Bernard Clayton's New Complete Book of Breads Hardcover – Nov 25 2003
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In the 1970s, Bernard Clayton's The Complete Book of Breads became the bible for bread bakers everywhere. In the years since its publication, however, new equipment such as dough-mixing attachments and food processors, and new products such as fast-acting yeast and specialty bread flour, have revolutionized the kitchen. A new era requires a new book, and Bernard Clayton has obliged with his New Complete Book of Breads. Here you'll find 200 of Clayton's original recipes from his earlier book, all revised with modern equipment and products in mind. In addition, Clayton includes 100 new recipes gathered during the course of his research and travels as well as his interactions with friends and readers. Whether you're hungry for breads, rolls, muffins, popovers, seasonal favorites, or exotic delights destined to become favorites, you'll find them all in the New Complete Book of Breads. --This text refers to an out of print or unavailable edition of this title.
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
Copyright © American Library Association. All rights reserved
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Top Customer Reviews
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.
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.
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.Read more ›
Most recent customer reviews
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 Bux
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 D.