In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available.
The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.
- Format: Paperback
- Pages: 624 pages
- Publisher: Penguin Books Ltd
- Publication Date: 26/04/2001
- Category: Cookery by ingredient
- ISBN: 9780140299748
- Hardback from £10.95
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Review by Telute
If you can thing of something to make which either contains yeast, or is some form of bread it will be covered here. David goes through the history of bread making and the background of each form of bread etc is explained. The recipes are often short, and could confuse someone not familiar with the methods used. However they invariably work, and the collection is as near to definitive as its scoe allows. A wonderful book for anyone who loves bread.