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The Complete Book of Breads
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 ha ...more
Hardcover, 603 pages
Published January 22nd 1973 by Simon & Schuster
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This was the first bread book I bought, and I used it extensively in my first go-round with bread baking. I bought the second edition when it came out, but find myself going back to this version, even though it's falling apart. There are recipes in here (like the Custardy Corn Bread on page 224) that don't appear in the new edition. Now that I'm retired and have more time for exploring outside interests, I want to work on understanding bread recipes enough to reduce the recipes in this book to o ...more
Bernard Clayton Jr., a newspaper reporter whose love for fresh bread inspired him to master the art of baking and write several classic cookbooks on bread and pastry, died on March 28 in Bloomington, Ind. He was 94.