The Complete Book of Breads by Bernard Clayton

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Notes about this book

  • featherbooks on April 18, 2013

    Notable Recipes according to 101 Classic Cookbooks (2012): Challah, p. 576, Dilly Casserole Bread, Dresden Christmas Fruit Bread, p.584, Grandma's Oatmeal Bread, Honey-Lemon Whole Wheat, Old Milwaukee Rye Bread, p. 568, Pane Italiano, Panettone, Pepper Cheese Loaf, Sprouted Wheat Bread, p. 566, White Breads, White Bread with Chocolate.

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  • ISBN 10 0671215485
  • ISBN 13 9780671215484
  • Published Jan 22 1973
  • Format Hardcover
  • Page Count 559
  • Language English
  • Countries United States
  • Publisher Simon & Schuster

Publishers Text

In the 1970s, Bernard Clayton's The Complete Book of Breads became the bible for bread bakers everywhere. In the years since its publication, however, new equipment such as dough-mixing attachments and food processors, and new products such as fast-acting yeast and specialty bread flour, have revolutionized the kitchen. A new era requires a new book, and Bernard Clayton has obliged with his New Complete Book of Breads. Here you'll find 200 of Clayton's original recipes from his earlier book, all revised with modern equipment and products in mind. In addition, Clayton includes 100 new recipes gathered during the course of his research and travels as well as his interactions with friends and readers. Whether you're hungry for breads, rolls, muffins, popovers, seasonal favorites, or exotic delights destined to become favorites, you'll find them all in the New Complete Book of Breads.

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