English Bread and Yeast Cookery Cookbook

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Description: Look around your supermarket: fresh herbs, maybe even locally grown, fabulous spices from all over the world, vegetables once considered exotic. Look around your kitchen: good pots and pans, sharp knives, fascinating cookbooks. You, too, have been influenced by Elizabeth David. Now, with this book in your hands, prepare to be mesmerized. 

The common loaf of bread, symbol for ages of all that is wholesome, nourishing and delicious has become in this age of mass production a textureless and tasteless shadow of its former robust self. 

In English Bread and Yeast Cookery, Elizabeth David comes to the aid of all who hope to remedy this situation by baking their own bread. 

The recipes, complete with American equivalents, range from a six-page discussion of the basic loaf to the complexities of French puff pastry. The recipes, over 200, include breads of all colors and flours, buns, pancakes, muffins, crumpets, oatcakes, pizzas, dumplings, soda breads and more. And they are always presented with Mrs. David's usual practicality -- "All that bread needs is time and warmth. But it doesn't need your time. It can be trusted alone in the house" -- and her devotion to excellence -- "A technological triumph factory bread may be. Taste it has none. Should it be called bread?" 

But English Bread and Yeast Cookery is also the culmination of five years of research. Mrs. David's informative and highly readable essays on the history and traditions of bread baking are masterpieces in the art of food writing. In addition, a new foreword by Marion Cunningham and new introductory notes by Brinna B. Sands deepen our understanding of her work. 

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Condition: Good condition. Dust jacket has a crease.