Bread: Baking by Hand or Bread Machine | 
 enlarge | Authors: Eric Treuille, Ursula Ferrigno
Publisher: Dorling Kindersley Publishers Ltd
Category: Book
List Price: £9.99
Buy New: £5.17
You Save: £4.82 (48%)
New (19) Used (4) from £5.00
Avg. Customer Rating:  16 reviews
Sales Rank: 19311
Media: Hardcover
Pages: 168
Shipping Weight (lbs): 1.5
Dimensions (in): 9.3 x 7.8 x 0.9
ISBN: 1405319968
EAN: 9781405319966
ASIN: 1405319968
Publication Date: February 1, 2007
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: BRAND NEW - ***Delivery usually * 2 - 3 * working days - From Aphrohead of SOUTHPORT, Lancs, uk *** . Priority Airmail used Worldwide on International orders. Thanks from all at Aphrohead.
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| Customer Reviews: Read 11 more reviews...
More Types of Bread You Can Shake A Rolling Pin At!!!!! August 8, 2008
I love baking and have stacks of books but I have never bought a bread making book as most recipe books seem to cover it in some form or another. But I borrowed this book from the library out of curiosity and as it's the school summer holidays I thought it would be fun to try and make some unusual bread with the kids. I have been so pleased with the book and the choice of recipes I have decided to buy a copy for my own 'cooking library'.
As the other reviews say, there is so much detail about bread baking starting with a gallery of fantastic loaves to tempt you before you even started!!! Also the basic techniques in lots of 'user friendly' detail, the essentials (lots of info on types of wheat and non-wheat flour).
The recipes included are Daktyla (Greek Village Bread), Grissini Torinesi, Pain De Campagne, Pane Di Semola, Landbrot, Hungarian Potato Bread, Focaccia Farcita, Cheese Hearth Bread, Stromboli, Schiata with Roasted Red Onion and Cheese (or with Black Grapes and Wine Soaked Raisins).Brioche, Olive Oil Bread from Mantua, Zopf (Swiss PLaited Loaf), Parker House Rolls, Partybrot (German Party Bread), Fan Tans, Ekmek (Turkish Country Bread), Naan, Piadini (Italian Flat Bread), Torta Al Testo (Bread of the Tile), Pain Tunisien, Barbari (Persian Sesame Bread), Pide (Turkish Seeded Bread Pouch), Fougasse, Challah (Jewish Sabbath Bread), Pan De Muerto (Bread of the Dead), Ciambella Mandorlata (ring shaped Easter Bread), Bolo-Rei (Epiphany Bread), Panettone,
I could go on but I think you probably get the picture, a worldwide choice of bread recipes.
Lastly a small section on recipes using bread and a section on problem solving.
Truly a recommended book to add to any bakers library. Happy Baking!!!!
Absolutely Fabulous! October 4, 2007
4 out of 4 found this review helpful
This book is the BEST for bread making - you only have to be a bread eater and a bread lover to enjoy it. Mouthwatering photographs and step by step recipes from around the world enable you to cook up a treat every time!
I have owned this book for a few years now and I have worked through several of the recipes without any failures or problems. Breads you only ever read about are photographed and explained - sour dough bread and corn bread and cinnamon bread from the States, potato bread from Hungary, pitta bread and lavash bread from the East, festive breads from around the world...and all sorts of amazingly inventive techniques like plaiting, toppings, ingredients and troubleshooting. Also some rapid (non-yeast) breads. It has helped me to understand what is going on with the bread dough and what to expect at every stage. Developing a feel for the process helps eliminate those really frustrating mistakes...
Buy this one and borrow the others from the library. The only problem is not enough time to make them all - and too many folk interested in eating them with you!
Great book November 15, 2006
2 out of 2 found this review helpful
This book pretty much covers everything you would want to know - breads from all over Europe, starters, sourdoughs and ingredients. I bought it with Linda Collister's Bread Book and personally thought that this was more clear and consistent. The recipes are reliable and it is well-organised and well-illustrated. I am a big fan of the authors - it is worth having a look at some of their other books as well!
excellent bread book February 1, 2006
6 out of 6 found this review helpful
This is a shining example of what I have come to expect from Dorling Kindersley. The pictures tempt you to try the recipes and provide clear support to the written information. The book covers a wide range of breads from the everyday to the more exotic and each recipe is well explained and easy to follow. Unlike most books the layout and photographs make it really easy to follow and understand. As well as recipes there are some really useful sections dealing with getting the dough right and showing the skills needed in checking the stages of proving, kneading etc. It has a troubleshooting section and some wonderful information on glazes and finishes with before and after photographs. I would highly recommend this book to anyone from beginner upwards.
 inspirational (but no good for sourdough) July 18, 2005
4 out of 5 found this review helpful
I very much like the style of Eric's books (e.g. canapes and barbeque) - great visuals, clear layout, imaginative recipes - and this is no exception. There are loads of great ideas in here which I'm working through, BUT the chapter on starters is a bit rubbish, in that they all involve commercial yeasts. The point about sourdoughs is that they should be based around wild yeasts not packet stuff. Even when you have a good wild starter (as I do) the recipes seems to be unusable because of the reliance on commercial yeast. I know this approach to breadmaking is quite tricky, but I think this book's approach on it is a bit of a swizz.
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