Grub Street 2012
Hardback 612pp Illustrated
9781906502874   Product Code: 24929
It is nearly 40 years since this book was first published, but it remains the quintessential guide to making bread. In her inimitable, elegant prose David first explains the basics of flour types, yeasts and other ingredients. There follows a sumptuous collection of hundreds of recipes for breads of all kinds, including rye, barley, sourdough, pumpkin, rice and potato as well as buns, small tea cakes and yeast cakes.