Vous voulez voir cette page en français ? Cliquez ici.

Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Celebration Breads: Recipes, Tales, and Traditions [Paperback]

Betsy Oppenneer , John Burgoyne
5.0 out of 5 stars  See all reviews (4 customer reviews)

Available from these sellers.


Formats

Amazon Price New from Used from
Hardcover --  
Paperback --  
Join Amazon Student in Canada


Book Description

Dec 3 2010

Every culture celebrates with food. And no food has a greater influence on culture, history, or religion than bread. From the unleavened matzo of Passover to the German stollen of Christmas, from the British hot cross buns baked on Good Friday to the Russian kolach baked for any special occasion, bread in its many forms brings people together, linking traditions and generations.

Bread is Betsy Oppenneer's passion. A renowned cooking teacher, she has spent most of her life baking, and much of it traveling. Celebration Breads: Recipes, Tales, and Traditions is a collection of more than 75 sweet and savory breads from around the world -- from the Americas and Western Europe to Africa and Russia. From her anecdotes about the history and traditions associated with the breads, you'll discover the tradition behind each recipe. Christmas breads from Czechoslovakia, Switzerland, and Egypt; traditional New Year's Challah from Eastern Europe; and Easter bread from Poland are just a few of the recipes for breads made to celebrate well-known holidays, but Betsy has unearthed many more. Bread lovers will be eager to prepare such recipes as Bread of the Dead, a bread from Mexico made in honor of the Day of the Dead; and Scalded Bread, traditionally baked in Lithuania in preparation for marriage. No matter what the occasion, Celebration Breads has the perfect recipe for you.

Teacher that she is, Betsy wants all bread bakers to succeed, whether they're baking their first loaf or their hundredth. Each recipe is laid out in painstaking detail, with instructions for making the bread by hand, with a heavy-duty mixer, using a food processor, and by using a bread machine (if possible). Betsy provides comprehensive chapters on: Bread-Baking Ingredients and Equipment; How to Make Bread (including the 4 Basic Rules of Bread Making); Essential Tips and Techniques for novices and experts alike; a Sources list; and an extensive Bibliography. Betsy even includes a section on Homemade Candied Fruits, in which she provides instructions on how to candy your own fruit and citrus peel to obtain a truly authentic product.

With more than 70 black-and-white line drawings by John Burgoyne (known for his work for Cooks Illustrated magazine), Celebration Breads is an invaluable addition to the bread-baking bookshelf.

--This text refers to an out of print or unavailable edition of this title.

Product Details


Product Description

From Amazon

Japan is about the only nation not represented in Betsy Oppeneer's Celebration Breads. And guess what? In Japan they don't celebrate holidays or special events with bread. Everywhere else, well, it's another story. And who better to tell that story than Betsy Oppeneer, longtime cooking teacher, author of Breads from Betsy's Kitchen, The Bread Book, and Betsy's Bread. There was a time in Europe when eggs and sugar were so costly none but the wealthy could use them for anything but special events, usually holidays like Easter or Christmas. Or there are special breads linked to events like the Hanukkah, the Festival of Lights. Oppeneer has scoured the world for breads closely linked to this spirit of celebration, of special event. And what she found, in many cases, was a disappearing world where new generations were failing to carry on traditions and old recipes were fading out of mind and history. Celebration Breads acts as something of a bridge between what has been and what can be.

Always the careful, thorough teacher, Oppeneer begins her book with chapters on ingredients, special equipment, the how-tos of doing it by hand, by heavy-duty mixer, by food processor, or bread machine, and tips and techniques. She divides her recipe chapters by region: Africa, the Americas, the British Isles, Eastern Europe, the Eastern Mediterranean, the Middle East, Russia and Asia, Scandinavia, and Western Europe. You'll find flat breads like Egyptian Zalabya and yeast breads like Chelsea Buns. There are sweet breads and savory breads. Big breads and little breads. And in each of the more than 75 recipes Oppeneer is right there at your shoulder, enjoying new discoveries and old friends right along with you. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

With recipes for more than 75 savory and sweet breads, Oppenneer's book offers home bakers accessible, homey recipes with wonderful histories about the celebrations associated with each entry. The author, a culinary teacher and consultant, lists the basics, such as ingredients, equipment and the steps to making bread (whether by hand, heavy-duty mixer, food processor or bread machine). From there, she organizes her book according to geographic region (Africa, The Americas, British Isles, Eastern Europe, Scandinavia, etc.). Her choices sometimes surprise: under Morocco, she places the Yom Kippur celebratory dish, Sephardi Bread, which is filled with a mixture of coriander seeds and almonds; the holiday is celebrated in Canada with Montreal Bagels. For a wedding celebration, Oppenneer recommends Irish Soda Bread ("bread was broken over the bride as she entered her new home and became the woman of the house"). From Norway for Christmas comes Julekake, made with cherries and almonds and served with brown goat cheese. This solid book's stories are as warm and pleasing as fresh-baked bread.
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Inside This Book (Learn More)
Browse and search another edition of this book.
First Sentence
Yeast is an amazing living fungus that hangs in suspension until warm water activates it. Read the first page
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

