English bread and yeast cookery

Front Cover
Viking Press, 1980 - Cooking - 592 pages
8 Reviews
This definitive work on bread making by one of the world's most respected cookery experts has been completely adapted for the American kitchen and contains recipes ranging from the basic loaf to puff pastry

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Review: English Bread And Yeast Cookery

User Review  - Jack - Goodreads

Forget the current deluge of books by wannabe celebrity bakers. This is a deeply personal exploration of baking by one of the all-time great cookery writers much-imitated by the many lesser writers who have followed in her footsteps. Most important of all, the recipes have never failed me. Read full review

Review: English Bread And Yeast Cookery

User Review  - CJ - Goodreads

The book's first half is a long (255 pages) discussion of how bread is made: the flours, the yeasts, the waters, the fats coupled with a diatribe on the state of "factory bread". I think she is ... Read full review

Contents

119SALT
119
EGGS DRIED FRUIT SUGAR SPICES
133
MALT EXTRACTS
153
Copyright

21 other sections not shown

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About the author (1980)

Elizabeth David changed not only the way we cook, but also how we think and write about food. Her wit and imagination, not to mention her innovative recipes, sparked an international revolution in taste that influenced cooks of her generation on both sides of the Atlantic.

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