Books by Dan Lepard
“It was the first book I’d come across that said you could get a world of bread from three or four ingredients—rather than saying, ‘Here’s a basic dough that you make in half an hour. If you want a different bread you throw in some cheese or some herbs or some chilli or you tie it in a knot.’ It was the first book I came across that didn’t pretend that the same dough shaped in three different ways is three different types of bread.” Read more...
The best books on Baking Bread
Chris Young, Cooks & Food Writer
Interviews where books by Dan Lepard were recommended
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1
The Handmade Loaf: The Book That Started a Baking Revolution
by Dan Lepard -
2
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley -
3
English Bread and Yeast Cookery
by Elizabeth David -
4
Modernist Bread
by Nathan Myhrvold and Francisco J. Migoya -
5
The Staffordshire Oatcake: A History
by Pamela Sambrook
The best books on Baking Bread, recommended by Chris Young
The best books on Baking Bread, recommended by Chris Young
All you need to make bread is flour, water and salt. It’s knowledge, skill and time that turns those basic ingredients into the delicious staple we call bread. Chris Young, coordinator of the UK’s Real Bread Campaign and editor of True Loaf magazine, recommends the best books for baking bread—and explains why ‘real bread’ is the only bread we should be eating.
