The bread book
by Linda Collister
This is The bread book as created by baker Linda Collister and photographer Anthony Blake. The bread recipes are from all around the world and are accompanied by anecdotes and special details from the bakers who shared their recipes and history with the bread. Add to this more than 300 photographs and there is bound to be something useful here for almost everyone, whether a novice or experienced in home baking.
The book is visually appealing, as is Country breads of the world, which Collister and Blake also published together. It goes beyond being simply beautiful photography, however, as it is also instructive, showing in detail even the consistency of the dough – something which is best shown rather than described, especially to bread-making newcomers. Everything from how to make a basic loaf to the more advanced art of classic croissants is accompanied by helpful photos clarifying the instructions.
The recipes are based on traditional methods of bread-making, allowing time and good kneading to develop flavor and texture. In many ways this is a classic text. Collister does not over-simplify or over-complicate the bread making process, and her explanations are clear and concise. Even baking instructors recommend this book to their students, which is high praise indeed.
Chapters are focused on different types of bread: basic breads, flatbread, quick bread, savoury bread, rye bread, sourdough, fruit and nut, celebration breads, and enriched doughs. The recipes are a diverse collection of delectable breads, ranging from Native American fry bread, babas and Aberdeen butteries, to Danish pastries, ciabatta and challah loaves. If you’re looking for a new favorite bread to make you are likely to find it here.
It is refreshing to find many recipes calling for simple ingredients and readily available (not to mention reasonably priced) flour. The interest comes more from the bread itself than from adding pricey, exotic ingredients.
Those who love their bread books packed with useful information, great recipes and fabulous photos will certainly enjoy this one. It is highly recommended.
Hey! I have this book, translated in French, since the 90’s and it is a great one, I would also recommend it, but only for yeasted breads. For sourdough breads, it doesn’t go very far (even though it contains a few recipes with sourdough).
I learnt to bake from this book about 10 years ago… and I return to it all the time. Just looking at the pictures you can almost smell the aroma of fresh bread baking. Her method and step-by-step illustrations are brilliant, whether you’re making a baguette, a plain white loaf, a tarte flambee or croissants. The anecdotes provide a lovely personal touch, too.
I agree with the previous poster that it doesn’t fully explore sourdough (I never succeeded with her starter recipe). Now that I’ve managed to establish a starter, I have made her traditional French round sourdough loaf, which is very good.