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Bernard Clayton's New Complete Book of Breads Hardcover – Nov 25 2003


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Hardcover, Nov 25 2003
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Product Details

  • Hardcover: 704 pages
  • Publisher: Simon & Schuster; Revised edition (Nov. 25 2003)
  • Language: English
  • ISBN-10: 0743234723
  • ISBN-13: 978-0743234726
  • Product Dimensions: 5.1 x 18.6 x 23.9 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Bestsellers Rank: #772,162 in Books (See Top 100 in Books)


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THIS may be your first loaf of yeast-raised bread. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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4 of 5 people found the following review helpful By Joanna Daneman on Sept. 13 2002
Format: Paperback
I should have a kind of loyalty to Bernard Clayton, Jr.'s bread book. It's big, it's complete and it has just about any bread including crackers. (Like author Clayton, I love crackers.) But recent bread books,especially those artisan books, surpass The "New Complete Book of Breads" for getting that European effect, especially for free-form wheat breads like ciabatta and Tuscan bread.
However, this book shines for the American kitchen, in which you might not be using all the latest gadgets or have re-created a stone hearth. The recipes work well with the flours available in the grocery store and health food store, whereas you might need to mail order high-ash French-style flours from catalogs if you are working towards artisan breads.
The section on holiday breads like Panettone, Pandoro, challah and stollen are especially good. There is a Finnish bread that I especially admire.
So I find I still pull this book off the shelf when I want to make good bread, but don't want to agonize over getting crackly crusts, gel-like crumb or other artisan features of specialty breads. Easy, reliable and plenty of variety here.
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By Baby Christian on Feb. 20 2013
Format: Hardcover Verified Purchase
Had a paperback edition and used it until the pages fell out. My go-to book for everything that is bread-related.
You'll never 'knead' (groan)another cook book on the subject!
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Format: Paperback Verified Purchase
charming book, great recepies, lots of them and even if you are not very interested in beginning to make breads is just a lovely book to read. thank you.
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2 of 3 people found the following review helpful By Tom B. on March 17 2003
Format: Paperback
After purchasing a bread machine, and baking a few loafes, I was unhappy with the results. I decided to try baking by hand. I bought this book randomly, and I am sure glad I did.
This book is the complete book on bread making. From white breads, to whole wheat, to sweet and special breads, this is the one source for recipes.
All recipes are clearly and logically laid out, and offer instructions for food processor, stand mixer, and by hand. Mr. Clayton offers insights, reccomendations for serving and storage, and background and origin of each recipe. My favorite so far is the "Rich White Bread".
If you are new to breadmaking as I was, or are a seasoned baker looking for a treasure trove of recipes, I cannot say enough good about this book.
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7 of 8 people found the following review helpful By B. Marold on May 25 2004
Format: Hardcover
The subject of bread baking seems to attract large, authoritative titled books, as this is the third 400 or more page book on bread which claims to be either complete or a bible. As the other two books (both entitled 'The Bread Bible' by Beth Hensperger and Rose Levy Beranbaum) were published in the last five years and Mr. Clayton's first edition of his book was published thirty years ago, Bernard Clayton has a distinct claim to have commanded this cookbook niche for the longest time, thereby having ample opportunity to correct, improve, and augment. From the author's new introduction, I see he has been doing that faithfully for the last thirty years.
In a sense, Mr. Clayton is very old school, as he was in a position to consult not only with Julia Child, but also with Craig Claiborne and James Beard, both of which have left us for tables on high. The augmentation of thirty years' effort gives us a volume which weighs in at 685 pages at an exceedingly reasonable $35. Kudos to Simon and Shuster for giving the volume the price of most cookbooks which rarely exceed 300 pages.
While Mr. Clayton arose from an 'old school' background, the general technique behind his bread recipes is very modern and will be very welcome to the inexperienced home baker. The heart of his technique for yeast breads is to use the newest incarnation of commercial yeast, typically called 'Rapid Rise'. I believe this yeast was specifically developed to work with bread machines. The fact that 'Rapid Rise' yeast can be added to dry ingredients without being proofed in warm water and sugar or flour is what distinguishes it from the older 'Active Dry' yeast from producers like Red Star and Fleishmans.
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3 of 3 people found the following review helpful By Jessica Weissman on Feb. 14 2002
Format: Hardcover
Clayton's book came out long before the latest round of fancy sourdough and other artisan bread books, but it is every bit as good as they are.
He does not spend hundreds of pages fawning over artisan bakers. He just assumes, rightly, that you and I can just go ahead and bake very good bread.
Recipes include hand, mixer and food processor versions; I have no trouble following any of the methods for any of the recipes.
And the recipes WORK! Not true for all bread books.
So if you just want to bake, rather than worship bread and a few famous bakers, get this book and get going.
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2 of 2 people found the following review helpful By D. Wolf on Oct. 22 2001
Format: Hardcover
Clayton's book is a highly useful text that lets you produce all kinds of wonderful breads. I've been using it successfully for several years.
The book's greatest value is the broad range of recipes that it offers.
It has, however, a couple of weaknesses. As one reviewer pointed out, the mingling of procedures for mixer or food processors, is rather confusing. Also, a few of the quantities given in the recipes need to be examined. Fortunately I've baked enough and can feel my way through the problems.
Don't let either of these shortcomings discourage you from getting this book. I still haven't found a better all-around book on the topic.
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