by Emmanuel Hadjiandreou
Ryland Peters & Small
Winner of the prestigious The Guild of Food Writers, Jeremy Round 2012 Award for Best First Book, How to Make Bread is a testament to skill of master baker Emmanuel Hadjiandreou.
Today, people are rediscovering the joys of baking their own bread, not only as a cost–saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step–by–step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In the Basic Breads chapter, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavored Yeasted Breads, and Pastries and Morning Bakes – in more than 60 easy–to–follow recipes; all accompanied with step–by–step pictorial directions by photographer Steve Painter.
Emmanuel Hadjiandreou, originally from South Africa, resides in England and currently teaches at The School Of Artisan Food in Nottinghamshire. He is passionate about teaching bread making and has won several awards for his recipes.
Win the Book ...We thank Ryland Peters & Small for sponsoring this week’s Cookbook of the Week and the FREE Giveaway! To enter, please use the email form below. Just enter the name of the cookbook in the message box and submit. So easy! Giveaway ends midnight, October 28th, 2012.
Congratulations to the Winner – Michele Asa
KosherEye Cookbook Notes:
This is a beautifully done cookbook on bread making, and with the step-by-step pictorial directions, it gives the reader a good idea of how the recipe is made. Granted, it does appear that the recipes have many steps but judging from the finished product, it is well worth it. Several of the recipes have wheat flakes as an ingredient; if not available, rolled oats can be used. For serious bakers, or want-to-be serious bakers, this is a must have cookbook. We are adding this one to our cookbook library.
For Your Information:
As you enjoy reading about these fabulous cookbooks, some featured cookbooks have recipes, or indeed chapters with recipes that have non−kosher ingredients. No worries! KosherEye and our team of knowledgeable cookbook authors, chefs and foodies will help you find, convert and substitute ingredients to create kosher recipes. To get you started, we are providing an initial, basic list of kosher substitutions. As is the case with many outstanding cookbooks, this is a worthwhile exercise, which enables the kosher cook to have access to some of the world’s greatest, classical and most contemporary recipes, created by experts in their field.