Publishers: Allen Lane
Publication date: 1978
In the first part of English Bread and Yeast Cookery, there are chapters on flour milling and its history, on bread ovens, and yeast. An important chapter for home bakers is one in which Elizabeth David defines the different types of bread flour available and explains the distinctions to be made between them…
The second half is devoted to recipes. They are for bread of all colours and flours — wholewheat, white, wheatmeal, barely, rye, oatmeal.
‘The great thing about baking with yeast,’ writes Elizabeth David. ‘is the difficulty of failure.’
Beautifully illustrated by Wendy Jones
Foxing and staining to pages. It is a cookbook, after all!
Publishers: Allen Lane
Publication date: 1978
In the first part of English Bread and Yeast Cookery, there are chapters on flour milling and its history, on bread ovens, and yeast. An important chapter for home bakers is one in which Elizabeth David defines the different types of bread flour available and explains the distinctions to be made between them…
The second half is devoted to recipes. They are for bread of all colours and flours — wholewheat, white, wheatmeal, barely, rye, oatmeal.
‘The great thing about baking with yeast,’ writes Elizabeth David. ‘is the difficulty of failure.’
Beautifully illustrated by Wendy Jones
Foxing and staining to pages. It is a cookbook, after all!
