Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
On This Page
Description
In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home. Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more show more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they've passed their prime. Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again. "Anyone who understands bread as a transformational food the way Andrew Whitley does, is a friend of mine. In his wonderful book, Bread Matters, he not only brings this powerful and ancient symbol down to earth and demystifies the process, but also communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft." --Peter Reinhart, author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor "Now and then, a book about food is so revelatory, so shocking, that it is likely to change the industry. Andrew Whitley's new book is such a work." --Rose Prince, The Daily Telegraph "What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring." --Bee Wilson, Sunday Telegraph and New Statesman "Whitley gets down to brass tacks about what exactly makes artisan bread healthier and tastier, then offers such alluring cases in point as arkatena from Cyprus...and dozens of others, both savory and sweet." --Saveur. show lessTags
Recommendations
Member Reviews
I've not been able to buy a loaf of supermarket bread since reading this. Horrifying and enlightening, this is more or less a book of two halves. The first half lays bare the processes, ingredients and additives that go into a mass-produced loaf of bread. The rest half of the book is devoted to making home-made bread, with a focus on traditionally-made sourdoughs.
A fantastic book. It has an excellent section on rye breads, and good recipes throughout. It is written in a very friendly, yet clear, manner. It is easy to bake from. Reading the book makes you want to bake. The recipes are quite different from one another, and cover a large range of different breads. From some reasons not available on Amazon.com, but can be purchased from Amazon.co.uk. I highly recommend it.
Excellent. Almost like a textbook and great to dip into.
Ratings
Members
- Recently Added By
Author Information
4 Works 240 Members
Awards and Honors
Awards
Classifications
- Genres
- Food & Cooking, Nonfiction, General Nonfiction
- DDC/MDS
- 641.815 — Applied science & technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking specific kinds of dishes and preparing beverages Cooking side dishes, sauces, garnishes Bread and bread-like foods
- LCC
- TX769 .W525 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 196
- Popularity
- 166,981
- Reviews
- 3
- Rating
- (3.87)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 5
- UPCs
- 1
- ASINs
- 4
