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Book description
The title describes this book perfectly. Between the covers the reader will find anything and everything they could possibly want to know on the subject; and once the reader begins baking real, yeast risen bread .. and hot cross buns … and pizza, …and … well, after that there really is no looking back. Mrs David insists that the reader is given a background in understanding the source, properties and milling of different flours; such knowledge is incredibly useful when the home cook begins to informatively experiment in their own kitchen.To my mind the very best cookery books are those which are both very good to read, and are very good to cook from. I routinely use the recipe for pizza dough on pg 391 (Ligurian); though I found that I needed to make a few tweaks regarding the quantity of yeast (I use dried) and flour – but that doesn’t strike me as unusual because I know from experience how flour from different harvests can make a difference, let alone yeasts processed and packaged by different methods. By reading different recipes I was able to develop a sense of what physical properties to look for in my dough, and therefore how to tailor any necessary adjustments to the recipe.This is absolutely not just a book about making bread and other yeast raised products. It describes an ethos, a way of life defined by certain technologies (others to be cast aside). It’s also a history book. The scope of this book actually extends beyond English cookery, for example (but not limited to) into Irish soda breads, Welsh Bara Brith, American sourdough breads, and French and Austrian yeast risen cakes. Clearly Mrs David was enjoying herself! And it IS fun. Bread making is a fantastic way to occupy a small child on a wet day. I still remember an inedible bread tortoise I made under my mothers supervision when I was about seven years old. It didn’t matter to me that it was both a tooth-cracker & badly off-colour; what was important was that I had made it.
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