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Take one French food authority and author, one Italian food authority and author, give them a subject like bread and a publisher like Britain's Dorling Kindersley, and the result can't help but be one of the more engaging books on bread and bread baking. DK Publishing is of the seeing-is-believing school of cookbooks, and this philosophy works particularly well in their Ultimate Bread. The opening plates of the world of bread are enough in and of themselves to drive anyone--beginner or expert baker--right into the kitchen.
The "Baking Essentials" section shows and explains the differences in various kinds of flour, wheat and nonwheat, as well as the basic ingredients (yeast, oil, eggs, salt--not a long list) and tools. The "Basic Techniques" section shows you exactly what dough should look like in the various stages of bread production. The photos are so thick with color you can almost touch and smell the dough.
But the majority of the book is dedicated to recipes. Here you will find Country Oatmeal Bread, French Baguettes, Pretzels, Ciabatta, Pain aux Noix, Brioche, Nan, Pita, Corn Bread, and Challah. There are dozens of breads in all, from the very basic to the festive. And finally, there's even a section devoted to problem solving--although the biggest problem you may have is deciding which recipe to start with. --Schuyler Ingle --This text refers to an alternate Hardcover edition.
Combine DK's gorgeous visuals with two authors skilled in the art of breadmaking, and you have the perfect book for anyone who has ever been afraid to try baking bread. Treuille, who coauthored Le Cordon Bleu Complete Cooking Techniques (Murdoch, 1997), and Ferrigno, whose last cookbook was Pizza, Pasta, and Polenta (Merehurst, 1995), begin with fundamentals such as essential ingredients and equipment before turning to basic techniques such as kneading and using a starter. Recipes for more than 100 different kinds of breads, including quick, flat, and festive breads, are offered. Each recipe has clear, precise step-by-step instructions with both metric and nonmetric measurements and time estimates. While there is no shortage of bread books to choose from, including The Book of Bread (LJ 1/97), which focuses solely on the history of bread, Ultimate Bread is an essential choice for all public libraries and any academic library with an interest in the baking arts.?John Charles, Scottsdale P.L., AZ
Copyright 1998 Reed Business Information, Inc. --This text refers to an alternate Hardcover edition.
we've tried lots of recipes, all good, clear instructions, recommend for anyone wanting to bake bread, lots of variety from around the worldPublished 20 months ago by diane jubie
After being so disappointed with Reinhart' Crust and Crumb, I bought this book and I found it really good, as it covers most of the imagined types of bread, including national... Read morePublished on March 28 2013 by carminaburana
I got this book out of the library and tried many of the recipes before buying it. Perfect bread, simple instructions and that heavenly smell of fresh bread in the house.Published on Dec 19 2012 by Phyllis Gregory
Ultimate Bread is one of the better yet easy to use bread baking books on the market. For the first time bread baker it is user friendly and offers numerous recipes which are fun... Read morePublished on Sept. 16 2002 by Timothy Okey
I bought this book because it contained a recipe for raisin bread. There were errors in the recipe;there were two references to adding flour but no flour left to add. Read morePublished on Feb. 24 2002
I have this book and it is fantastic! The illustrations and instructions are very informative and easy to follow. Read morePublished on Nov. 27 2000
This book is wonderful! I've already made several of the loaves, and I've had complete success. I especially loved the cinnamon raisin bread recipe. Read morePublished on Sept. 17 2000
I am French, so I know how very wonderful the French make their breads. These famous baking experts are from France and the helper is from Italia. Read morePublished on Aug. 31 2000 by Summer/Winter