Country Breads of the World

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Lyons Press, 2000 - Cooking - 176 pages
Country Breads of the World is a remarkable collection of original recipes and secrets of bread-makers around the world. Beautifully photographed, and with step-by-step sequences revealing the techniques of the masters, Country Breads of the World relates the time honored methods behind making wonderful country loaves that rely on authentic ingredients and retain the integrity of their classic origins.In Country Breads of the World, the complete bread-making process is explored in depth, beginning with the milling of the grains used for bread flours and the different kinds of leavenings used to raise dough, to working and shaping the dough and the actual baking process. The final chapter is devoted to the decorated and enriched breads made for celebrations and festivals. Throughout, there are recipes for extraordinary breads of all kinds - hearty multi-grain loaves; slim baguettes made with fine white flour; dark, moist breads that are almost cake-like in texture; breads rich with dried fruits and nuts; flat breads, crispbreads, pancakes, rolls, puffy biscuits, doughnuts, sweet spicy buns, and much more.Country Breads of the World is inspiring in its content yet practical in its approach. Each of the recipes is clear and easy-to-follow, and is presented alongside dazzling full-color photographs. Both novice bread-makers and experienced bakers alike will find much to learn and enjoy in this beautiful book. (8 3/4 X 11 1/4, 180 pages, color photos)

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Milling the grain
Sunflowerflour loaf
Oat bread

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About the author (2000)

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).

Linda Collister studied at Le Cordon Bleu Culinary Arts Institute in London and La Varenne in Paris. She has cooked for royalty such as Queen Elizabeth and the Queen Mother. Anthony Blake is a well-known food photographer. He won the Glenfiddich Award for his work featured in Memories of Gascony. They are the authors of the Bread Book.

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