The world encyclopedia of bread and bread making

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.

If you have never made a loaf of homemade bread you have missed out on one of the most therapeutic experiences in the kitchen. The sensory delight you will experience as the bread cooks is nothing short of magical. Understandably, many of us do not have time to wait for bread to rise or feel insecure about the process of kneading. Put your fears aside, you can do this. Start on a Saturday afternoon and learn all you can. As an avid reader of history and culture, I enjoyed the history and Introduction chapters almost as much as the page after page of homemade goodness. For once the pictures actually look like what you will achieve in a home kitchen. There is an entire section on breads from various locations. Whether you just enjoy imagining you will make a loaf of bread, or want to purchase a gift for a friend....This is the book on bread you will both love. ~The Rebecca Review

Excellent book for beginners. A must for anyone who wants to fresh taste of home made bread. Excellent photographs and guidelines. Included also is method for adapting recipes for bread machines. As the name says it recipes from all over the world like England, Mediterranean and Asia are discussed, not to mention the American and festive type breads. I love it & sure that you will too