Flour, water, salt. Bread is the most basic and necessary of foods – a simple staple, using few ingredients, that is at once a cultural symbol and a source of national pride.
The Big Book of Bread explores bread in its myriad forms, and offers delicious recipes for recreating loaves from across the globe.
With basic ingredients and equipment, and step-by-step explanations, Dr James Morton guides you through classic key bakes, many offered and selected by bakers from their countries of origin. Covering savory favourites including Soda Bread, Sourdough and Shokupan, as well as sweet treats such as Babka, Buns and Brioche, this book showcases a world of awesome loaves.
Illustrated throughout with stunning photography, The Big Book of Bread is a compendium of baking knowledge and insight, and a vital book for every bread enthusiast.
Flour, water, salt. Bread is the most basic and necessary of foods – a simple staple, using few ingredients, that is at once a cultural symbol and a source of national pride.
The Big Book of Bread explores bread in its myriad forms, and offers delicious recipes for recreating loaves from across the globe.
With basic ingredients and equipment, and step-by-step explanations, Dr James Morton guides you through classic key bakes, many offered and selected by bakers from their countries of origin. Covering savory favourites including Soda Bread, Sourdough and Shokupan, as well as sweet treats such as Babka, Buns and Brioche, this book showcases a world of awesome loaves.
Illustrated throughout with stunning photography, The Big Book of Bread is a compendium of baking knowledge and insight, and a vital book for every bread enthusiast.
About the Author:
James Morton is the author of seven books including Super Sourdough (2019) and Brilliant Bread (2013), which won the Guild of Food Writers Cookbook of the Year award in 2014. In 2012 he reached the final of BBC TV's Great British Baking Show. He works as a doctor in Glasgow, Scotland.
