Bread: River Cottage Handbook No. 3

Review ------ "For a touch of the homemade every day, try the River Cottage handbooks." --Everyday Food, Favorite New Cookbooks, December 2010 "Stevens's accessible take on the subject is sure to inspire confidence, an appreciation for the craft, and a willingness to experiment." --Publishers Weekly STARRED review, 8/23/10 "A remarkably compact, glove box-friendly guidebook to baking. . . . A bread survival book. . . ."The River Cottage Bread Handbook" is a refreshing change from so many American cookbooks that magically transform copious recipes into 12 easy steps and still promise fail-proof recipes." --LA Weekly, 8/11/10 "Be prepared to make space on your cookbook shelf for these practical, passionate guides. . . . Stevens lays down a bread-making foundation with an in-depth introduction (and full-color step-by-step photos), then proceeds to help readers perfect their skills in his witty, conversational style." --Oregonian, 8/3/10 "These compact yet compreh Synopsis -------- First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.

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