The Big Book of Bread

Explore the history and geography of bread with recipes old and new, from near and far, from Modern Sourdough to Ancient Pitta and Scottish Batch Bread to Shokupan .

Flour, water, salt. Bread is the most basic and necessary of foods – a simple staple, using few ingredients, that is at once a cultural symbol and a source of national pride.
 
The Big Book of Bread explores bread in its myriad forms, and offers delicious recipes for recreating loaves from across the globe.
 
With basic ingredients and equipment, and step-by-step explanations, Dr James Morton guides you through classic key bakes, many offered and selected by bakers from their countries of origin. Covering savoury favourites including Soda Bread, Sourdough and Shokupan, as well as sweet treats such as Babka, Buns and Brioche, this book showcases a world of awesome loaves.
 
Illustrated throughout with stunning photography, The Big Book of Bread is a compendium of baking knowledge and insight, and a vital book for every bread enthusiast.