Product Description

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.

Product Details

• Amazon Sales Rank: #47500 in Books
• Published on: 2006-10-03
• Original language: English
• Number of items: 1
• Binding: Paperback
• 704 pages

Amazon.com Review
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.

From Booklist

No other cooking process can compete with bread baking for sensory satisfaction. The mixing of powdery flours; the living, rising yeast; the tactile pleasure of kneading; the house-filling aroma of baking; and the savor of the final loaf offer a full range of stimuli. Bernard Clayton's New Complete Book of Breads updates a baker's classic, and any library that missed the first edition or finds its copy in tatters will want to add this new edition. Clayton comprehensively addresses the home baker's craft, covering white, bran, whole wheat, rye, barley, oat, buckwheat, and sourdough exemplars. Festive, cheese, herb, and flat breads round out this encyclopedia. Chemically leavened quick breads, such as cornbread and biscuits, are also covered. There's even a chapter on baking for dogs! Estimated preparation times for each step of the recipes help bakers avoid sequencing errors. Both the book's breadth and the instructions for storage and troubleshooting add to its reference value. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review
Marion Cunningham I opened the New Complete Book of Breads for the first time late one night, and what a joy to read and remember old favorites, and be inspired by many new and enticing recipes. If you have an oven you must have this book.There are no excuses for not finding loaves you will love in this definitive bread book. Bernard Clayton is a master baker. -- Review

Customer Reviews

Lots of Easy Bread Recipes for the Rest of Us.
The subject of bread baking seems to attract large, authoritative titled books, as this is the third 400 or more page book on bread which claims to be either complete or a bible. As the other two books (both entitled `The Bread Bible' by Beth Hensperger and Rose Levy Beranbaum) were published in the last five years and Mr. Clayton's first edition of his book was published thirty years ago, Bernard Clayton has a distinct claim to have commanded this cookbook niche for the longest time, thereby having ample opportunity to correct, improve, and augment. From the author's new introduction, I see he has been doing that faithfully for the last thirty years.

In a sense, Mr. Clayton is very old school, as he was in a position to consult not only with Julia Child, but also with Craig Claiborne and James Beard, both of which have left us for tables on high. The augmentation of thirty years' effort gives us a volume which weighs in at 685 pages at an exceedingly reasonable $35. Kudos to Simon and Shuster for giving the volume the price of most cookbooks which rarely exceed 300 pages.

While Mr. Clayton arose from an `old school' background, the general technique behind his bread recipes is very modern and will be very welcome to the inexperienced home baker. The heart of his technique for yeast breads is to use the newest incarnation of commercial yeast, typically called `Rapid Rise'. I believe this yeast was specifically developed to work with bread machines. The fact that `Rapid Rise' yeast can be added to dry ingredients without being proofed in warm water and sugar or flour is what distinguishes it from the older `Active Dry' yeast from producers like Red Star and Fleishmans. Virtually every yeast based recipe in the book mixes the yeast with dry ingredients and starts with water at 120 degrees Fahrenheit rather than blooming the yeast in water at about 105 degrees Fahrenheit.

The very best thing about Mr. Clayton's book in comparison to it's closest competitor, `The Bread Bible' by Rose Levy Beranbaum is the fact that Mr. Clayton makes a point of showing you how bread baking can not only be easy, but it can be relatively easy with an incredibly wide range of historically and ethnically interesting breads made with manual kneading, bread machine, stand mixer, and food processor. After reading books by such hyper fussy bakers such as Beranbaum, Silverton, and Reinhart, this is a real revelation. The second best thing about this book is revealed in the title. This is a complete book of BREADS. Note the plural. The most important aspect of the book is that it presents, in depth, recipes for twenty-four different types of breads, including many ethnic favorites. I found, for example, a recipe for the Russian Easter bread, Kulich, a close cousin to the local Lehigh Valley favorite, Paska from the Ukraine. None of the other encyclopedic approaches to bread included this recipe. However, I did recently find it and the true Ukrainian recipe in the new book `Celebration Breads' by Betsy Oppenneer.

