The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such asciabatta and pizza dough, to new challenges like potato bread,rye loaves, tortillas, naan, croissants, doughnuts, andbagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There's even an in-depth chapter on building your own backyard wood-fired oven.
REVIEW SNAPSHOT®by PowerReviews
Reviewed by 1 customer
"For a touch of the homemade every day, try the River Cottage handbooks."
--Everyday Food, Favorite New Cookbooks, December 2010
"Stevens's accessible take on the subject is sure to inspire confidence, an appreciation for the craft, and a willingness to experiment."
--Publishers Weekly STARRED review, 8/23/10
"A remarkably compact, glove box-friendly guidebook to baking. . . . A bread survival book. . . ."The River Cottage Bread Handbook" is a refreshing change from so many American cookbooks that magically transform copious recipes into 12 easy steps and still promise fail-proof recipes."
--LA Weekly, 8/11/10
"Be prepared to make space on your cookbook shelf for these practical, passionate guides. . . . Stevens lays down a bread-making foundation with an in-depth introduction (and full-color step-by-step photos), then proceeds to help readers perfect their skills in his witty, conversational style."
"These compact yet compreh
Number Of Pages: 223
Published: 15th June 2010
Publisher: TEN SPEED PR
Country of Publication: US
Dimensions (cm): 20.6 x 13.5 x 2.7
Weight (kg): 0.52