simple but excellent

books:


	• The Bread Book Linda Collister, Anthony Blake The Lyons Press, 2000 - 196 pages average customer review:based on 9 reviews view larger image
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highly recommended

almost perfect

This has been amazingly helpful and inspiring. Only trouble is with water/flour ratios. My sister and I (even in different climates) have noticed it always seems to call for too much flour. With that adjusted, pastries, sweet breads, quick breads, sourdoughs...delicious

simple but excellent

This is my favourite bread book, all the recipes I have tried worked well, although I'd suggest a different book for sourdough's. In response to a previous reviewer, the water volume will never be completely accurate because it depends on the flour used. I have tried more modern books by Rose Levy Beranbaum and Reinhart, but this is still the book I return to for my everyday bread.

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Great book!

This is a great cookbook! I have found some of my new favorite bread recipes in this cookbook. The Portuguese Sweet Bread is awesome! Not to mention the Foccacia and the Onion Bread, Mmmmmmm! Very good recipes.

Great bread

I just baked the basic loaf from this book and it was excellent for so little effort and time. The photos are surprisingly useful. Whereas other books often reserve photos for the finished product, this one shows many of the steps as well and attempts to show the appropriate consistency of the dough.

The only problem I have found is that there are references to incorrect pages throughout the book. For example, in the sourdough chapter the text refers you to page 176 for instructions on how to keep a starter for longer than a few days but that page is a series of recipes for sweet icings and fillings. I know of at least one other similar mistake without really looking for them. If the information is important (like how to keep a starter going) you can normally locate it using the index.

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Superb Book!

Linda Collister has a long history of producing top notch books, and this is one of her best! I am delighted it is now available in paperback, and as a baking intructor with a Cordon Bleu affiliated school I highly recommend this book to my students. The recipes range form traditional to modern and always come out beautifully.

reviews: page 1, 2

A beautiful full-color, step-by-step guide to bread making--with over one hundred and thirty recipes ranging from traditional Native American fry bread to contemporary ciabatta loaves of Italy.

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