BREAD by Eric Treuille and Ursula Ferrigno

ISBN 1-4053-0511-8

This book is instantly recognizable by the typical Dorling Kindersley format. It's clear and easy to follow. I'd recommend this book to someone who has a bread machine and wants to branch out and try a little hands-on dough. The recipes are a good mix of Eric's expertise and embellished beautifully by the Italian flair of Ursula. However, the dominant use of dried yeast is heavy handed and the instructions on using fresh yeast, only at the beginning of the book, are laborious. My suggestion would be to half the amounts of yeast and crumble fresh yeast directly into the flour. Otherwise, a good reference book with wonderful photographs and sound recipes.

Latest News and New Recipes....

Courgette bread probably one of my favourite breads...
Click here for details

Olive bread for focaccia or pizza dough
Click here for details

Multigrain bread for taste and texture...
Click here for details

CONTACT

For details on courses, demonstrations and events or information to trouble shoot bread making in your own home click here