River Cottage fold, inspire and instruct with their English charm, deploying a chatty hand-holding that nudges you through the process. The head River Cottage baker, Daniel Stevens, who put together THE RIVER COTTAGE BREAD HANDBOOK spends over 40 pages on mastering the basic loaf. His kneading explanation was so clear I didn't need to constantly refer to the photos; and it taught me some new tricks. . . .This wide-ranging book inspires exploration, and not just because I'll soon be able to slather my warm Scottish oatcakes, roti and even bagels with my own jam, thanks to THE RIVER COTTAGE PRESERVES HANDBOOK. Here Pam Corbin, who runs the Preserving Days at River Cottage, explains the fundamentals of jam, jelly, chutney, cordials, pickles, sauces and more in a demystifying manner. . . . Recipes for hearty ale chutney, spring rhubarb relish and Hugh's prizewinning raspberry fridge jam are within delicious reach." --NY Times Book Review, Summer Reading Issue, Cookbook Roundup, 6/6/10 "This book is not only beautiful and inspiring but it also adds new bread-making ideas and formulas to the lexicon. It definitely goes on my 'must-have' bread shelf." --Peter Reinhart, author of the James Beard and IACP Cookbook of the Year,The Bread Baker's Apprentice, "This book is not only beautiful and inspiring but it also adds new bread-making ideas and formulas to the lexicon. It definitely goes on my 'must-have' bread shelf." --Peter Reinhart, author of the James Beard and IACP Cookbook of the Year,The Bread Baker's Apprentice, "For a touch of the homemade every day, try the River Cottage handbooks." --Everyday Food, Favorite New Cookbooks, December 2010 "Stevens's accessible take on the subject is sure to inspire confidence, an appreciation for the craft, and a willingness to experiment." --Publishers Weekly STARRED review, 8/23/10 "A remarkably compact, glove box-friendly guidebook to baking. . . . A bread survival book. . . . The River Cottage Bread Handbook is a refreshing change from so many American cookbooks that magically transform copious recipes into 12 easy steps and still promise fail-proof recipes." --LA Weekly, 8/11/10 "Be prepared to make space on your cookbook shelf for these practical, passionate guides. . . . Stevens lays down a bread-making foundation with an in-depth introduction (and full-color step-by-step photos), then proceeds to help readers perfect their skills in his witty, conversational style." --Oregonian, 8/3/10 "These compact yet comprehensive hardcover volumes, part of a series written by experts in the River Cottage fold, inspire and instruct with their English charm, deploying a chatty hand-holding that nudges you through the process. The head River Cottage baker, Daniel Stevens, who put together THE RIVER COTTAGE BREAD HANDBOOK spends over 40 pages on mastering the basic loaf. His kneading explanation was so clear I didn't need to constantly refer to the photos; and it taught me some new tricks. . . .This wide-ranging book inspires exploration, and not just because I'll soon be able to slather my warm Scottish oatcakes, roti and even bagels with my own jam, thanks to THE RIVER COTTAGE PRESERVES HANDBOOK. Here Pam Corbin, who runs the Preserving Days at River Cottage, explains the fundamentals of jam, jelly, chutney, cordials, pickles, sauces and more in a demystifying manner. . . . Recipes for hearty ale chutney, spring rhubarb relish and Hugh's prizewinning raspberry fridge jam are within delicious reach." --NY Times Book Review, Summer Reading Issue, Cookbook Roundup, 6/6/10 "This book is not only beautiful and inspiring but it also adds new bread-making ideas and formulas to the lexicon. It definitely goes on my 'must-have' bread shelf." --Peter Reinhart, author of the James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice, "For a touch of the homemade every day, try the River Cottage handbooks." -Everyday Food, Favorite New Cookbooks, December 2010 "Stevens's accessible take on the subject is sure to inspire confidence, an appreciation for the craft, and a willingness to experiment." -Publishers Weekly STARRED review, 8/23/10 "A remarkably compact, glove box-friendly guidebook to baking. . . . A bread survival book. . . . The River Cottage Bread Handbook is a refreshing change from so many American cookbooks that magically transform copious recipes into 12 easy steps and still promise fail-proof recipes." -LA Weekly, 8/11/10 "Be prepared to make space on your cookbook shelf for these practical, passionate guides. . . . Stevens lays down a bread-making foundation with an in-depth introduction (and full-color step-by-step photos), then proceeds to help readers perfect their skills in his witty, conversational style." -Oregonian, 8/3/10 "These compact yet comprehensive hardcover