Customer Reviews

4 star
0
3 star
0
2 star
0
1 star
0
5.0 out of 5 stars
5.0 out of 5 stars
Most helpful customer reviews
Format:Hardcover
I ordered this book by experienced and highly recognized bread baking author, Betsy Oppenneer, because I was having no luck finding a recipe for Eastern European Paska (Easter) bread in my many other weighty bread baking books. I had even looked into cookbooks of eastern European cuisines such as Hungarian, Polish, Russian, Slovakian and Ukrainian. I found only one, which was so simple, I was sure the authors did not give it a lot of thought, or, eastern European peasants really did make this kind of very simple bread because they simply did not have the money or access to saffron, dried fruits, and fresh butter.
I was pleased to find that Ms. Betsy had not one, but two eastern European Easter bread recipes spelled Paska in the Ukraine and Pashka (or Kulich) in Russia. As luck would have it, I had also found a Pashka bread recipe in the latest Easter issue of Gourmet magazine that was, of course, different from Ms. Betsy's recipe. Of course, Oppenneer anticipates this by saying that she often finds dozens or even hundreds of different recipes under the same traditional name. The problem is generally to find the recipe that most closely resembles your personal memory, especially if your Grammy didn't write this precious recipe down or your bakery source has gone out of business or moved its business to Orlando.
All of this is to warn you that even though a recipe you remember may be in this book, it may not be exactly the same as you remember from your childhood or from a trip to Prague or Marseilles or Casablanca. In spite of this warning, it seems to me that Ms. Oppenneer has done a real scholar's job of presenting a good take on a wide selection of the world's celebration breads. In the process, she has reminded us of how central bread is to many cultures' spiritual life.
Read more ›
Was this review helpful to you?
5.0 out of 5 stars My New Favorite Book! May 5 2004
Format:Hardcover
This is my new favorite book! I've been baking bread since I was 7 years old, and I love to get my hands into a pile of dough. Betsy Oppenneer is my roommate at IACP Conferences, and one of me dearest friends, so sue me if I'm prejudiced, but... she has left NOTHING out of "Celebration Breads!" She has researched not only the recipes, but also the history of each of the breads included in the book. Additionally, she's included three methods for making most of these breads: by mixer, by food processor and by bread machine. Take your pick. She's included some fried treats as well as more traditional breads from all over the world. I've especially enjoyed comparing her recipes with those I've been baking for years. Whatever your ethnic heritage, you will find easy-to-follow recipes for the breads and coffee cakes you grew up with. This may be the perfect year to "get your hands into a pile of dough" and create a tradition!
Was this review helpful to you?
5.0 out of 5 stars Celebration Breads : Recipes, Tales, and Traditions April 22 2004
Format:Hardcover
Oppenneer is a cooking teacher and author (The Bread Book). Here she presents recipes for 75 special breads from all over the world, including Navajo Kneeldown Bread, English Soul Cakes, and Rosca de Reyes, a Spanish bread for Epiphany. Each one is accompanied by a description of the holiday or other occasion the bread celebrates. Organized by country or region, the recipes are clear and well written, and there are also individual chapters on ingredients, equipment, and techniques. However, it would have been helpful to have more introductory material or some sort of general overviews in the recipe sections, rather than just the recipes and their individual histories. Nevertheless, this is recommended for most baking collections.
Was this review helpful to you?
5.0 out of 5 stars Great addition to cookbook collection Oct. 15 2009
Format:Hardcover
Awesome book. Was having a hard time finding recipes that were not for a bread machine when I stumbled on this book. What I love most is that the author gives the background and history behind every recipe. Great for anyone that likes any kind of baking.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.3 out of 5 stars  3 reviews
12 of 12 people found the following review helpful
5.0 out of 5 stars Excellent Special Topic Bread Book. Must Have for Bakers May 16 2004
By B. Marold - Published on Amazon.com
Format:Hardcover
I ordered this book by experienced and highly recognized bread baking author, Betsy Oppenneer, because I was having no luck finding a recipe for Eastern European Paska (Easter) bread in my many other weighty bread baking books. I had even looked into cookbooks of eastern European cuisines such as Hungarian, Polish, Russian, Slovakian and Ukrainian. I found only one, which was so simple, I was sure the authors did not give it a lot of thought, or, eastern European peasants really did make this kind of very simple bread because they simply did not have the money or access to saffron, dried fruits, and fresh butter.
I was pleased to find that Ms. Betsy had not one, but two eastern European Easter bread recipes spelled Paska in the Ukraine and Pashka (or Kulich) in Russia. As luck would have it, I had also found a Pashka bread recipe in the latest Easter issue of Gourmet magazine that was, of course, different from Ms. Betsy's recipe. Of course, Oppenneer anticipates this by saying that she often finds dozens or even hundreds of different recipes under the same traditional name. The problem is generally to find the recipe that most closely resembles your personal memory, especially if your Grammy didn't write this precious recipe down or your bakery source has gone out of business or moved its business to Orlando.
