English Bread and Yeast Cookery American Edition, with Notes by Karen Hess

From the New York Times review "Elizabeth David, one of the foremost food writers of our time, a scholar, historian, critic and artist, is above all a revolutionary. She may well revolutionize the bread industry for all of us with her book, English Bread and Yeast Cookery." Wonderful, extensive, thick and thorough treatise on bread and bread making. The recipes, complete with American equivalents, range from a six-page discussion of the basic loaf to the complexities of French puff pastry. There are breads of all colors and flours. More than an inspired collection of recipes this is in accumulation of five years of research. Informative and highly readable essays on the history and traditions of bread baking, the different types of flours available, the miracle of the yeast plant, and the merits of various ovens that can be used to make bread are masterpieces in the art of food writing. Destined to be a classic. Illustrated with black-and-white photos, drawings and engravings.

Over all a lovely clean and tight copy.

pub date: 1980 publisher: Viking pages: 592 format: Hardcover ISBN: 670296538 sku: 5893BRO $42.50 (Qty avail: 2)