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: #66955 in Books
• Published on: 2006-10-03
• Number of items: 1
• Binding: Paperback
• 704 pages

Amazon.com
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
"If you have an oven, you must have this book...Bernard Clayton is a master baker."

-- Marion Cunningham

Bert Greene

Bernard Clayton's New Complete Book of Breads is a bona fide kitchen classic, the ultimate enlightener about the staff of life in all its infinite varieties.

Customer Reviews

breadloversdelight
I purchased this book after using Bernard Clayton's Small Breads book several times and having much success with his recipes and suggestions. I have used several of the recipes including the Hot Crossed Buns which I made for my family at Eastertime, much to their delight. I continue to like the way Mr. Clayton gives his directions as I enjoy using different methods for the same recipe to see which produces the bread we like most. If you are a traditional style breadmaker or a quicker and easier but homemade style of bread baker you will definitely find many recipes to try and enjoy. I am a bread LOVER and this book was so much more than I expected and so easy to follow and enjoy. Well worth the money!

Mr. Lanny North
My purchase is, in fact, my third. My prior copies were well dog-eared and pages were becoming disattached and browned. From overuse, this fine book has had considerable half-life none the less. For those that enjoy home made breads, kneaded by hand, stroked and loved this is the only volume you will ever need. I invite everyone so enthused to buy this book and enjoy. It has one recipe (for Hoska) that prompted my first copy's purchase. I had hoped to once again taste the creation of my Aunt Bessie, and I have not been dissappointed. I have not, over the years, found a single recipe in the book that did not produce an excellent bread. And I do not lightly judge the matter. I have weekly supplied the needs of both my family and my son's family. I have joyously baked Hoska for everyone in the neighborhood at festival. One will find that instructions are clear, easy to follow and foolproof.

Measurements are somewhat off...
I've made "the first loaf" several times now and it works reasonably well. I've started experimenting with the author's other recipes and have found that the measurements are not always right. (e.g., a total of 5 cups of ingredients do not fit well into a 1 quart glass jar!) It could totally be me, but overall I'm losing confidence in the book and will probably replace it with something more trustworthy. I'm starting to see that good bread making isn't about having many recipes, it's about understanding how and why the recipes work.