Tag: Bread

Book Review: Crumb


Crumb: The Simple Pleasures of Baking – Ruby Tandoh – Ten Speed Press – Published 28 April 2015



A baking cookbook from the young and talented Ruby Tandoh, with a focus on charming, flavorful, and practical dishes that celebrate the pleasure of casual baking.

Crumb’s explanatory and evocative prose promotes everyday baking without sacrificing the joy of the craft, defying the style of both showy, highly decorated baking as well as the dry, informative tone of “serious” baking books. A delight to read as well as to bake from, recipes like Sweet Potato Doughnuts, Pecan and Rosemary Tartlets, Raspberry Whisky Pavlova, and Blood Orange Polenta Cake are interspersed with the virtues of different types of apples, a reminiscence about Belgian buns, and a passage on the need to knead. Covering a range of baking projects from sweet to savory, chapters include cakes, cookies, bread, pastries, pies, tarts, and more.

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Review: Bread Making

Bread making


Bread Making: A Practical Guide to All Aspects of Bread Making – Jane Eastoe – National Trust – Published 1 July 2014



Bread is one of the oldest prepared foods and one of immense social and political significance. In Britain we eat about 8 million loaves a day, most of it shop bought.  But more people are now making their own bread. In this book all the techniques, ingredients, and science of bread making are explained, in addition to a range of recipes, including some from the National Trust. The recipes include the basics such as Wholemeal, Granary, Rye, Corn, and Farmhouse bread, but there are also many regional specialties, such as Barmbrack, Bara Brith, English Muffins, Crumpets, Pikelets, Beer Bread, Welsh Cakes, and Bath Buns. This attractive little book contains everything you need to inspire you to start making your own bread.

My thoughts

Bread Making is the perfect resource for everyone from bread-making beginners to advanced bread makers looking to expand their bread recipes repertoire.
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Review: Della Fattoria Bread

Della Fattoria Bread

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched and Naturally Leavened Breads – Kathleen Weber – Artisan – Published 7 October 2014


Della Fattoria Bread is so much more than just a bread cookbook. It is full of beautiful photographs, helpful tips, baking basics, personal anecdotes about family and friends, stories about shared baking experiences, the history of the Della Fattoria Bread company, and really fantastic recipes.

This is truly the most comprehensive, yet readable bread book I’ve ever read. The tips are helpfully spread throughout the book and are also well referenced, with page numbers, in each relevant recipe. The recipes themselves are divided into five sections, yeast breads, enriched breads, pre-fermented breads, naturally leavened breads and a pizza, crackers and breadsticks section. This just makes so much sense. The recipes also leave lots of room for personal creativity and alteration, often with a first basic dough recipe followed by an assortment of different recipes using this dough as a base. There is also a great explanation of sourdough, with recipes for both a firm and wet starter. This book can be read cover to cover, as I first did, used as a great coffee table book, or continually used as a favourite recipe guide. Both beginning and experienced bakers will love and benefit from this wonderful book.

The publishers provided a complimentary copy of this book for reviewing purposes.

Non-fiction. Cooking. Bread.

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