volumes, part of a series written by experts in the River Cottage fold, inspire and instruct with their English charm, deploying a chatty hand-holding that nudges you through the process. The head River Cottage baker, Daniel Stevens, who put together THE RIVER COTTAGE BREAD HANDBOOK spends over 40 pages on mastering the basic loaf. His kneading explanation was so clear I didn't need to constantly refer to the photos; and it taught me some new tricks. . . .This wide-ranging book inspires exploration, and not just because I'll soon be able to slather my warm Scottish oatcakes, roti and even bagels with my own jam, thanks to THE RIVER COTTAGE PRESERVES HANDBOOK. Here Pam Corbin, who runs the Preserving Days at River Cottage, explains the fundamentals of jam, jelly, chutney, cordials, pickles, sauces and more in a demystifying manner. . . . Recipes for hearty ale chutney, spring rhubarb relish and Hugh's prizewinning raspberry fridge jam are within delicious reach." -NY Times Book Review, Summer Reading Issue, Cookbook Roundup, 6/6/10 "This book is not only beautiful and inspiring but it also adds new bread-making ideas and formulas to the lexicon. It definitely goes on my 'must-have' bread shelf." -Peter Reinhart, author of the James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice, "Stevens's accessible take on the subject is sure to inspire confidence, an appreciation for the craft, and a willingness to experiment." --Publishers Weekly STARRED review, 8/23/10 “A remarkably compact, glove box-friendly guidebook to baking. . . . A bread survival book. . . . The River Cottage Bread Handbook is a refreshing change from so many American cookbooks that magically transform copious recipes into 12 easy steps and still promise fail-proof recipes.� --LA Weekly, 8/11/10 “Be prepared to make space on your cookbook shelf for these practical, passionate guides. . . . Stevens lays down a bread-making foundation with an in-depth introduction (and full-color step-by-step photos), then proceeds to help readers perfect their skills in his witty, conversational style.� --Oregonian, 8/3/10 “These compact yet comprehensive hardcover volumes, part of a series written by experts in the River Cottage fold, inspire and instruct with their English charm, deploying a chatty hand-holding that nudges you through the process. The head River Cottage baker, Daniel Stevens, who put together THE RIVER COTTAGE BREAD HANDBOOK spends over 40 pages on mastering the basic loaf. His kneading explanation was so clear I didn’t need to constantly refer to the photos; and it taught me some new tricks. . . .This wide-ranging book inspires exploration, and not just because I’ll soon be able to slather my warm Scottish oatcakes, roti and even bagels with my own jam, thanks to THE RIVER COTTAGE PRESERVES HANDBOOK. Here Pam Corbin, who runs the Preserving Days at River Cottage, explains the fundamentals of jam, jelly, chutney, cordials, pickles, sauces and more in a demystifying manner. . . . Recipes for hearty ale chutney, spring rhubarb relish and Hugh’s prizewinning raspberry fridge jam are within delicious reach.� --NY Times Book Review, Summer Reading Issue, Cookbook Roundup, 6/6/10 “This book is not only beautiful and inspiring but it also adds new bread-making ideas and formulas to the lexicon. It definitely goes on my ‘must-have’ bread shelf.� --Peter Reinhart, author of the James Beard and IACP Cookbook of the Year, The Bread Baker’s Apprentice From the Hardcover edition.
TitleLeadingThe
Dewey Decimal641.8/15
Table Of ContentContents Introduction 6 Why Bake Bread? 8 Getting Started 14 Bread Making Step-by-Step 34 The Basic Bread Recipe 72 Beyond the Basic Loaf 84 Bread Made with Wild Yeast 108 Bread Made without Yeast 126 Buns, Biscuits & Batter Breads 138 Using Leftover Bread 174 Building a Clay Oven 192 Useful Things 210 Notes to the U.S. Edition 214 Acknowledgments 216 Index 219
SynopsisThe River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough , to new challenges like potato bread , rye loaves , tortillas , naan , croissants , doughnuts , and bagels , each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There's even an in-depth chapter on building your own backyard wood-fired oven.
LC Classification NumberTX769.S7985 2010

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  • by johnw513
    06 Aug, 2022

    Good knowledgeable information

    Since I want to start making bread again, I find this book very helpful. It provides a lot of background about ingredients and processes.

    Verified purchase: YesCondition: Pre-owned

  • by ils627
    08 Oct, 2024

    Thanks, good book, in good shape...

    Thanks, good book, in good shape

    Verified purchase: YesCondition: Pre-owned

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