| #1042074 in Books | Grub Street Cookery | 2011-03-23 | Original language:English | PDF # 1 | 8.05 x1.78 x5.40l,1.96 | File Name: 1906502870 | 624 pages |
||3 of 3 people found the following review helpful.| Fascinating book|By Carol Raskind|Not really a cookbook, though it does include recipes, this is a riveting look (at least for me) at bread and bread baking primarily in England through the centuries. It was written in the late 1970's so it's also a bit of a home baker's time capsule. There are listings of shops and suppliers that have probably been out of business for decade||'What David is really out to do is to explore the role of bread in English life over the past few centuries. Hence her recipe-section, too, proves to be a magnificent historical anthology filled with lore from every source imaginable - Robert May, Hannah Glas
First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described...
[PDF.mb05] English Bread and Yeast Cookery Rating: 4.64 (676 Votes)
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You can specify the type of files you want, for your gadget.English Bread and Yeast Cookery | Elizabeth David. A good, fresh read, highly recommended.
