Bread is at the center of many cultures from all over the world. Jane Mason showcases this “common currency” from countries such as England, Italy, Russia, the Republic of South Africa, Canada, Germany, Mexico, Armenia, Greece and more. Beginning with the basics of bread-making, she explains the ingredients in their many variations, such as four kind of yeast and five kinds of flour. Step-by-step directions are given for every part of the process, including mixing, kneading, shaping, and storing bread. The recipes are very explicit, with ingredients given in both British (metric) and American (Cups) measurements. Some recipes call for making a “predough,” which is made from an hour to a day in advance. Interspersed with the recipes are accounts of personal experiences and anecdotes from around the world.
Included are bread recipes from everyday bread (Baguettes and Danish Rye) to “Celebration” bread (Stollen and European Easter Bread). I made the Maritimer’s Bread, which includes oatmeal and raisins, and it was delicious. This dough was very sticky to knead (as it was supposed to be), which was a challenge. The Pita Bread also was amazing – puffy and light, with a wonderful taste. This dough was also kneaded on an un-floured surface, but shaped into rounds on a floured surface, which was much easier to handle. Wrapping the hot pita in a cloth napkin kept the bread soft and pliable.
This book is both a great recipe book and a trip around the globe. Mason’s wry humor adds to the appeal of the experiences shared. The recipes are enhanced by color photographs depicting steps in the process and the finished product. Interesting and informative, this cookbook will teach you new techniques to create delicious breads to savor and share.
Availability: Book Rating: ***** Stars (I loved it) Reviewer: Kathy, Cataloging Librarian