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English Bread and Yeast Cookery
from the publisher
First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover's collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.
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- Original Publisher
- Penguin
- Date of publication
- 1977
- ISBN
- 0140299742
Recommended by
John Martin Taylor
Culinary historian
There are authors whose work I simply enjoy reading for the writing - Elizabeth David, Simon Hopkinson, Fergus Henderson, Jane Grigson, Bill Neal, Madeleine Kamman. I put this work by Elizabeth David on my list simply because her writing is beautiful and her research flawless, PLUS the American Edition includes notes by Karen Hess, my mentor.
Chris J L Young
Baker
Not only is this a mine of variations on classic English bread recipes, it is also a fascinating historical guide. Though it took far too long for the nation to listen, Elizabeth David was perhaps the most prominent champions for Real Bread during the depths of the ‘white sliced years’.
Gaitri Pagrach-Chandra
Food writer and author
This is the book that showed me that there was more to baking than just producing a bread, cake or biscuit. And it made me want to tell stories about these things too, to bring baked goods to life for people.
Leah Hyslop
Food writer and editor
Don't expect pretty pictures; this is a meticulous, fascinating guide to the art of English bread-making, from the origins of the Chelsea bun to the history of ovens.
Regula Ysewijn
Food photographer, writer and graphic designer
Oh what a delightful book full of English bread history and heritage. This must be my fav David book. A book with recipes and a good read, just how I like my books.
Julian Carter
Head Baker
She has collected information and recipes from rare books in history tested them ,she put a lot of time into her research ,you would be mad not to read it.
Peter Ross
Culinary librarian
The finest book written on the subject and all the better for not having an actual recipe until page 268!
Neil Buttery
Author, historian and chef
A wonderful treasure trove of bread recipes spanning all of British history, beautifully written
John Birdsall
Food Writer
Fuses cookery, scholarship, and authorial personality in a way that's become common.
Jeremy Cherfas
Producer and host of Eat This Podcast
As much for the pleasure of reading as for the recipes.
John Campbell
Chef
Jill Norman
Author and editor
Cristine MacKie
Author
Vanessa Kimbell
Sourdough baker, writer & food activist
Richard Bertinet
Baker & Chef
Clare Marriage
Chief Executive, Doves Farm Foods
Marcy Goldman
Pastry chef and cookbook author
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