As this book was originally published in 1944 some of the ingredients and recipes are a little dated (finding fresh yeast is a bit of a feat and no notes on how much dry yeast to use per "cake' of fresh yeast ) but it is a good compendium of bread, buns, biscuits, muffins, and cracker recipes.

This is a great book for anyone interested in the how, what, and why related to breadmaking/baking. Recipes are separated into chapters on baking powder biscuits, breads, buns, gems/johnny cakes/muffins, gingerbread, popovers, rolls, scones, and miscellaneous bread recipes (further divided into soy flour breads and biscuits, dietetic breads, and toasts). The book contains over 500 recipes, many of which are either variations or different prep methods (i.e. lots of different ways to make cornbread). I think it is worth noting that the author lived from 1876-1947, so there were recipes included for things that are not as common in 2021. There are no photographs, and often multiple recipes appear on a single page. I am rating this book highly due to the sheer volume of information, but I do wish there were at least some photos.

This book has many different bread recipes, but I think the lack of pictures is really to its detriment. Pictures really help to see different ways to shape the bread, in particular when making unique and cultural breads. The large blocks of text and recipes that spill over into the next page make it seem unaccessible to the average baker.

That being said, the variety of recipes is inspiring and different than the usual bread recipes books.

What a big book! There are no photos, just the recipes. You will find recipes for buns, biscuits, muffins, cakes, rolls, scones, and more. I received a free digital copy of this book from NetGalley in exchange for my honest review

Thank you to NetGalley.
In this book we find recipes from all over the world and for all levels from beginner to professional.

Each theme ( bread, biscuits, muffins...) includes tips so that there is no problem putting into practice the recipes; which I must say are delicious.
I have tried mainly those dedicated to muffins (I like sweet) and I am delighted.

Not only is it interesting on a personal level but it could also be an excellent gift for anyone minimally interested in the subject.

To have ate bread while at the Waldorf Astoria while this man was baking bread had to of been an amazing meal. Honestly this book should be called the bread bible it has a ton of recipes based on an old style look.

What did I like? If your looking for a particular bread your grandma used to bake then it’s probably in this book. With so many variations of the same bread just made a little different. I would have liked a few pictures of the author to make the book have a more authentic feel. Or a few pictures of the bread making process but it’s just an old style recipe book.

Would I recommend or buy? I’m not a huge bread maker but I’d add this to my collection just because of the variations. It has a unique feel and old style look that could bring back flavors from your childhood. Bread makers who want those variations will love this book! Four stars!

I received a complimentary copy to read and voluntarily left a review!

#TheBreadBook #NetGalley

While I really enjoyed Bittman Bread, this Bread Book is a bit more comprehensive and full of different recipes and information. The recipes are a bit more exciting/international to me (peanut butter biscuits, apple corn bread., Norwegian afternoon tea bread, soy flour bacon biscuits....) and while I may fight with gluten internally, my love of bread surpasses the discomfort sometimes. I'm excited to try these recipes and liked the conversion tables and information that I can easily process. While I'm bummed there aren't photos and step by step instructions, the recipes alone are worth it for me to have as a reference book.