Country Bread
Country Bread by Linda Collister, published by Conran Octopus in 2000, offers a comprehensive exploration of natural, country breads from around the globe. This edition, comprising 176 pages, reflects the significant changes in breadmaking and consumer expectations since the release of the author’s previous work, Bread Book, in 1992. The book emphasizes the shift towards organic ingredients and traditional baking methods, moving away from mass-produced options.
Readers will find a variety of recipes that have been adapted for contemporary kitchens, showcasing the art of baking with wood-fired ovens and other traditional techniques. The focus on health and wholefood cookery is evident throughout, making it a relevant resource for those interested in baking cakes and exploring icing and sugarcraft. Country Bread serves as a guide to creating authentic, flavorful breads that embody a natural, rustic quality.
Official synopsis Publisher
Since our highly successful Bread Book was published in 1992, great changes have occurred within breadmaking and consumer expectations of it. The word is organic and the era of the mass produced sliced white loaf is dwindling. Bread is now often baked in wood-fired ovens, using traditional methods to ensure a natural, country taste. Country Bread follows the same pattern as its predecessor, looking at natural, country breads all over the world with accompanying recipes that have been adapted for contemporary kitchens.
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