The second group of books should prove just as successful. Coming this fall, "Bread" is an eye-catching volume that showcases the "staff of life" in glorious color photos and simple-to-follow recipes.The second group of books should prove just as successful. Coming this fall, "Bread" is an eye-catching volume that showcases the "staff of life" in glorious color photos and simple-to-follow recipes.Read Less
Publishers Weekly, 2002-11-15 Even accomplished cooks sometimes shy away from baking their own breads, since the task leaves such considerable room for error. How long to knead? How long to mix? How to add fruit or nuts without turning a loaf to lead? This attractive and informative volume, part of Williams-Sonoma's series of slim cookbooks, answers questions even the most nervous baker might have, providing step-by-step instructions for classics like Popovers and Corn Bread, as well as for more complicated yeast breads such as Swedish Rye and Oatmeal-Molasses Bread. Like all Williams-Sonoma guides, this book emphasizes the practical, providing a section in the end called "Bread Basics," which clarifies the difference between quick breads and yeast breads and explains the way breads should rise. The recipes themselves, accompanied by mouth-watering photographs, offer a comprehensive tour through the wide world of bread, with stops in Wales (for a fruity Welsh Bara Brith), Italy (for a deliciously salty Onion Foccacia and a sweet Christmas Panettone), and the Middle East (for firm and chewy Pita Bread). (Nov.) (c) Copyright PWxyz, LLC. All rights reserved
Publishers Weekly, 1988-09-16 Here's a book about breadcomprehensive to a faultthat has risen and risen and gone everywhere. Certainly it's fit for the coffee table: the full-page color photographs are masterfully glossy. The whimsy of form sometimes reigns over fact, as when a delicate loaf is depicted alighting on a bed of creamy cheese spread without going soggy. And bread as the staff of life is neglected once the recipes get sweeter and more exotic and finally arrive at jams, butters, mustards, spreads and ``the art of melba.'' On the way, though, are very appealing true-blue breads, many original and calling only for ordinary ingredients. Sections on savory and sweet breads are exceptionally good. Directions are usually explicit, and no recipe in this elegantly designed book requires a baker to turn the page. A section on basics, however, is no more than adequate; a novice would have a hard time figuring out how to knead. Hensperger's spiritual enthusiasm for bread-baking can compromise her clarity. She would do well to consider the art of the paragraph, as well as that of the mixing bowl. (Oct.)
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