∎ PDF English Bread and Yeast Cookery Cookery Library Elizabeth David 9780140299748 Books

English Bread and Yeast Cookery Cookery Library Elizabeth David 9780140299748 Books

Download As PDF : English Bread and Yeast Cookery Cookery Library Elizabeth David 9780140299748 Books

English Bread and Yeast Cookery Cookery Library Elizabeth David 9780140299748 Books

Browsing through this enormous encyclopedia of bakery is something like rummaging through the attic of a centuries-old English house. Everywhere you look, there's something interesting . . . or useful . . . or just fun to know about. Go back on another day and find a whole treasure trove you missed the first time around. And, if you're used to U.S. prose and measurements, Ms. David helpfully defines everything (sometimes as a result of extensive research on her own part) and translates the measurements into terms and proportions we can use here.

I can hardly fathom the amount of research that went into this tome. There are quotations from archaic cookbooks, "receipts" from all over Great Britain and Ireland, historical anecdotes about the housewives and bakers who originated items we still know today (or, in many cases, would never have heard of except for Ms. David's research), good scientific data and analysis, and IT'S FUN TO READ.

What more could an armchair Anglophile, devoted baker, or simply sentient reader want? This book will be dog-eared and dirty before I ever get tired of reading it!


Tags : English Bread and Yeast Cookery (Cookery Library) [Elizabeth David] on Amazon.com. *FREE* shipping on qualifying offers. Here, Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens, and the different types of bread and flour available. The recipes cover yeast cookery of all kinds,Elizabeth David,English Bread and Yeast Cookery (Cookery Library),Penguin Books, Limited (UK),0140299742,Cookery by ingredient,Cooking Specific Ingredients General,Cooking

English Bread and Yeast Cookery Cookery Library Elizabeth David 9780140299748 Books Reviews

I have been using this book and Elizabeth David's recipes for over 20 years. I bought these books to give to new bakers I meet, who haven't heard of Elizabeth David. Her method of using less yeast produces really noticeably better loaves, and I use many of her specialty breads as well. Please try the Aberdeen Rowies.
Not just a cook book this covers how bread is made and some of the social implications. A very good read. It does concentrate a bit on the bread industry in England but that is presented in an interesting manner.
This book contains numerous fine points on bread making not found elsewhere. Has valuable pieces of uncommon information that will be of benefit to persons who are already knowlegeable about the craft of bread making. Also contains much information about older ingredients and methods not commonly talked about in current literature but still very useful. I own many bread books and this is one I would highly reccoment to any serious practitioner of the craft.
The best of the best in bread.
This was much as I expected it to be. Have always liked her books.Actually once met her at a book store in London.
This book is a classic. Got it for a friend since I've had it in the past, and every recipe is an education from one of the last century's best chefs. Her influence on California Cuisine can't be overestimated.
Ms. David has produced a great book that not only provides a very interesting and informative history of baking but also includes a great baking instruction reference along with recipes for anyone to folllw. Her conversions from English/European measurements to American measurements is most useful.
Not really a cookbook, though it does include recipes, this is a riveting look (at least for me) at bread and bread baking primarily in England through the centuries. It was written in the late 1970's so it's also a bit of a home baker's time capsule. There are listings of shops and suppliers that have probably been out of business for decades. But it's fascinating all the same.

So to just sum up, if you're seriously interested in bread, baking techniques, flour, yeast and salt, this book is for you. If you're looking for a quick recipe for a loaf of bread, this book probably provides TMI. But I must say, it's an informative, wonderfully written book.
Browsing through this enormous encyclopedia of bakery is something like rummaging through the attic of a centuries-old English house. Everywhere you look, there's something interesting . . . or useful . . . or just fun to know about. Go back on another day and find a whole treasure trove you missed the first time around. And, if you're used to U.S. prose and measurements, Ms. David helpfully defines everything (sometimes as a result of extensive research on her own part) and translates the measurements into terms and proportions we can use here.

I can hardly fathom the amount of research that went into this tome. There are quotations from archaic cookbooks, "receipts" from all over Great Britain and Ireland, historical anecdotes about the housewives and bakers who originated items we still know today (or, in many cases, would never have heard of except for Ms. David's research), good scientific data and analysis, and IT'S FUN TO READ.

What more could an armchair Anglophile, devoted baker, or simply sentient reader want? This book will be dog-eared and dirty before I ever get tired of reading it!