Country Breads of the World: Eighty-Eight of the World's Best Recipes for Baking Bread

by Anthony Blake and Linda Collister

Book Overview

A beautiful full-color guide to country bread making. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1585741124
• ISBN13: 9781585741120
• Release Date: January 2000
• Publisher: Lyons Press
• Length: 180 Pages
• Weight: 2.30 lbs.
• Dimensions: 0.9" x 8.8" x 11.3"

Customer Reviews

The best multigrain bread book I own

This book inspired me to buy a grain mill and start pestering my local natural-foods store to carry whole grains. I baked good bread before, but freshly ground grain makes a huge difference. The profiles of the bakers here are fascinating, the pictures are enticing, and the recipes and techniques really work. Too bad the book seems to be out of print; I hope it is reprinted soon.

A Valuable Addition to Your Bread-baking Library

This is a beautiful book and contains a very eclectic mix of recipes. The directions are clear and concise, the pictures are beautiful and provide some visuals for those who like to see what things should look like. I do wish that Collister had provided a dry yeast alternative in some of the recipes that call for cake yeast, but that's not major enough to downgrade the book. Collister concentrates on English mills, but again that's not a big deal. I'd definitely recommend this book as a wonderful addition to your baking library.

Excellent bedside bread book

After having been initially inspired to bake bread by Jamie Oliver, I progressed to this book. I have spent many hours digesting the wealth of interest and information in "Country Breads", and have had many successes with the recipes, I have actually had many requests to bring bread to work. My only complaint with the book would be that it is a little England-centric. It goes on and on about the Shipton Mill and its flour, and some of this flour is specified in recipes. Shipton Mill is a little far away from Melbourne, Australia! My favourite recipes are: the rye "Pain de Reucht", the baguettes made from a 'poolish', and the San Francisco Sourdough. I would certainly recommend the book as it has taught me a great deal, although only as a third or fourth book purchase on bread baking, not as a 'Bread Bible'.

10 star must own bread book

I own and use a variety of cookbooks almost daily since we have eclectic international tastes. And baking bread is something I do the old fashioned way a few times per week. There is nothing as sumptuous as the smell of bread baking or the taste of a warm piece of bread slathered in real butter. And the heartier the better. None of the light as air no substance white bread for me. And this book is a bread bakers delight and a big book packed with luscious photos as well as step by step directions for breads from dozens of countries. They even have glutten free bread recipes.Some of my favorites are the Sunflower seed and olive bread on page 20, mixed grain sunflower loaf on page 19,Huron or whole wheat berry bread on page 27, rye bread with dry fruit on page 43, the various rye breads, stout and oat bread, and the green tea bread. And I really love the Lincolnshire recipes from England and of course Lusesekatts from Sweden which we will be savoring this week during celebration of St Lucia.This is one of my all time favorite sit in a comfy chair near the fire with candle burning and plan for my next bake bread day books............. And it would make an excellent gift for any bread baking novice or master baker.