BOOK REVIEW: The World Encyclopedia of Bread and Bread Making by
Christine Ingram and Jennie Shapter
Bread has become the staple food of almost everyone on the
planet. It is highly recommended that bread be taken as a part of diet. The
plus point of bread is also its fluffy interiors that can be filled with just
about anything you can think of. The smell of bread baking has almost the
drifty affect that we all covet in baked goods. Wondering how to replicate the
perfect loaf in your home? Flip through these pages and you just might make it
true.
This book features an indispensable, fully illustrated
reference section covering the breads of the world, with fascinating details
about their shape, taste, texture and background. Over 100 traditional bread
recipes from cuisines around the world are featured in this book.
A detailed step-by-step techniques section explains every
stage of the bread-making process from mixing and kneading, to glazing and
baking. Every recipe is photographed in colour, with straightforward,
step-by-step instructions.
In my kitchen, bread has now become a daily recipe that I
tweak and play around with. Homemade loaves always beat shelf loaves anytime.
So whip out your bread maker or just your hands and get bready with it...
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