THE BREAD BIBLE

It includes over 600 colour photographs in total, both step-by-step instructions and glorious pictures of all the finished breads. A detailed step-by-step techniques section explains every stage of the bread-making process, from mixing and kneading to glazing and baking.

It features an indispensable, fully illustrated reference section covering the breads of the world, with fascinating details such as how the bread is baked, its history, shape and flavour and the type of flour used.

This book begins with a fascinating introduction to the history of bread and bakers. The comprehensive reference guide that follows is a fantastic visual catalogue of the breads of the world. Organized by country, there are photographs of scores of different breads from around the globe. There are breads from almost every country in the recipe section too, and, here, illustrated step-by-step instructions take you through each stage of the preparation and there is a photograph of every finished bread, so that you can see what you are trying to achieve.

Whether you'd simply like to identify and find out about an unusual bread or if you want to try your hand at baking a classic loaf, this volume is an essential addition to your kitchen shelf.

Author Biography: Christine Ingram is a full-time writer and author, contributing articles to many women's and special-interest magazines. Her other books include: Greens, Beans, Roots and Shoots; Soups, Chowders, Consommes and Broths; Breads of the World; Ingredients; Risotto; and The Inspired Vegetarian. Jennie Shapter is a full-time food writer and home economist who specializes in cooking food for photography. She has written over twenty cookbooks, including The Bread Machine Kitchen Handbook and The One-Pot Clay Pot Cookbook.