The River Cottage Bread Handbook (Google eBook)

Front Cover
Ten Speed Press, Oct 5, 2010 - Cooking - 224 pages
18 Reviews
The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There’s even an in-depth chapter on building your own backyard wood-fired oven.


From the Hardcover edition.
  

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An excellent introduction to making your own bread. - Goodreads
The recipes are very good and well laid out. - Goodreads
But some good tips in this book. - Goodreads
Wonderful reference. - Goodreads
Then I tried 2 recipes this weekend. - Goodreads

Review: The River Cottage Bread Handbook (River Cottage Handbooks #3)

User Review  - Susanne Sleep - Goodreads

An excellent introduction to making your own bread. Enough sciencey stuff for the home cook to grab onto without feeling overwhelmed. Lots of clearly written recipes, the photography is simple but ... Read full review

Review: The River Cottage Bread Handbook (River Cottage Handbooks #3)

User Review  - Problemchild - Goodreads

Compact, witty and utilitarian, Daniel Stevens is one of the worlds great communicators teaching the basics of this skill in a manner that gives confidence to the novice. This is a cracking read; you ... Read full review

About the author (2010)

As well as baking fresh bread every day in the River Cottage headquarter kitchens, DANIEL STEVENS leads the ever-popular Build and Bake courses, which equip students with the skills to build their own outdoor wood-fired oven. Daniel has been cooking and baking in professional kitchens for several years, both in Hertfordshire, where he grew up, and more recently in Dorset, where he now lives. He has been part of the River Cottage headquarters kitchen team since 2006.
 
HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, including the James Beard Award-winning River Cottage Meat Book, Hugh lives with his family on the River Cottage farm.


From the Hardcover edition.

Bibliographic information