Country Bread
Published on 15. May 2000
Book
Hardback
176 pages
978-1-84091-117-6 (ISBN)
Description
Since our highly successful Bread Book was published in 1992, great changes have occurred within breadmaking and consumer expectations of it. The word is organic and the era of the mass produced sliced white loaf is dwindling. Bread is now often baked in wood-fired ovens, using traditional methods to ensure a natural, country taste. Country Bread follows the same pattern as its predecessor, looking at natural, country breads all over the world with accompanying recipes that have been adapted for contemporary kitchens.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Illustrations
384 colour photographs
Dimensions
Height: 289 mm
Width: 223 mm
Thickness: 19 mm
Weight
1025 gr
ISBN-13
978-1-84091-117-6 (9781840911176)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Linda Collister is the UKs leading authority on bread and baking, and previous titles for Conran Octopus include The Bread Book, The Baking Book and Sensational Sauces. She trained at the Cordon Bleu and La Varenne cookery schools and went on to become a private chef for royalty before launching her career as a food writer. Anthony Blake is one of the UKs best-known food photographers, contributing regularly to BBC Good Food and winning the Glenfiddich Award for his work on Memories of Gascony. He and Linda enjoy a close collaboration, having worked on all their Conran Octopus books together.