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MAKING BREAD AT HOME by Tom Jaine
ISBN 0-297-83309-X
Tom Jaine is a master at baking and his book is probably the first of its kind since the revolution of the Chorley Process! The content is sympathetic to artisan method, knowledgeable on bread history and ingredients, has good photography, and detailed instruction. The selection of breads featured is a representation from across the world, including the most popular choices: French country, Ciabatta, Flat breads and the best of British. This is highly recommended if you wish to understand more about the science of bread making, without paragraphs of numbing tech talk.
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