English bread and yeast cookery

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Viking Press, 1980 - Cooking - 592 pages
3 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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User Review  - tonysomerset - LibraryThing

Just finished the introductory two fifths lead in of this wonderful book. What a wealth of knowledge and historical information she shares with us. When you stop and think about, grain has always been ... Read full review

LibraryThing Review

User Review  - Carrie.deSilva - LibraryThing

A formidable and scholarly work - one of Elizabeth David's (1913 - 1992) later outputs, first published in 1977. Great detail on the raw ingredients : grains, yeast, salt, liquids, fats, etc. and ... Read full review

Contents

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

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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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