Bread by Linda Collister
From Sourdough to Rye

No critic rating

Waiting for minimum critic reviews

See 1 Critic Review

unrated

Synopsis

Bread: from sourdough to rye is a delicious journey around the great breads of the world, from Linda Collister, the author of several of the best books on bread and baking. Chapters include: The Americas are richly endowed with wonderful breads, from the original tortilla to dozens of variations on sourdough, excellent Jewish breads like challah and bagels, marvelous cornbreads, and rye. France, Italy, and Spain are the source of some of the great breads of the world-try baquette, pain de campagne, ciabatta, focaccia, pizza, and more. Northern and Eastern Europe have contributed German Beer Bread, Polish Poppy Seed Roll, Swedish Saffron Bread, and the Grant Loaf-easy, foolproof, and delicious, made with just one rising and no kneading at all. South Asia includes countless regional variations on the bread theme, from the well-known wheat based breads of North India and Pakistan, such as naan and chapatti, to the delicious South Indian breads, poori and dosa, made of rice and lentil flour. Australian and New Zealand breads are typical of the many immigrant groups in the region-from Irish potato bread to splendid French baquettes produced by Vietnamese bakers. They are made with excellent produce, such as good flour, high quality dried fruit, and native ingredients such as macadamia nuta. Linda's introduction gives basic information on flours and yeasts, how to make a sourdough starter, making and kneading dough with an electric mixed, and how to make a basic loaf-the basis of many of the breads in the book. A directory of specialist flour millers and suppliers, together with stores selling bakeware and utensils for the serious baker-names, addresses, websites, and more-makes this book required reading for all home bakers, whatever their level of experience.
 

About Linda Collister

See more books from this Author
Linda Collister is a Cordon Bleu trained chef and the author of many cookbooks. She has taught cooking in grade school, planning hands-on lessons with class teachers. She is the author of Baking with Kids (Ryland Peters & Small). Martin Brigdale is a well-known British photographer specializing in food. He has photographed many cookbooks in England and the Untied States, including Foods of Greece, The Mediterranean Pantry, Michel Roux Desserts, and French Country Cooking. He is an enthusiastic home cook and loves to travel.
 
Published August 23, 2001 by Ryland, Peters & Small Ltd. 144 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Bread

http://www.thedaringkitchen.com

You will find yourself drawn to it time and again and being pleased with recipes that call for a few basic ingredients and an occasional specialty item to keep things interesting, making Bread: From Sourdough to Rye a worthwhile resource for every baker.

Jan 26 2017 | Read Full Review of Bread: From Sourdough to Rye