All of this is to warn you that even though a recipe you remember may be in this book, it may not be exactly the same as you remember from your childhood or from a trip to Prague or Marseilles or Casablanca. In spite of this warning, it seems to me that Ms. Oppenneer has done a real scholar's job of presenting a good take on a wide selection of the world's celebration breads. In the process, she has reminded us of how central bread is to many cultures' spiritual life. This alone, aside from nutritional questions, is enough for me to not give up my bread in all its varieties in the face of `low carbohydrate' diet doctrines. The best part of this book is that it does not limit itself to coverage of `Bread Central' running from Paris and Rome through Germany to Vienna and the Slavic lands in the Balkans and into the Ukraine and Russia to the Urals. There are interesting samples from northern Africa (Egypt and Morocco, of course), native America (and some European imports to the new world), the Middle East, Greece, Scandinavia, and a rather large contingent of breads from the British Isles, featuring the famous Irish soda bread, hot cross buns, and Shrovetide Pancakes. It should come as no surprise that there are no representatives from the Orient, as wheat, and therefore, bread, simply did not play a large part of their cuisine. I am just a little surprised that there are no samples from south Asia, as I know there are flatbreads common to Indian / Pakistani cuisines. No matter, as the author provides an excellent bibliography of books and that very new, very 21st century bibliography of Internet web sites.
All of these very good things would be of little value if the recipes and bread baking techniques in this MS were not up to snuff. Take my word for it. They are very up to snuff. The book does not give bread baking technique the great depth of treatment you may find in a volume by Peter Reinhart or in Rose Levy Beranbaum's `the bread bible', but I found the author's understanding of her subject and her skill with imparting that understanding to be as much or more lucid as these experts, who are dealing with the more difficult task of covering the entire world of bread, ingredients, and techniques. As far as she goes Ms. Oppenneer makes it all seem very, very easy, without skimping on any of the niceties. Her explanation of kneading and her rationale for that technique may be worth the price of admission for serious, amateur breadmakers.
As this is a book on specific breads and not on breadmaking in general, Ms. Oppenneer does not cover things like artisinal breads based on sponge, poolish, or biga. In fact none of these words appear in the index, even though I did find one recipe which used a sponge. One indication of this limited range is that Ms. Betsy gives four important steps to bread baking over four pages of text, while Beranbaum takes ten steps and about thirty pages to cover basic bread baking. This reinforces the fact that this book is not the only bread book you will need.
Aside from the interest in the subject of the book, the most interesting aspect of the book is that the author gives techniques based on up to four different types of equipment. These are your hands, a stand mixer, a food processor, and a bread machine. I never use a bread machine or a food processor to make bread so I cannot make any judgment on these techniques. I can say that the manual and stand mixer techniques are excellent, with many new twists on how to use this very versatile machine to make bread. Understandably, not every machine works with every type of bread. Next to manual techniques, the stand mixer is the most widely applicable method.
One somewhat disorienting position taken by the author is her not routinely blooming yeast before adding it to other ingredients. Just as I first learned to work with yeast by blooming active dry yeast in warm water and sugar, Ms Oppenneer says she first learned a simpler `standard' technique of simply suspending the active dry yeast in warm water. This is the method she uses in most recipes.
Highly recommended book for those who are looking for a traditional bread recipe. Also highly recommended for bread bakers in general. Especially good for novices, although few recipes are `easy'.
10 of 10 people found the following review helpful
5.0 out of 5 stars My New Favorite Book! May 5 2004
By June Jacobs - Published on Amazon.com
Format:Hardcover
This is my new favorite book! I've been baking bread since I was 7 years old, and I love to get my hands into a pile of dough. Betsy Oppenneer is my roommate at IACP Conferences, and one of me dearest friends, so sue me if I'm prejudiced, but... she has left NOTHING out of "Celebration Breads!" She has researched not only the recipes, but also the history of each of the breads included in the book. Additionally, she's included three methods for making most of these breads: by mixer, by food processor and by bread machine. Take your pick. She's included some fried treats as well as more traditional breads from all over the world. I've especially enjoyed comparing her recipes with those I've been baking for years. Whatever your ethnic heritage, you will find easy-to-follow recipes for the breads and coffee cakes you grew up with. This may be the perfect year to "get your hands into a pile of dough" and create a tradition!
3.0 out of 5 stars This book has nice recipes but unfortunately does NOT have any photos Aug. 18 2014
By M. S. Aschenbrenner - Published on Amazon.com
Format:Hardcover
This book has nice recipes but unfortunately does NOT have any photos, it only has drawings. If you are just starting into bread making this is NOT a book for you.
Search Customer Reviews
Only search this product's reviews

Look for similar items by category


Feedback