• English Bread and Yeast Cookery See large image

    English Bread and Yeast Cookery (Hardback) By (author) Elizabeth David

    $23.95 - Save $0.25 (1%) - RRP $24.20 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    Also available in...
    Paperback $19.83

    DescriptionFirst published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover's collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for English Bread and Yeast Cookery

    Title
    English Bread and Yeast Cookery
    Authors and contributors
    By (author) Elizabeth David
    Physical properties
    Format: Hardback
    Number of pages: 624
    Width: 138 mm
    Height: 202 mm
    Thickness: 46 mm
    Weight: 880 g
    Language
    English
    ISBN
    ISBN 13: 9781906502874
    ISBN 10: 1906502870
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC geographical qualifier V2: 1DBKE
    B&T Modifier: Region of Publication: 03
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC22: 641.815
    Abridged Dewey: 641
    LC classification: TX
    BIC subject category V2: WBVS
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB004000, CKB000000
    BIC subject category V2: 1DBKE
    BISAC V2.8: CKB021000
    Edition
    2
    Publisher
    GRUB STREET
    Imprint name
    GRUB STREET
    Publication date
    15 March 2011
    Publication City/Country
    London
    Review quote
    'What David is really out to do is to explore the role of bread in English life over the past few centuries. Hence her recipe-section, too, proves to be a magnificent historical anthology filled with lore from every source imaginable - Robert May, Hannah Glasse, Eliza Acton, forgotten Women's Institute compilations, professional baking manuals, letters from readers...She goes as far afield as pizza, croissants, and a quiche involving Roquefort or other blue cheese. But her focus remains British breads, from Irish soda-bread (still called "a cake of bread" on its home turf) to crumpets...Generous quotations from memoirists, novelists, travelers, and knowledgeable acquaintances are interspersed among the old and modern recipes - without seeming in the least like window-dressing. ' Kirkus Review