The World of Bread: History - Ingredients - Recipes - Hardcover

Kraus, Ulrike; Mader, Ruth

9783899850581: The World of Bread: History - Ingredients - Recipes

Hardcover

ISBN 10: 3899850580 ISBN 13: 9783899850581

Publisher: Feierabend Verlag, 2004

Bread is one of the most multi-faceted staple foods around the world. Have you ever wondered where bagels originated, how crisp bread is made, or how to bake black bread at home? This book provides all the answers. It relates the history of the classic bread types, explains the differences between the many sorts of grains and flour, gives an overview of the international bread families, and concludes with a variety of recipes for bread dough. The combination of information, anecdotes, and recipes makes Bread not only an entertaining book to read but also provides an excellent cookbook.

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From Publishers Weekly:

In this paean to breads of the world, authors Kraus and Mader offer a brief history of the staple food before plunging a fist straight into the doughy art of bread baking. Though the grain-by-grain glossary may be more detail than the average weekend wheat warrior needs, the straightforward recipes offered throughout this lushly photographed compendium are truly a joy to at least contemplate, if not actually undertake. A few standouts include a simple formula for Indian Chapatis, hearty Cheddar Cheese Bread and Focaccia with Olives and Rosemary. The book also includes an impressive range of festive and traditional breads such as Challah and Irish Soda Bread. The authors have taken care to include a global offering of recipes, extolling the virtues of Sauerkraut Rolls and Coriander Bread as readily as Grissini and Ciabatta Rolls. Where this book truly distinguishes itself, however, is in the simplicity of its recipes. Many bread-baking manuals offer intimidating recipes requiring a multitude of steps; this upbeat cookbook gives readers hope that good bread can be achieved without too much hardship. Careful to distinguish between US and UK terms, Kraus and Mader also include a handy trouble-shooting guide addressing common baking problems and a richly detailed appendix. While a few recipes are less than thrilling—only a truly bored baker would feel compelled to bake their own hamburger buns from scratch—these occasional clunkers are mercifully few and far between. Well organized and happy to lay open flat on a flour-dusted countertop, this book will encourage even the most neophyte baker to sink their teeth into bread-making.
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