World Breads: From Pain de Campagne to Paratha

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Description: Bread has an iconic status all over the world as a staple food, but a lot of people in the West are daunted by the thought of baking bread at home. Traditional cooks know better! Bread making is deceptively simple and extremely satisfying -- and one of the most tantalizing aromas is that of a freshly baked loaf straight from the oven. 

Whatever the style of meal you are preparing, here you will find a bread to suit. Paul Gayler has collected recipes from around the world: in the Classic Breads section you will find familiar friends such as the simple and healthy Pain de Campagne or Scottish Oatmeal Bread. There are Herb Breads such as Roast Garlic and Rosemary Batard and Potato, Thyme and Goat's Cheese Pave -- full of flavor and nearly a meal in themselves. The Flatbreads and Sticks chapter gives you recipes for Naan and the thin crispy Pane Carasau from Sardinia, as well as Wild Herb Fougasse from Provence. 

As well as recipes, there is information on ingredients and techniques to help you produce successful results but, as Paul himself says, bread-making is an art where the finished product can vary from time to time, and that is part of its charm. However, here he sets out to explain the fundamentals of home bread baking, remove the myths, and help you to understand the basics and cook with more confidence. 

Happy baking! 

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Condition: Good condition.