No other cooking process can compete with bread baking for sensory satisfaction. The mixing of powdery flours; the living, rising yeast; the tactile pleasure of kneading; the house-filling aroma of baking; and the savor of the final loaf offer a full range of stimuli. Bernard Clayton's New Complete Book of Breads updates a baker's classic, and any library that missed the first edition or finds its copy in tatters will want to add this new edition. Clayton comprehensively addresses the home baker's craft, covering white, bran, whole wheat, rye, barley, oat, buckwheat, and sourdough exemplars. Festive, cheese, herb, and flat breads round out this encyclopedia. Chemically leavened quick breads, such as cornbread and biscuits, are also covered. There's even a chapter on baking for dogs! Estimated preparation times for each step of the recipes help bakers avoid sequencing errors. Both the book's breadth and the instructions for storage and troubleshooting add to its reference value. Mark Knoblauch
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Had a paperback edition and used it until the pages fell out. My go-to book for everything that is bread-related. Read morePublished on Feb. 20 2013 by Baby Christian
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.Published on Dec 5 2012 by arina
Lots of explanations and instructions. One of the best cookbooks I own (collection of over 70) It's even has instructions on building an outdoor oven.Published on May 6 2011 by karenb
After purchasing a bread machine, and baking a few loafes, I was unhappy with the results. I decided to try baking by hand. Read morePublished on March 17 2003 by Tom B.
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. Read morePublished on Sept. 13 2002 by Joanna Daneman
I've been baking breads for over 20 years and this is still the book I turn to the most. There are many recipes here that I continue to make over and over and I still turn to it to... Read morePublished on Sept. 5 2001 by William Egan