Saturday 4 June 2016

99. The World Encyclopedia of Bread and Bread Making by Christine Ingram and Jennie Shapter


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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