English Bread And Yeast Cookery
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Condition remarks:
Book: Fair
Jacket: No dust jacket
Pages: Good
Markings: No markings
Condition remarks: Condition as shown in image. damage to back cover - otherwise fine.
A landmark work in culinary literature, English Bread and Yeast Cookery presents an authoritative and deeply passionate account of the history, science, and craft of bread-making in England. Elizabeth David chronicles the traditions of the English bakehouse with meticulous scholarship, tracing the evolution of bread from ancient grain mills to the industrialized loaves of the modern era, all while lamenting the decline of genuine artisan baking. Written in her characteristically elegant and opinionated prose, she instructs the home baker with precise, time-tested recipes for everything from simple white loaves and sourdoughs to muffins, crumpets, and lardy cakes. David argues compellingly that understanding the nature of yeast and flour is as important as following any recipe, grounding her practical guidance in a rich cultural and scientific context. The result is a book that is simultaneously a kitchen manual, a work of social history, and a love letter to the honest, nourishing loaf.
Author: Elizabeth David
Format: Paperback
Published: 1979, Penguin
Genre: Cookery
Condition remarks:
Book: Fair
Jacket: No dust jacket
Pages: Good
Markings: No markings
Condition remarks: Condition as shown in image. damage to back cover - otherwise fine.
A landmark work in culinary literature, English Bread and Yeast Cookery presents an authoritative and deeply passionate account of the history, science, and craft of bread-making in England. Elizabeth David chronicles the traditions of the English bakehouse with meticulous scholarship, tracing the evolution of bread from ancient grain mills to the industrialized loaves of the modern era, all while lamenting the decline of genuine artisan baking. Written in her characteristically elegant and opinionated prose, she instructs the home baker with precise, time-tested recipes for everything from simple white loaves and sourdoughs to muffins, crumpets, and lardy cakes. David argues compellingly that understanding the nature of yeast and flour is as important as following any recipe, grounding her practical guidance in a rich cultural and scientific context. The result is a book that is simultaneously a kitchen manual, a work of social history, and a love letter to the honest, nourishing loaf.