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Online Catalogue > books > food & drink > bread & baking

	bread & baking books If you agree with our message, and want to help us spread it, and to keep providing free information via our factsheets, links and forum, as well as all the other things we do, please get books from us instead of from giant companies with a very different agenda.


	bread Daniel Stevens First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. 224pp more on bread & baking Price: £14.99
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	handmade breads: simple techniques for baking better bread Ciril Hitz While 'bread' once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade products at local farmer's markets, organic grocery stores, specialty shops ...even the internet. Handmade Breads will show you that that finding these specialty breads is as easy as looking in your own kitchen. Handmade Breads provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising and the baking itself more approachable and less intimidating. With step-by-step full-colour photography and clear directions, chef Ciril Hitz will show you how with just ten formulas you can create more than 40 different products - how's that for streamlined? 176pp more on bread & baking Price: £14.99
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	the bread and butter book Diana Sutton Baking your own bread and making your own butter from scratch can be creative, functional and versatile. It can also be done quickly or slowly depending on the recipe and making artisan bread is a craft set to flourish as the movement rejecting mass-produced 'cotton wool' which masquerades as bread continues. With many tips, recipes and much essential advice on preparation and ingredients, Diana demonstrates how to create loaves and buns of all shapes and sizes and butters of many flavours. The Bread and Butter Book will be essential reading for anyone wanting to rediscover the delights of both homemade bread and butter. 168pp more on bread & baking Price: £10.99
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	english bread and yeast cookery Elizabeth David 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. 624pp more on bread & baking Price: £16.99
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	crust and crumb: master formulas for serious bread bakers Peter Reinhart The author combines traditional baking methods and ingredients with streaks of creativity to create delicious loaves. This work includes over 50 of his formulae, which each lead off into new recipes, ideas and variations for ciabattas, chapatis, challah, pizzas, scones, buns, and more. 224pp more on bread & baking Price: £18.99
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	your brick oven: building it & baking in it Russell Jeavons This book is a step-by-step guide that takes you through the stages of building an oven, from choosing the site to firing up for your first bake. Russell Jeavons, a restaurateur and builder passionate about feeding people according to ancient traditions, shares his knowledge of how to build and what to cook in your brick oven. The domed oven's versatility lends itself to every kind of baking and roasting, from pizzas cooked quickly in a very hot oven to almond meringues baked slowly at a low temperature. This is a book that will change the way you experience preparing and enjoying great food! 84pp more on bread & baking Price: £10.99
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	building a wood-fired oven for bread and pizza Tom Jaine Today's bread lacks the taste of former times - partly due to the flour and the short time taken in making and maturing the dough, but mainly because of the oven. Bread is cooked in hot air, or steamed to death; it never has the chance to develop the crackling deep crust, or capture that indefinable aroma of wheat that comes from making bread slowly and baking it in brick. In the ancient world, ovens were invented solely for baking bread, and the design, materials and methods of firing of ovens still working in the Greek countryside - and those which stand ruined in village squares in the Dordogne - are essentially the same as those that baked bread for Julius Caesar. Written with the novice builder in mind, this book describes the stages of construction of a brick oven for the garden, with no fire hazards, no major structural problems and no planning difficulties. Detailed plans and illustrations are provided. Further chapters describe how to fire and run such ovens, and give recipes for basic breads and pizzas, and there is an additional section on restoring and running old ovens, thousands of which which survive in farmhouses across Britain. 160pp more on bread & baking Price: £9.99
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Online Catalogue > books > food & drink > bread & baking