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English Bread and Yeast Cookery

New Hardback Illustrated

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Published in 1977, when it earned Elizabeth David the Glenfiddich Writer of the Year Award, this remains the quintessential guide to making bread and the history of bread making. Part I covers flour types, yeasts, flavourings and topics such as bread ovens and storage; Part II presents recipes including regional loaves, muffins, fruit breads, tea cakes and soda bread.
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