PDF Ebook Bernard Clayton's New Complete Book of Breads, by Bernard Clayton
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Bernard Clayton's New Complete Book of Breads, by Bernard Clayton
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First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind.
Now America's best-loved bread-baking authority returns with the 30th anniversary edition of the New Complete Book of Breads, the definitive version of this baking classic. Clayton has written a new introduction, added a glossary, updated the sections on ingredients and equipment, and gone through every recipe, correcting and refining each one. The inviting new design keeps Clayton's explicit, easy-to-follow instructional format and makes the book easy to use.
In these pages, home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone.
Offering classic recipes while making use of modern kitchen technology, this comprehensive volume is an indispensable reference for the novice or experienced home baker looking to make the best bread with ease.
- Sales Rank: #406835 in Books
- Published on: 2003-11-25
- Released on: 2003-11-25
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 2.12" w x 7.38" l, 3.15 pounds
- Binding: Hardcover
- 704 pages
Amazon.com Review
In the 1970s, Bernard Clayton's The Complete Book of Breads became the bible for bread bakers everywhere. In the years since its publication, however, new equipment such as dough-mixing attachments and food processors, and new products such as fast-acting yeast and specialty bread flour, have revolutionized the kitchen. A new era requires a new book, and Bernard Clayton has obliged with his New Complete Book of Breads. Here you'll find 200 of Clayton's original recipes from his earlier book, all revised with modern equipment and products in mind. In addition, Clayton includes 100 new recipes gathered during the course of his research and travels as well as his interactions with friends and readers. Whether you're hungry for breads, rolls, muffins, popovers, seasonal favorites, or exotic delights destined to become favorites, you'll find them all in the New Complete Book of Breads.
From Booklist
No other cooking process can compete with bread baking for sensory satisfaction. The mixing of powdery flours; the living, rising yeast; the tactile pleasure of kneading; the house-filling aroma of baking; and the savor of the final loaf offer a full range of stimuli. Bernard Clayton's New Complete Book of Breads updates a baker's classic, and any library that missed the first edition or finds its copy in tatters will want to add this new edition. Clayton comprehensively addresses the home baker's craft, covering white, bran, whole wheat, rye, barley, oat, buckwheat, and sourdough exemplars. Festive, cheese, herb, and flat breads round out this encyclopedia. Chemically leavened quick breads, such as cornbread and biscuits, are also covered. There's even a chapter on baking for dogs! Estimated preparation times for each step of the recipes help bakers avoid sequencing errors. Both the book's breadth and the instructions for storage and troubleshooting add to its reference value. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Review
Bert Greene Bernard Clayton's New Complete Book of Breads is a bona fide kitchen classic, the ultimate enlightener about the staff of life in all its infinite varieties. -- Review
Most helpful customer reviews
7 of 7 people found the following review helpful.
Complete Bread Book
By Pipigurl
I used to bake breads back in highschool (over 20 something years ago) and the book I had back then was a basic baking cookbook with lots of pictures. Sadly I don't have that book anymore and never wrote down my favorite bread recipes. I tried some recipes from Foodnetwork.com and allrecipes but those sites don't really give good step-by-step instructions especially with regards to kneading. I would always get a tough and heavy dough and I always thought that I was over-kneading it. When I first skimmed through Bernard Clayton's book, I realized that I've been under-kneading the dough the entire time. The first recipe I made from this book was the Buttermilk white loaf and it turned out great! I added 1/4 cups more sugar because I prefer sweet breads. My husband loved it too! Contrary to what one reviewer said, I don't think there's anything wrong with the layout of the book. They're easy to read and follow. Of course, I understand that it would be a lot easier for readers if there are separate instructions for doing by hand, mixer and machine/food processor, but that would double the size of the book. I for one don't want a cookbook that's as big and heavy as the Jerusalem Bible. I always read the entire recipe first before starting in the kitchen so I'll know what to look for later on. I especially love that I could make bread using my stand mixer. Makes life so much easier. The book has no pictures but everyone knows how a bread should look like, right? I just google the ones I'm not familiar with, like challah. This book is indeed complete and you won't need any other book. Well, I did get The Bread Bible: 300 Favorite Recipes but only because it has a few recipes (like cinnamon rolls and foccacia) that aren't in Bernard's book. I think they complement each other. Bread: The Breads of the World and How to Bake Them at Home is also a great reference and has photos of all the exotic breads mentioned in Bernard's book.
8 of 8 people found the following review helpful.
Wow...very extensive cookbook no matter what kitchen gadget is your favorite...even if that gadget is just YOU
By Chandler
Love to make bread by hand and get your hands in there for the kneading? check.
Prefer to get out your mixer and a dough hook to speed up the process? check.
Wanna use a good food processor with a dough blade? check.
Wanna do mix and match depending upon what mood you are in? Check.
Every recipe tells you how to make bread by hand, with a processor, or with a mixer that has a dough hook. Now THAT is helpful! It will even tell you how to make it into loaves or rolls in many recipes...it's not hard to read by any means, just a very big "bread bible" that covers all bases. Sometimes I even start the bread in my Cuisinart then do the second kneading by hand. The way it's written, I easily can.
No matter what loaf or roll or baquette you are in the mood to cook, this book gives you the directions on how to do it the way you want to with surprisingly simple directions and flawless results. There is everything from cornbread to white bread to french breads to cheesebreads to artisan breads...it's quite extensive.
This book is uber thick at almost 700 pages so there is no bread recipe overlooked. I compared many cookbooks when I recently got into my breadmaking obsession phase and this was the easiest to follow with the best directions and now I can thankfully say also perfect results.
Sometimes I take a cookbook down a star if nutritional info isn't included because I, like many people these days, do look at calories...and this does not include them. However, breads have typically so few ingredients that it's easy enough for me to plug into a computer program and figure it out. So I wanted to point that out as, ideally, I'd like it to be there but it wasn't a big deal to me on bread recipes as much as it is my main recipes. There isn't much variation in calories for many breads anyway.
I cannot imagine the amount of time the author spent creating this cookbook trying out all best methods of bread making and I am happy my family now reaps the rewards!! There is no better comfort than a house that smells of fresh bread other than topping a hot piece with butter and eating it...
it can easily become an addictive hobby.
And I will note, if you wish to use a food processor with a dough blade (dough blades aren't sharp so they don't cut the gluten) these recipes are more simple to follow with just as good of results or better as some other recipes I've tried from other books that were far more extensive and required way more steps.
I haven't bought a loaf of bread in months and the recipes are so easy to follow that I also haven't had one bad loaf yet! I can't tell you how much better a sandwich or toast is on fresh, yeasty, homemade bread with no artificial ingredients or preservatives. It's my Saturday fun...bread baking.
3 of 3 people found the following review helpful.
Baking by the Numbers
By Amazon Customer
I am not a baker or even a good cook, but love bread. Having moved to a very small town that doesn't have a bakery, I found this book at the local library and bought it when yet another renewal became too embarrassing.
Clayton's recipes have a consistent format that makes them very easy to follow, even though each merges instructions for those using a mixer or food processor or -- like me -- a big wooden spoon.
It is very rare that he calls out an exotic ingredient that cannot be found at the smallish local supermarket.
This is a large, well-organized book, but the index is so good, I rarely use the table of contents.
Mr Clayton must have spent years testing his recipes. Following them exactly works best for me. Knowing that his basic recipes work, I have tried his bagels and pita bread, which for me are real stretches.
My goal is to bake every recipe in the book, which should take several years. I wish that Mr. Clayton were my grandfather, but this book is the next best thing.
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