The Bread Bible: The Ultimate Guide to Bread Baking from Around the World, Including a Unique Directory of the Breads Found in Every Country, and with Over 100 Easy-to-follow Recipes to Make at Home - Tapa blanda

This work includes over 130 traditional bread recipes and variations from every corner of the world, from northern Europe and the Mediterranean to India and North and South America. It includes over 850 colour photographs in total, both step-by-step instructions and glorious pictures of all the finished breads. A detailed step-by-step techniques section explains every stage of the bread-making process, from mixing and kneading to glazing and baking. It features an indispensable, fully illustrated reference section covering the breads of the world, with fascinating details such as how the bread is baked, its history, shape and flavour and the type of flour used. This book begins with a fascinating introduction to the history of bread and bakers. The comprehensive reference guide that follows is a fantastic visual catalogue of the breads of the world. Organized by country, there are photographs of scores of different breads from around the globe. There are breads from almost every country in the recipe section too, and, here, illustrated step-by-step instructions take you through each stage of the preparation and there is a photograph of every finished bread, so that you can see what you are trying to achieve. Whether you'd simply like to identify and find out about an unusual bread or if you want to try your hand at baking a classic loaf, this volume is an essential addition to your kitchen shelf.

Christine Ingram is a full-time writer and author, contributing articles to many women's and special-interest magazines. Her other books include: Greens, Beans, Roots and Shoots; Soups, Chowders, Consommes and Broths (both Southwater); Breads of the World; Ingredients;; Risotto; and The Inspired Vegetarian (all by Lorenz Books). Jennie Shapter is a full-time food writer and home economist who specializes in cooking food for photography. She has written over twenty cookbooks, including The Bread Machine Kitchen Handbook (Southwater) and The One-Pot Clay Pot Cookbook (Lorenz Books).