Bernard Clayton's New Complete Book of Breads
by Bernard Clayton
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Book Summary Information
Author: Bernard ClaytonIllustrator: Donnie Cameron
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-10-03
ISBN: 0743287096
Number of pages: 704
Publisher: Simon & Schuster
Book Reviews of Bernard Clayton's New Complete Book of Breads
Book Review: Wow...very extensive cookbook no matter what kitchen gadget is your favorite...even if that gadget is just YOU
Summary: 5 Stars
Love to make bread by hand and get your hands in there for the kneading? check.
Prefer to get out your mixer and a dough hook to speed up the process? check.
Wanna use a good food processor with a dough blade? check.
Wanna do mix and match depending upon what mood you are in? Check.
Every recipe tells you how to make bread by hand, with a processor, or with a mixer that has a dough hook. Now THAT is helpful! It will even tell you how to make it into loaves or rolls in many recipes...it's not hard to read by any means, just a very big "bread bible" that covers all bases. Sometimes I even start the bread in my Cuisinart then do the second kneading by hand. The way it's written, I easily can.
No matter what loaf or roll or baquette you are in the mood to cook, this book gives you the directions on how to do it the way you want to with surprisingly simple directions and flawless results. There is everything from cornbread to white bread to french breads to cheesebreads to artisan breads...it's quite extensive.
This book is uber thick at almost 700 pages so there is no bread recipe overlooked. I compared many cookbooks when I recently got into my breadmaking obsession phase and this was the easiest to follow with the best directions and now I can thankfully say also perfect results.
Sometimes I take a cookbook down a star if nutritional info isn't included because I, like many people these days, do look at calories...and this does not include them. However, breads have typically so few ingredients that it's easy enough for me to plug into a computer program and figure it out. So I wanted to point that out as, ideally, I'd like it to be there but it wasn't a big deal to me on bread recipes as much as it is my main recipes. There isn't much variation in calories for many breads anyway.
I cannot imagine the amount of time the author spent creating this cookbook trying out all best methods of bread making and I am happy my family now reaps the rewards!! There is no better comfort than a house that smells of fresh bread other than topping a hot piece with butter and eating it...
it can easily become an addictive hobby.
And I will note, if you wish to use a food processor with a dough blade (dough blades aren't sharp so they don't cut the gluten) these recipes are more simple to follow with just as good of results or better as some other recipes I've tried from other books that were far more extensive and required way more steps.
I haven't bought a loaf of bread in months and the recipes are so easy to follow that I also haven't had one bad loaf yet! I can't tell you how much better a sandwich or toast is on fresh, yeasty, homemade bread with no artificial ingredients or preservatives. It's my Saturday fun...bread baking.
Summary of Bernard Clayton's New Complete Book of Breads
From the bestselling author of The New Complete Book of Breads comes the thirtieth anniversary edition of this classic baking book, now in trade paperback. In this exhaustive volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well. Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone.Clayton also covers topics like starters and storing and freezing breads, and devotes an entire chapter to "What Went Wrong -- and How to Make It Right." Perfect for all levels of bakers, this book walks the novice through the steps and encourages the advanced baker to try new variations on recipes.
Devoted fans of Bernard Clayton will be thrilled with this easy-to-use paperback edition and delighted to see old favorites and try new ones. This is the definitive edition of the classic baking book that every good cook should own.
In the 1970s, Bernard Clayton's The Complete Book of Breads became the bible for bread bakers everywhere. In the years since its publication, however, new equipment such as dough-mixing attachments and food processors, and new products such as fast-acting yeast and specialty bread flour, have revolutionized the kitchen. A new era requires a new book, and Bernard Clayton has obliged with his New Complete Book of Breads. Here you'll find 200 of Clayton's original recipes from his earlier book, all revised with modern equipment and products in mind. In addition, Clayton includes 100 new recipes gathered during the course of his research and travels as well as his interactions with friends and readers. Whether you're hungry for breads, rolls, muffins, popovers, seasonal favorites, or exotic delights destined to become favorites, you'll find them all in the New Complete Book of Breads.
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