This practical cookbook is both an illustrated guide to the breads of the world and a bread-making manual, with over 100 recipes for delicious home-made loaves of all kinds. The book opens with a short history of breads and bread-making before describing the different types of grains, flour and extra ingredients that can be used in baking, supported with step-by-step photographs of the entire bread-making process from kneading the dough to baking the loaf. Following this is an illustrated reference guide to the different types of bread to be found across the globe with information on history, taste and shape. The recipe section that completes the book includes all the classic breads such as Irish Soda Bread, San Francisco Sourdough and Indian Parathas to less well-known recipes such as Portuguese Corn Bread and Syrian Onion Bread.

About the Author
Christine Ingram has been a food writer for many years, contributing articles to many food and specialist magazines. Her books include The Cook's Encyclopedia of Vegetables and The Five-a-Day Cookbook. Jennie Shapter is an experienced food writer and home economist and has written and styled over 30 cookbooks, including The Ultimate Bread Machine Cookbook; Cooking in a Halogen Oven and The New Complete Pressure Cooker.


Book Information
ISBN 9780754835837
Author Christine Ingram
Format Hardback
Page Count 256
Imprint Lorenz Books
Publisher Anness Publishing