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Country Breads of the World: Eighty-Eight of the World's Best Recipes for Baking Bread Hardcover – Sep 1 2000

5.0 out of 5 stars 1 customer review

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Harry Potter and the Cursed Child
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Product Details

  • Hardcover: 180 pages
  • Publisher: The Lyons Press; First edition (Sept. 1 2000)
  • Language: English
  • ISBN-10: 1585741124
  • ISBN-13: 978-1585741120
  • Product Dimensions: 28.8 x 22.3 x 2.3 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #1,271,266 in Books (See Top 100 in Books)
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Product Description

From the Back Cover

Country Breads of the World is a remarkable collection of original recipes and secrets of bread-makers around the world. Beautifully photographed, and with step-by-step sequences revealing the techniques of the masters, Country Breads of the World relates the time honored methods behind making wonderful country loaves that rely on authentic ingredients and retain the integrity of their classic origins.In Country Breads of the World, the complete bread-making process is explored in depth, beginning with the milling of the grains used for bread flours and the different kinds of leavenings used to raise dough, to working and shaping the dough and the actual baking process. The final chapter is devoted to the decorated and enriched breads made for celebrations and festivals. Throughout, there are recipes for extraordinary breads of all kinds - hearty multi-grain loaves; slim baguettes made with fine white flour; dark, moist breads that are almost cake-like in texture; breads rich with dried fruits and nuts; flat breads, crispbreads, pancakes, rolls, puffy biscuits, doughnuts, sweet spicy buns, and much more.Country Breads of the World is inspiring in its content yet practical in its approach. Each of the recipes is clear and easy-to-follow, and is presented alongside dazzling full-color photographs. Both novice bread-makers and experienced bakers alike will find much to learn and enjoy in this beautiful book. (8 3/4 X 11 1/4, 180 pages, color photos)

About the Author

LINDA COLLISTER started her career as a sous-chef, cooking for Queen Elizabeth, the Queen Mother. She has studied at the Cordon Bleu Cookery School in London, as well as La Varenne in Paris. She is also the author, with Anthony Blake, of The Bread Book.

Customer Reviews

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Top Customer Reviews

Format: Hardcover
I own and use a variety of cookbooks almost daily since we have eclectic international tastes. And baking bread is something I do the old fashioned way a few times per week. There is nothing as sumptuous as the smell of bread baking or the taste of a warm piece of bread slathered in real butter. And the heartier the better. None of the light as air no substance white bread for me.
And this book is a bread bakers delight and a big book packed with luscious photos as well as step by step directions for breads from dozens of countries. They even have glutten free bread recipes.
Some of my favorites are the Sunflower seed and olive bread on page 20, mixed grain sunflower loaf on page 19,Huron or whole wheat berry bread on page 27, rye bread with dry fruit on page 43, the various rye breads, stout and oat bread, and the green tea bread. And I really love the Lincolnshire recipes from England and of course Lusesekatts from Sweden which we will be savoring this week during celebration of St Lucia.
This is one of my all time favorite sit in a comfy chair near the fire with candle burning and plan for my next bake bread day books............. And it would make an excellent gift for any bread baking novice or master baker.
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Most Helpful Customer Reviews on (beta) HASH(0x9e9930e4) out of 5 stars 7 reviews
15 of 15 people found the following review helpful
HASH(0x9b916bdc) out of 5 stars Excellent bedside bread book Oct. 14 2004
By J. Blackman - Published on
Format: Hardcover
After having been initially inspired to bake bread by Jamie Oliver, I progressed to this book. I have spent many hours digesting the wealth of interest and information in "Country Breads", and have had many successes with the recipes, I have actually had many requests to bring bread to work. My only complaint with the book would be that it is a little England-centric. It goes on and on about the Shipton Mill and its flour, and some of this flour is specified in recipes. Shipton Mill is a little far away from Melbourne, Australia! My favourite recipes are: the rye "Pain de Reucht", the baguettes made from a 'poolish', and the San Francisco Sourdough. I would certainly recommend the book as it has taught me a great deal, although only as a third or fourth book purchase on bread baking, not as a 'Bread Bible'.
2 of 2 people found the following review helpful
HASH(0x9b819090) out of 5 stars The best multigrain bread book I own May 14 2007
By EB - Published on
Format: Hardcover
This book inspired me to buy a grain mill and start pestering my local natural-foods store to carry whole grains. I baked good bread before, but freshly ground grain makes a huge difference. The profiles of the bakers here are fascinating, the pictures are enticing, and the recipes and techniques really work. Too bad the book seems to be out of print; I hope it is reprinted soon.
2 of 2 people found the following review helpful
HASH(0x9c1bde04) out of 5 stars Country Breads of the World Dec 18 2013
By Karen Jescavage-Bernard - Published on
Format: Hardcover Verified Purchase
Interesting to learn what's out there, but not especially useful. Before making any of the recipes, decide if the flour/water ratios are workable. I found some of them cited an impossible quantity of flour. A better source list (for instance for the German liquid starter for rye bread) would be helpful.
2 of 2 people found the following review helpful
By Amazon Customer - Published on
Format: Hardcover Verified Purchase
not exactly what we were looking for but it is a nice book
We would recommended it to anyone researching bread recipes
By happythoughts - Published on
Format: Hardcover Verified Purchase
Great book. Full of recipes that are very delicious. The only thing I wish it had more variety. I was not able to locate certain breads in well-known countries such as Lebanon.

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