Dan Lepard

Completely changed (and improved) all bread baking. Let the yeast do its work - mix, fold every 15 minutes, don't knead. The recipes all work and are all good - although some ingredients like spelt flour and Pedro Ximenez sherry are not to be had, even for ready money.

A great introduction to taking bread baking at home more seriously and a good travelogue to boot. I found it helpful for learning how to make a sourdough starter. There are plenty of recipes that use sourdough in here, and plenty that use fresh (or dried) yeast, different grains, etc. Dan travelled around, learning from professional and home bakers, which he used to create his own recipes. There are a wide variety - from a basic milk loaf to breadsticks and most things in between.

Thankfully show more measurements are in metric (a must for accuracy) and if you want to try before you buy, Dan writes for the Guardian. There are plenty of his recipes for free on the site, though its not as good as having a book open in front of you that falls open at your favourite recipes with notes in the margin. Special recommendation for the Maize loaf and Apple & Oat bread. show less

I love this cookbook! Being a fan of Middle eastern cuisine i have a few cookbooks on the subject this complements my collection very well and i will be cooking many recipes from this cookbook easy to follow good family recipes that will impress (i also recommend a visit to the restaurant!!:)

Very interesting book, with a collection of unique recipes. His kneading method is the easiest I know. Great photography and recipes.