English Bread and Yeast Cookery

This book has SO much information it was almost overwhelming. If you are looking for a serious but readable book on English breads and bread making, this is the book for you.

The historical flavor of the book is gratifying. It was first published in 1977. All these years later, Elizabeth David’s voice regarding cooking still rises up, like yeasty bread, to entice us into the kitchen.

Ms. David has produced a great book that not only provides a very interesting and informative history of baking but also includes a great baking instruction reference along with recipes for anyone to folllw. Her conversions from English/European measurements to American measurements is most useful.

This book is for the person who loves bread. I am not just writing about the enjoyment of eating bread, but of its production and the origins of its many derivations. Don't be put off by the title "English", think European. The recipes are typical and expects the reader to have some knowledge of bread making. But, some of her helpful hints took my bread from very good to wonderful.Definitely recommend.

I have been using this book and Elizabeth David's recipes for over 20 years. I bought these books to give to new bakers I meet, who haven't heard of Elizabeth David. Her method of using less yeast produces really noticeably better loaves, and I use many of her specialty breads as well. Please try the Aberdeen Rowies.

This book is a classic. Got it for a friend since I've had it in the past, and every recipe is an education from one of the last century's best chefs. Her influence on California Cuisine can't be overestimated.

This was recommended over a Paul Hollywood bread book.It spends a lot of time giving the history of different grains, yeast and techniques.Not really what I expected. More than a 1/4 way through and still no recipes for me.

A classic.

This is a treasury of all aspects of bread making. As with all Elizabeth David’s writing it is fascinating to read even if one has no intention of cooking. It is a always a verbal feast. The print of the edition is not as crisp as one might like but it is very well bound. Although I have baked bread for many years and dipped into many books on the subject this book contains many intriguing ideas I have never previously heard of. There are many referenced quotes and snippets I have found no where else. I also enjoy the line drawing illustrations. I personally do not look for glossy colour photographs or illustrated step by step guides. If that is what you are looking for then this is not the book for you.

ED's wonderful books are so very well written and the recipes are carefully worded and work well. The research done and the historical bits are so great to read. I have all her books as all my cooking is from scratch. Just great to read at any time. It puts all these celebrity cookery books in the shade. Timeless.

her bread recipes are great, easy to do and taste delicious. The detail on the history of bread and bread making is highly informative and greatly detailed. a fantastic book from a brilliant author

Good shipping and packing. Good book, although the quality of the paper isn't great. However, it is still packed with interesting information.

This is a great book to read just to get the history of bread making. The stories and recipes behind old techniques and reasons for baking certain types of bread provide a rich context for modern day bread-making. Making your own bread becomes that much more enjoyable. A lovely book.