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Learn to COOK - Bread
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List Price: N/A
Our Price: $32.34
Availability: Usually ships in 24 hours
Manufacturer: Dorling Kindersley Publishers Ltd
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Average Customer Rating:  
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Binding: Paperback
EAN: 9780751306071
ISBN: 075130607X
Label: Dorling Kindersley Publishers Ltd
Manufacturer: Dorling Kindersley Publishers Ltd
Number Of Pages: 168
Publication Date: 1998-09-24
Publisher: Dorling Kindersley Publishers Ltd
Studio: Dorling Kindersley Publishers Ltd
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Editorial Reviews:
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Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by an inspirational bread gallery with over 100 recipes, Bread is the perfect guide for both novice and experienced bakers. Featuring step-by-step sequences and easy-to-follow text that take the mystery out of baking bread, this is a complete illustrated guide to the key ingredients and equipment used in the art of breadmaking from around the world.
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Spotlight customer reviews:
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Customer Rating:
Summary: nice picture, but wrong recipe
Comment: I borrowed this book from library. At first, I am so in love with this book. There are a lot of nice pictures, and also in the begining of this book it show all the groups of Europian, Italian, etc. breads with beautiful pictures. It help me a lot to know the groups of them. I almost decide to buy one for my own, but when I tried the recipe for rolls. The bread was ok, but it need to bake in preheat 425F for 15-20 mins (that what the recipe call for). Luckily I check it first 8 mins because I don't think they need that high heat and for that long period of the time. It was almost burnt. If you want beautiful pictures, there are a lot in here, but not for recipes.
Customer Rating:
Summary: Recipes easy to compare with each other
Comment: Most of these recipes are based on the same amount of flour (3.5 cups). So unlike most bread books, it is easy to compare two different breads, and understand how a different product results from variations in the other ingredients or the method.
For example descriptions of soft, firm, sticky, doughs are hard to follow, but if the recipe lists more water than another for the same amount of flour, it is clear the aim is a softer dough. This is especially useful here at 7000 ft in the American SW where our flours and air are dry, and every recipe must be adjusted by increasing the water. With this book I have an idea where to go. The results are excellent, I used some of the recipes for display cooking for the final of a Commercial Baking Class. The crowd loved them.
Customer Rating:
Summary: full of errors
Comment: The recipes in the book are incorrect. I am suprised that the authors let this go to press without double checking each recipe. As you can see from other reviews, others have come to the same conclusion. As for me, I am returning the book.
Customer Rating:
Summary: A beautiful and thorough book
Comment: This book is absolutely beautiful! The photos of numerous breads as well as the ingredients and processes are instructive as well as a pleasure to view. I have many books on baking bread, this one is a true delight.
Customer Rating:
Summary: A READER correction.
Comment: "Page 144 the "Pain D' Epice" French Honey Spice Bread, 1 loaf. Calls for 1 1/2 cups honey, 1 1/3 cups milk, 2 eggs, spices AND 1/2 cup of flour."
Actually, page 144 calls for 3/4 cup plus two table spoons of whole-wheat flour AND 3/4 cup plus two tablespoons of rye flour.
I have baked this twice and it always comes out perfect.
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