The world encyclopedia of bread and bread making

by Christine Ingram

You don't want to forget a knot as vital as the perfection loop when trying to hang gear or equipment on your next camping trip. With this guidebook, forgetting how to tie essential knots is unlikely. It includes detailed line drawings and instructions that will teach you to tie whippings, seizings, splicings, stopper knots, loops, running knots, bends, hitches, and applied decorative knots'using both natural- and artificial-fiber ropes. Also included are explanations of the various uses of each knot, advice on choosing the correct knot to use in a given situation, and easy-to-use indexes.

Genres: Cooking, Cookbooks, Reference

256 pages, Hardcover

First published May 1, 1999

Reviews

[Fredrick Danysh · Rating 3 out of 5]

The book starts off with a history of bread making as well as equipment and techniques. Breads from around the world are discussed and there are numerous recipes. Also contains wonderful color photos.

[Rob · Rating 3 out of 5]

True to the "Encyclopedia" in the title, this didn't seem to me to be a cover-to-cover read. That said, there are plenty of attractive full color photos throughout to help guide your exploration of the different varieties of bread from around the world. There's a good overview of equipment, technique, and ingredients before it jumps into an overview of different breads, organized by their regions of origin. There are some recipes in the last section (again organized by region) -- judging by the few I've checked out, even most novice bakers should have decent success.

[Azira Zainuddin · Rating 3 out of 5]

Buku ini dimulakan dengan sejaran-sejarah pembuatan roti dan ketika roti mula dijadikan makanan ruji masyarakat Barat. Turut diselitkan dengan komponen-komponen di dalam pembuatan roti seperti jenis-jenis tepung, jenis-jenis leavening agent dan sebagainya. Kemudian diperkenalkan beberapa jenis roti yang terkenal daripada beberapa negara yang berlainan seperti Bagel, English Muffin, Sourdough, Ciabatta dab Baguette dan disertakan bersama resipi-resipi bagi setiap satunya.

Bahan rujukan yang sesuai bagi homemaker yang inginkan roti yang dihasilkan sendiri. Namun bagi sisi akademik, mungkin kekurangan info dari segi saintifik.

[Pete · Rating 2 out of 5]

When I bought this book I had only recently acquired an interest in baking and making bread. So as soon as I got a scent of this book (see what I did there) I bought it and then realised the word "Encyclopaedia" in the title. A give-away really.

Yes pictorially it is lovely and definitely for bread "spotting" enthisiasts but to be honest it hasn't furthered my skills one crumb (and again there right?)So not a receommendation for finding out new and exciting recipes for bread but quite informative about what breads are made around the world.

[Martin · Rating 5 out of 5]

Like any good cookery book, this is informative and entertaining as well as providing about one hundred great bread recipes from all over the world.

[Passakorn Chorphaka · Rating 3 out of 5]

a mediocre encyclopedia, can only be used in initial stage of ideation