Author Description

Everyone who loves bread knows the joy of a hot, fragrant loaf, fresh from the oven. Finally, here is a book that explains the mysteries of breadmaking in easy steps for the beginner, while also providing inspiration for the experienced baker. Fifty recipes from Europe, America, the Middle East, and Asia satisfy every taste for traditional breads that have endured for centuries. Tantalizing full-color photographs and step-by-step instructions guide the beginner through the classics--French baguettes, Italian foccacia, English wholemeal bread, and Irish soda bread. Specialized breads offer variety and exotic appeal: saffron bread, Majorcan potato buns, Russian black bread, Ethiopan injera, and Indian naan. All are made easy through simple explanations of breadmaking basics such as rising and shaping, and techniques of mixing, kneading, and baking. The difference between naturally leavened breads, such as sourdough, conventional yeast breads, and unleavened breads such as Mexican tortillas is also clearly explained.