English Bread and Yeast Cookery

David, Elizabeth

Book - 1979
Average Rating: 4.5 stars out of 5.
English Bread and Yeast Cookery
In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.

Publisher: London : Penguin, 1979
ISBN: 9780140299748
Branch Call Number: 641.815 D249e 1979
Characteristics: xx, 592 p. :,ill. ;,20 cm


From Library Staff

Has that perfect loaf of bread eluded you all your life? Elizabeth David promises to find the fix for it.

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Jul 30, 2013
  • Liber_vermis rated this: 4 stars out of 5.

About half of Baird's book provides background information on grains, flours, yeast, baking ovens, flour and bread storage; and much more. The second half of the book provides a wide variety of yeast and soda bread recipes. The historical and technical background and illustrations add depth to her presentation. I found many helpful tips that will improve my bread-making results using more current Canadian recipes.

Dec 20, 2010
  • hindins rated this: 5 stars out of 5.

This is an excellent book for the moderately experienced baker who wants to try some regional traditional baking. It is primarily concerned with English baking but includes some other nationalities, notably French. Not for beginners really. Some of the recipes are very old, as early as the seventeenth century.


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