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Download The World Encyclopedia of Bread and Bread Making epub

by Christine Ingram

An illustrated guide to breads, bakers and home breadmaking. Step-by-step techniques allow you to create more than 100 traditional around the world recipes. Includes instructions on using an automatic bread-making machine.
Download The World Encyclopedia of Bread and Bread Making epub
ISBN: 1859679129
ISBN13: 978-1859679128
Category: Cookbooks
Subcategory: Baking
Author: Christine Ingram
Language: English
Publisher: Anness; First Printing edition (June 1, 1999)
Pages: 256 pages
ePUB size: 1812 kb
FB2 size: 1476 kb
Rating: 4.7
Votes: 180
Other Formats: docx txt docx azw

For years I have been looking for a bread cookbook that will show me how to make those wonderful European rolls that have begun every day at our breakfasts abroad across Europe. This is the book. I have made two of the breakfast roll recipes and they produced exactly the roll of my nostalgia. Also have been delighted with the nan and pita recipes ... much superior to others I have tried. It is a shame this book is not in print, but I was thrilled to find a good used copy.
The book in the photo was not what I insteas "Braeds: The Breads of the World." Not as advertised.
I'm into home bread making and this book helped me in making my bread better
I am relatively new to breadmaking (just 3 years) and I have found several of the basic instructions, not proofing in metal, making a sponge, using a wooden spoon and slow rising, to be invaluable.

So many bread books are too complex, they are made for graduate level pastry chefs with giant woodburning ovens and pantries that Martha Stewart would envy.

The pictures and lists are excellent. I saved myself time looking up the gluten content of oats and quinoa flour because it's in the book along with information on other exotic flours like rye and stone ground. The pictures of the effects of different glazes, ie; sugar versus flour are great and oh so useful.

The pain ordinaire has become a regular for me. I even feel confident enough in my breadmaking to try out a wild grape starter recipe I found on Allrecipes and have incorporated it into the recipes in this book. I would never have done that before, because bread seemed so difficult and mysterious. As if only professional bakers (and the Orowheat) factory could make bread. But here I am, churning out oatmeal bread and pain ordinaire with a salt crust for Sunday dinner!

I have tried four of the recipes in the book and three turned out perfect (not sure about the whole grain-seed rolls). In my mind, any recipe book that has at least three recipes that turn out and are tasty enough to be made again, well, that's a good cookbook.

I can't tell you the number of times I have picked up a recipe book, flipped through it and found that, in the entire book there was only one, maybe two recipes I would be interested in trying.
This is just another of the many issued and reissued versions of Christine Ingram and Jennie Sharpter's book on breads of the world.

This book has been published and republished by Anness and Lorenz in either the large format approximate 12" x 9" and a smaller version about 8" x 6" both with 256 pages between the covers. There are also paperback version of this book in both formats.

While this book may not be the ultimate bread book in terms of recpies, it is a wonderful book on bread from around the world. Well illustrated and with excellent descriptions I found this book a wonderful addition to my library, although it is not my go to book for making bread.

Anyone interested in adding this book to their library I recommend the large format size as the small format is just shrunken, which means the print has shrunk too and it quite small to read.
This book is written from a British perspective. Some of the worst bread in the world is to be found in Britain, and some of the best in France. Upon reading this book, however, you might get the opposite impression. The attitude of the authors to non-British breads is rather pedestrian. The suggestion to hollow out savory brioche and stuff it with mushrooms or grilled peppers is not one of "the most delicious ways of using" it, but a rather horrid suggestion (the book is full of such marginal serving suggestions). It also criticizes Pain Poilane because it can be "disappointing", as if British bread were any better.
The first 3 dozen pages have a history and primer on bread making. The section on forming breads is too short to be of any help; you will need to consult a more detailed explanation in another bread book. The next hundred pages is an atlas with 2 dozen or so countries and the breads therein. In spite of the fact that each bread description has a chatty entry, the descriptions of the individual breads do not always describe what the ingredients are or what it tastes like. Not all encyclopedia entries have a picture, although many of them do (all of the recipes do). The last section has roughly 100 bread recipes of varying quality. Many are very interesting, using such things like all purpose flour or employing a second dough kneading after the initial proof. On the whole, I liked the recipe section but thought that the encyclopedia section was kind of a waste of time. The only real problem is the small size of the text (you'll need reading glasses for this one) to go along with the small 7 x 9 size of the page.
The authors are British; on the good side, it means that all of the flour measurements in the recipes are listed by weight (halleluiah!), but it also means that some of the terminology is confusing to Americans. The ingredients are those of a British grocery store, so you will have to make substitutions for American ingredients (equivalents are not supplied).
The procedures are mostly very detailed and easy to follow, although steps describing the proper dough textures or doneness while baking breads are not detailed enough (for example, if you follow their instructions for baking croissants, you will under bake them) Some of the procedures are difficult to understand or execute, and often lacking in sufficient detail. Also, the hydration levels of some of the doughs were apparently not correct, and the recipe instructions do not always describe the proper dough texture. The proofing times were often too short. The procedures listed for some of the sourdough breads may or may not work as specified.
It is an interesting, useful, and wide-ranging collection of European bread recipes not often found here in the US (there are a dozen or so American bread recipes). They have interesting flavors, but not all of them are good. It is a good collection of bread recipes to have, and many are worth trying at least once. In spite of the incompleteness and unreliability, it is a useful and enlightening guide.