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Bernard Clayton's New Complete Book of Breads
by Bernard Clayton (Illustrator: Donnie Cameron)
Product Group: Book
Publisher: Simon & Schuster (2006-10-03)
ISBN: 0743287096
EAN: 9780743287098
Dewy Decimal #: 641.815
Paperback: 704 pages
SKU: 27804
Condition: Collectable Like New
Comments: THE HARDBACK BOOK! SCHUSTER, 1987. THE UNABRIDGED 1ST EDITION. REVISED AND EXPANDED. HAS A DIFFERENT COVER PICTURE. WITH TERRIFIC ILLUSTRATIONS! HARDCOVER W/GILT LETTERING, DUST JACKET AND PAGES ARE FINE, LOOKS NEW! Rapid shipping w/FREE tracking. GREAT PACKAGING . Air Mail.
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Editorial Reviews
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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.
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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.
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Customer Reviews
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breadloversdelight
Rating  (5)
Date: 2008-03-30
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!
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Mr. Lanny North
Rating (5)
Date: 2008-02-27
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.
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Measurements are somewhat off...
Rating  (2)
Date: 2007-11-25
3 out of 8 customers found this reveiw helpful
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.
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Great Guide for Most of Us
Rating (5)
Date: 2007-10-01
1 out of 1 customers found this reveiw helpful
For someone without a lot of baking experience who wants to know how to make a wide variety of breads and baked goods using readily available ingredients and supplies, this may be the best choice out there. There are recipes for virtually every type of non-pastry bread or baked flour product, without too many unnecessary details or confusing diversions from the task at hand. If you are an avid amateur baking purist, you might find the book's almost exclusive reliance on commonplace industrial leavening agents such as dry yeast and baking powder, and otherwise plain presentation of the art of baking, to be a trifle unsophisticated. However, the book also includes instructions for more elaborate procedures, such as making and using various leavening starters, for those so inclined. This book de-mystifies bread making and offers many helpful tips and shortcuts that are most welcome to those that just want to make a variety of breads in a typical home kitchen, without making a lifelong quest out of it. Illustrations are sparse, but are judiciously included.
The recipes I've tried were easy to follow and resulted in a delicious end product, every time. This is a cookbook, that can be taken into the kitchen and used one recipe at a time. You don't need to read large sections of the book or flip through multiple pages to follow most recipes. Consequently, there is a lot of repetition in the instructions and the book is thicker than it needs to be, strictly speaking. If you bake all the time the repetition will be unnecessary. But for most of us, the self-sufficent presentation will probably prove quite handy.
Review is based on the 2006 edition.
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unusual recipes
Rating (5)
Date: 2007-09-27
1 out of 1 customers found this reveiw helpful
I first tried the Blue Ribbon French Bread recipe while trying to find a Po-Boy bread formula. This recipe was just unique enough to be perfect! The author definitely isn't presenting the same old tired combinations every other cookbook author has. Clayton is unique. You might not appreciate it if you are a new baker but you will quickly enough. Easy to follow with a little thought and he allows for all the mixing scenarios.
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