Bread: Baking by Hand or Bread Machine Hardcover – 1 Sept. 2014

This is a great bread book for both beginners and those with some experience alike. It tells you everything from a gallery of breads from France, Italy Britain, Europe, America, Eastern and Festive Breads, to baking essential tools, basic techniques, and lots of interesting recipes. What I particularly like is each recipe has it's own side panel laying out the various stages of the recipe and how long each one will take, plus page numbers for the separate techniques required so you can refer immediately to that exact page without searching through the whole book again. I have quite a few books on bread baking and I find this one not only one of the best, but also the best value for money by far! And like all Dorling Kindersley publications, beautifully illustrated.

Bought this book as a used copy via Amazon. Great value - the condition of the book I received was as specified - good with little to no sign of previous ownership.The content of the book is fantastic for someone who’s done a little bread making - but wants to know more. It’d also suit a complete novice as it deals with the whole bread making process - explaining techniques & the science of why things happen.The info has certainly helped me feel more confident & ambitious in my bready endeavours.

Cooking isn't rocket science, but to appreciate that, you need to understand how things interact in the kitchen lab. The DK cookbook takes this approach, explaining clearly WHY things rise and fall (when it comes to dough) and HOW you do things (measure, mix, preserve, correct). To me, this is worth more than Jamie Oliver's chatty style and Nigel Slater's literary touch, which make their books a pleasure to read, but never satiate my curiosity about the hows and whys of cooking.While the recipes I've tried so far from the DK book of bread do need some tweaking (e.g. the naan came out far too dense for my taste), hence only four stars, the how-to tips are all in there. Plenty of decent photos to whet your appetite, well laid-out instructions, and a great variety of recipes from around the world.

A marvellous book. I have had the soft cover version for ages and hoped this would be a different one, so I now have two copies, one of which I shall give to my grandson who enjoys cooking.Although I own a bread machine now, I do sometimes go back to baking my stuff using the Kenwood and dough hook. The explanations and instructions in this book are excellent. Try that wonderful Torta di Testo di Prosciutte e Formaggio. It is just scrummy and well worth the effort.

Secondhand book was in good condition. Lots of good recipes, laid out very clearly in that Dorling Kindersley style. A good addition to my recipe books.

I give this book 5 stars because it is one of the most comprehensive bread making books I've come across.Very detailed photos with plenty of easy to understand information on the different flours, starters and techniques. A great and varied choice of recipies.If you can't make a spectacular loaf or succeed in any dough based baking after reading this you should take up sewing !

This is the perfect bread book. It is well illustrated and easy to follow as the presentation is in recipe book format. The beauty is the sections at the front and back on kneading, choosing flour, and even why things may go wrong. This one is one to keep close to hand for everyone who wants to improve their baking from complete beginners to the more confident.

Some good recipes