Cooking Books -> Breads
Bernard Clayton's New Complete Book of Breads
Cameron, Donnie (Illustrator)
Simon & Schuster
Published: December 1, 2003
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In the 1970s, Bernard Clayton's The Complete Book of Breads became the bible for bread bakers everywhere. In the years since its publication, however, new equipment such as dough-mixing attachments and food processors, and new products such
as fast-acting yeast and specialty bread flour, have revolutionized the kitchen. A new era requires a new book, and Bernard Clayton has obliged with his New Complete Book of Breads. Here you'll find 200 of Clayton's original recipes from his earlier
book, all revised with modern equipment and products in mind. In addition, Clayton includes 100 new recipes gathered during the course of his research and travels as well as his interactions with friends and readers. Whether you're hungry for breads,
rolls, muffins, popovers, seasonal favorites, or exotic delights destined to become favorites, you'll find them all in the New Complete Book of Breads. --This text refers to the Paperback edition.
Bert Greene Bernard Clayton's New
Complete Book of Breads is a bona fide kitchen classic, the ultimate enlightener about the staff of life in all its infinite varieties.
First published in 1973, Bernard Clayton's The Complete Book of Breads immediately
became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard
Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The
availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and
equipment in mind.
Now America's best-loved bread-baking authority returns with the 30th anniversary edition of the New Complete Book of Breads, the definitive version of this baking classic. Clayton has written a new introduction, added a
glossary, updated the sections on ingredients and equipment, and gone through every recipe, correcting and refining each one. The inviting new design keeps Clayton's explicit, easy-to-follow instructional format and makes the book easy to use.
these pages, home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or
enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone.
Offering classic recipes while making use of modern kitchen technology, this comprehensive volume is an indispensable reference for the novice or experienced home baker looking to make the best bread with ease.
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