Bernard Clayton's New Complete Book of Breads
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Simon & Schuster / 2006 / Paperback

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Bernard Clayton's New Complete Book of Breads

Simon & Schuster / 2006 / Paperback

In Stock
Stock No: WW87098

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Product Description

There's nothing like the sight of bread dough rising in a bowl, or the smell of some freshly baked loaves coming out of the oven. Expand your bread-baking repertoire with award-winning author Bernard Clayton Jr.'s The New Complete Book of Breads, the 30th edition of this classic, exhaustive work. Divided into different types of bread, there are sections for white, bran, whole-wheat, rye, barley, corn, buckwheat, oat, blended grain, French & Italian, starters, sourdough, salt-rising, festive, cheese, potato, vegetable, herb & spice, fruit & nut, little, special, flat & pocket, and other sorts of fantastically amazing bread. Instructions are given, where applicable, for hand-kneading, mixers, or processors; each recipe is clearly separated into recognizable steps for kneading, risings, shaping, 2nd risings, preheating, final steps, any necessary special equipment-and times necessary for each step. A perfectly understandable book to help you craft the perfect loaf of bread! 685 pages, softcover.

Product Information

Format: Paperback
Number of Pages: 704
Vendor: Simon & Schuster
Publication Date: 2006
Dimensions: 9.25 X 7.38 (inches)
ISBN: 0743287096
ISBN-13: 9780743287098

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Publisher's Description

From the bestselling author of The New Complete Book of Breads comes the thirtieth anniversary edition of this classic baking book, now in trade paperback. In this exhaustive volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well. Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone.

Clayton also covers topics like starters and storing and freezing breads, and devotes an entire chapter to "What Went Wrong -- and How to Make It Right." Perfect for all levels of bakers, this book walks the novice through the steps and encourages the advanced baker to try new variations on recipes.

Devoted fans of Bernard Clayton will be thrilled with this easy-to-use paperback edition and delighted to see old favorites and try new ones. This is the definitive edition of the classic baking book that every good cook should own.

Author Bio

Award-winning author Bernard Clayton Jr. began his career as a reporter and foreign correspondent; baking and cooking were his hobbies. He has been writing cookbooks for more than thirty years. When Mr. Clayton travels, he investigates historical and regional recipes, conversing with cooks and bakers around the world. He is the author of numerous cookbooks, including Bernard Clayton's Cooking Across America, The Complete Book of Pastry, and The Breads of France. He lives with his wife in Bloomington, Indiana.

Editorial Reviews

"If you have an oven, you must have this book...Bernard Clayton is a master baker."

-- Marion Cunningham

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