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Book ReviewsBernard Clayton's New Complete Book of Breads 30th Anniversary Edition |
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Book: Bernard Clayton's New Complete Book of Breads 30th Anniversary Edition
Written by: Bernard Clayton Donnie Cameron |
Publisher: Simon & Schuster
Average Customer Rating: 5.0 / 5
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Essential for anyone who wants to bake!
Rating:
5 / 5
There came a point in my life when so I missed the Saturday afternoon smell of home-made French bread that I began experimenting with baking. Mind you, I was never a great cook -- I was too impatient, and had no confidence in my own abilities -- so tackling a project as intimidating as making my own bread was a huge step for me.
My first bread was, well, passable. It smelled good, but was amazingly chewy. So I got a bread machine. I didn't give up my hand-made project, though; it had, by this time, become a matter of pride. Eventually, after much practice, my bread was deemed "almost as good as bread-machine bread!" by my grateful family.
Then I stumbled upon this book. Bought it, took it home, made "The First Loaf." And suddenly, my bread was much, much better than anything the bread machine turned out.
Mr. Clayton doesn't just present you with a recipe. He instructs you on the very theory of bread-making, from the role of each ingredient and equipment to the process of constructing your own oven if you so desire.
I make all of my bread now with a wooden spoon and a large bowl, and I often make it without any recipes at all. Bread is now much more for me than something I make when I get nostalgic -- it is my hobby, and my therapy. And whenever I decide to try a new kind of bread, this book is the first place I turn to. No matter how skilled I become, this book still has something new to offer.
My next project is the brioche. Wish me luck!
Outstanding Reference Guide
Rating:
5 / 5
I purchased the 1987 edition of this book because I was interested in saving a few dollars. However, I'd recommend buying the updated version as things have changed significantly in the last 17 years. That being said, this is an outstanding reference for bread bakers; the tips and techniques are particularly helpful. Who knew that soft crust on French bread was the result of insufficient steam in the oven during the baking process? No other bread book I've consulted told me that and I was becoming increasingly frustrated. Other tips are just as valuable. The instructions are clearly written and logical in presentation. The book is divided into different sections based on different types of breads and is more specific in differentiating between these than other similar books. I'd definitely recommend this book for either the novice or seasoned bread baker!
My Favorite Bread Book
Rating:
5 / 5
Bernie's book is one of my bibles when it comes to making bread. While more recent books have delved into the science of bread and made it into a formulaic process, Bernie gives you the tradition of bread. He gives you not just the way he has come up with making great bread, but gives you the craft of dozens of other professional bakers, from elderly nuns who have been making bread all their lives, to hard working cruise ship bakers who turn out hundreds of perfect croissants a day, all of whom Bernie worked with, elbow-to-elbow.
This depth of art and craft is backed up by Bernie's delightful writing style. He gives you not just a recipe for everything you could want to make, but a story to go along with it. He also breaks each recipe down into simple steps, that can be followed either by hand, by mixer, OR by food processor. Bread can be intimidating to the new baker, Bernie makes turning out a good bread simple.
I've owned both editions of Bernie's Complete Book of Breads, and have bought many copies as gifts for friends. This is one book where you can't go wrong.
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