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English Bread And Yeast Cookery

4.42 of 5 stars 4.42  ·  rating details  ·  120 ratings  ·  9 reviews
Here, Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens, and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, including old-fashioned spiced buns, buns, pancakes, and muffins.
Paperback, First Penguin edition, 592 pages
Published 1979 by Penguin (first published 1977)
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Community Reviews

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Sep 04, 2014 ^ rated it 5 of 5 stars
Recommends it for: Everyone who is interested in what they eat.
The title describes this book perfectly. Between the covers the reader will find anything and everything they could possibly want to know on the subject; and once the reader begins baking real, yeast risen bread .. and hot cross buns … and pizza, …and … well, after that there really is no looking back. Mrs David insists that the reader is given a background in understanding the source, properties and milling of different flours; such knowledge is incredibly useful when the home cook begins to in...more
The book's first half is a long (255 pages) discussion of how bread is made: the flours, the yeasts, the waters, the fats coupled with a diatribe on the state of "factory bread". I think she is missing her audience. Those who would pick up this book are ones who already agree with the paucity of current store-bought bread from the groceries of the 1960's and early 1970's. Once past that, the recipes look pretty interesting. I won't be trying the ones that start with "With a quarter of flour (256...more
Elizabeth David is not just a cookery writer, she is a food writer of uncommon wit, sense, and integrity. Part recipe book, part historical document,this volume contains some pithy commentary on the state of the commercial bread industry which is, regrettably, much the same now as it was in 1977. Highly recommended for anyone who loves bread, and who suspects that the supermarket loaf, no matter how tarted up by packaging and hyperbole, isn't what it seems.
Forget the current deluge of books by wannabe celebrity bakers. This is a deeply personal exploration of baking by one of the all-time great cookery writers much-imitated by the many lesser writers who have followed in her footsteps.

Most important of all, the recipes have never failed me.
Heather Schwartz
A keeper. Love the indepth look at the historical aspect of bread/yeast. I have read lots of books on bread and yeast in history but none that grabbed and exhausted the topic like this. A book you read and NEVER give to Friends of the The Library...
Jul 01, 2012 Romi added it
This is the chef d'oeuvre. Also the masterpiece if researching bread. But also practical because the recipes are also for today.
Rebecca Huston
Still one of the best books on baking bread and worth the hunt to find out what is really going on with all that yeast.
I love this little book of Bread making.
It's all about the stories.
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Born Elizabeth Gwynne, she was of mixed English and Irish ancestry, and came from a rather grand background, growing up in the 17th-century Sussex manor house, Wootton Manor. Her parents were Rupert Gwynne, Conservative MP for Eastbourne, and the Hon. Stella Ridley, who came from a distinguished Northumberland family. They had three other daughters.

She studied Literature and History at the Sorbonn...more
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