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The River Cottage Bread Handbook
by Daniel Stevens and Hugh Fearnley-Whittingstall


Overview - The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread.  Read more...

 
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More About The River Cottage Bread Handbook by Daniel Stevens; Hugh Fearnley-Whittingstall
 
 
 
Overview
The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There s even an in-depth chapter on building your own backyard wood-fired oven."

 
Details
  • ISBN-13: 9781580081863
  • ISBN-10: 158008186X
  • Publisher: Ten Speed Press
  • Publish Date: June 2010
  • Page Count: 223
  • Dimensions: 8.1 x 5.3 x 1.08 inches
  • Shipping Weight: 1.15 pounds


Related Categories

Books > Cooking > Courses & Dishes - Bread

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2010-08-23
  • Reviewer: Staff

Containing only flour, water, yeast, and salt, bread is a simple dish that can take years to master. Daniel Stevens shortens the learning curve for would-be bakers in this informative introduction to making great bread at home. Accompanied by detailed photos of key steps in the bread-making process, Stevens patiently guides readers through the steps of crafting a toothsome loaf, explaining the qualities of various yeasts and flours, the particulars of hand-kneading, the cons of letting a stand mixer do your work for you, and tips on shaping dough into the desired shape. Once a baker has mastered Stevens's basic bread recipe, they're free to spread their floury wings and attempt Italian ciabatta, a rich French brioche, or even the intimidating croissant. Tips on storage (never in the fridge!) and leftovers (croutons, bread crumbs, Spanish migas) and a one-page troubleshooting guide guaranteed to get earmarked ensure bakers reap great rewards from their labor. Though readers may not go to the lengths of building their own clay oven (included here in detail) Stevens's accessible take on the subject is sure to inspire confidence, an appreciation for the craft, and a willingness to experiment. (June)

 
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