BIG BOOK OF BREAD

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Bread: flour, water, salt. Baked, boiled, fried, griddled... The sustenance of the poor and the rich for millennia. The domestic nourishment and national pride of countries and cultures throughout the world.The Big Book of Bread explores the links between bread and the boundaries of culture and nationality, and offers over 100 recipes for recreating loaves from across the globe. Almost every country has its own breads, each with its own individual character but often sharing a common relative. From basic ingredients and an explanation of methods and equipment, through essential bread making tips, Dr James Morton guides you through the key bakes of the world with expert advice from bakers on the ground. Illustrated throughout with beautiful maps and stunning photography, The Big Book of Bread is a compendium of baking knowledge and insight, and a vital book for every bread enthusiast.