4.32 (751 ratings by Goodreads)
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First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.
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Product details

  • Hardback | 224 pages
  • 129 x 198 x 25mm | 437g
  • London, United Kingdom
  • English
  • UK ed.
  • Colour Illustrations throughout
  • 074759533X
  • 9780747595335
  • 10,038

Review quote

'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook' Hugh Fearnley-Whittingstall PRAISE FOR THE FIRST RIVER COTTAGE HANDBOOK, MUSHROOMS: 'The best guide to gathering and eating wild mushrooms there has ever been' Independent
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About Daniel Stevens

As well as baking fresh bread every day in the HQ 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, in Hertfordshire, where he grew up, and more recently in Dorset, where he now lives. He has been part of the kitchen team at HQ since June 2006.
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Rating details

751 ratings
4.32 out of 5 stars
5 51% (384)
4 33% (247)
3 14% (103)
2 1% (11)
1 1% (6)

Our customer reviews

The recipes in this book are good. Really good. The breads are great, some are fluffy and fruity while others are dense and nutty. I'm even planning to give the pizza oven a go. However, what sets this book apart from others is its author, Daniel Stevens, who is a great communicator and teacher. He takes the mysticism out of making bread, something I always found a little daunting, and takes you through the whole process step by step and then encourages you to try on your own. Yesterday, I made a mistake and ended up with a really sloppy dough. Thanks to Daniel I just stood back took stock of what I had and turned what should have been a spelt loaf into some wicked ciabatta. Thanks more
by David Weightman
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