Published 1982
* English Bread and Yeast Cookery, Elizabeth David, Penguin Books, London, 1977.
This book in its original edition is far more valuable than the American version with its notes by Karen Hess, who also translated or mistranslated some of the recipes. The book contains a wealth of information about the subject at hand but it is by far the dullest of all Elizabeth David’s works. Reading the book from cover to cover would, for me at least, be an impossible task. The facts about English breads and yeast cookery are covered in unmerciful detail. But the British edition of the book should be in any library that pretends to be definitive where food and cooking are concerned. Some of the recipes tried in the American edition were a culinary disaster.
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