The River Cottage Bread Handbook

The River Cottage Bread Handbook

Book - 2010
Average Rating:
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Random House, Inc.
The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There’s even an in-depth chapter on building your own backyard wood-fired oven.

Baker & Taylor
Combines informative recipes with step-by-step photos covering ciabatta, pizza dough, and bagels, in a volume complemented by instructions for building a backyard wood-fired oven.

Baker
& Taylor

A newest addition to an award-winning series inspired by the locally grown and sustainable food movement combines informative recipes with step-by-step photos covering such options as ciabatta, pizza dough and bagels, in a volume complemented by instructions for building a backyard wood-fired oven.

Publisher: Berkeley [Calif.] : Ten Speed Press, c2010
Edition: 1st U.S. ed
ISBN: 9781580081863
158008186X
Branch Call Number: 641.815 St47v
Characteristics: 223 p. : col. ill. ; 21 cm

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Liber_vermis
Oct 11, 2011

A bread recipe book with just the essentials in text and photographs. The author provides a helpful "troubleshooting" list to help overcome common problems. This cookbook uses metric measures and British terminology that may be unfamiliar to some Canadian readers. The book concludes with an informative chapter on how to build a clay oven.

h
hindins
Jan 13, 2011

I enjoyed using this book but found many of the bread recipes required more water than was given in the recipe - frequently half again as much. Also I had to adapt for non-instant yeast. But I now have a much better idea of the process which should make results more predictable.

2
22950009541673
Nov 17, 2010

British. Many measurements are by weight, although there are conversion charts near the back. Many recipes use non-wheat flours.

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