The great thing about this variety is that it gives pretty complete coverage to all special needs, such as those who need a gluten-free bread, those who need a yeast-free bread (and are tired of Irish Soda Bread), and those who want healthy, whole grain bread recipes. It even covers recipes for crackers and batter breads and baking for dogs, if you can believe that.

The most amazing thing about the subject of bread baking is that in spite of the great size of this book, it simply does not cover everything, and, what it does cover is done from what is not the only or even the best point of view. While this book does touch on breads made from starters, the book does not deal with this subject in any detail. The book does not even include the words sponge, poolish, or biga in the index. It is on this subject where Ms. Beranbaum really shines. Unlike Mr. Clayton who gives a relatively cursory introduction to the techniques of yeast bread baking, Ms. Beranbaum gives about 90 very detailed pages to the intricacies of artisinal baking with both natural and commercial yeasts. I have already noted Mr. Clayton's focus on `Rapid Rise' yeast and it's techniques. Other writers prefer either `Active Dry' or even moist, `live' yeast that must be refrigerated. Other baking experts such as Peter Reinhart also make compelling arguments for very long rise times, which, in the interest of appealing to the amateur, Clayton does not discuss in depth.

If you want an exceedingly rich source of baking recipes for a very reasonable price with a very friendly voice which will make you confident that you will do well when you bake bread, this is the book for you! If you have no interest in a deep understanding of bread baking or in natural yeast techniques, you will need no other book. If your interest in baking is more professional or more in need of deeper understanding, check out Beranbaum or Reinhart's books.

Highly recommended. Makes bread baking inviting.

The "bread bible" in my kitchen, but not my favorite
I should have a kind of loyalty to Bernard Clayton, Jr.'s bread book. It's big, it's complete and it has just about any bread including crackers. (Like author Clayton, I love crackers.) But recent bread books,especially those artisan books, surpass The "New Complete Book of Breads" for getting that European effect, especially for free-form wheat breads like ciabatta and Tuscan bread.

However, this book shines for the American kitchen, in which you might not be using all the latest gadgets or have re-created a stone hearth. The recipes work well with the flours available in the grocery store and health food store, whereas you might need to mail order high-ash French-style flours from catalogs if you are working towards artisan breads.

The section on holiday breads like Panettone, Pandoro, challah and stollen are especially good. There is a Finnish bread that I especially admire.

So I find I still pull this book off the shelf when I want to make good bread, but don't want to agonize over getting crackly crusts, gel-like crumb or other artisan features of specialty breads. Easy, reliable and plenty of variety here.

The ultimate cookbook for from-scratch bread bakers
I recently told someone I bake all our bread from scratch--no bread machine for me. He looked at me in amazement and asked, "Then how do you do it?!" "Just the way your grandmother did," I told him. With Bernard Clayton's New Complete Book of Breads, anyone can bake flawless loaves of bread. Clayton has thought of everything, from explaining the many different types of flours and their differing attributes to formatting every recipe for hand mixing, electric mixer and food processor. I was given a recipe for Irish soda bread that listed the ingredients by weight, not volume, and Clayton even has a conversion table. I have made his recipe for Rudi's stone-ground wheat bread every week since I bought the book; the bread is so wonderful, my husband and I are addicted to it. But I have made perhaps ten other bread recipes, and without exception they have been delicious and professional looking. Clayton doesn't resort to tricks but uses techniques that are guaranteed to produce perfect results. I find the process of bread baking exhilarating: by mixing a few simple ingredients together I produce a living, changing dough that appeals to every sense: the resilience of the dough as I knead it, the excitement of seeing the dough rising in the bowl, the irresistible smell of the loaves as they bake, the crunch of the crust--and the taste of a fresh chunk of bread, hot from the oven, that makes me weak-kneed with pleasure every time. From flat breads to quick breads to pizza doughs to every variety of yeast bread, Bernard Clayton's New Complete Book of Breads will never let you down. How could it? Your spirits will rise along with your bread.