Bernard Clayton's New Complete Book of Breads - 30th Edition (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Clayton has revised 200 of his classic recipes for the modern cook and added 100 new recipes to offer an incredible range of home-baked treats. A classic and comprehensive guide for novice and experienced bakers alike. Line drawings.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>From the bestselling author of <i>The New Complete Book of Breads</i> comes the thirtieth anniversary edition of this classic baking book, now in trade paperback.</b> 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. <p/> 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. <p/> 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>If you have an oven, you must have this book...Bernard Clayton is a master baker. <p/> -- Marion Cunningham<br><p/><br></br><p><b> About the Author </b></p></br></br>Award-winning author <i>Bernard Clayton Jr.</i> began his career as a reporter and foreign correspondent; baking and cooking were his hobbies. He has been writing cookbooks for more than thirty years. When Mr. Clayton travels, he investigates historical and regional recipes, conversing with cooks and bakers around the world. He is the author of numerous cookbooks, including <i>Bernard Clayton's Cooking Across America, The Complete Book of Pastry, </i> and <i>The Breads of France.</i> He lives with his wife in Bloomington, Indiana
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