THE RIVER COTTAGE BREAD HANDBOOK. By Daniel Stevens. River Cottage Handbook No. 3.

(2009) recent reprint. 8vo (137 x 206mm). Pp224,ad. Colour photographs throughout, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper.

This is a thorough, practical and original manual on bread making. Ingredients, equipment and underlying principles and their bearing on different techniques are explainined. Many different types of dough are presented, as is making your own yeast. White and brown loaves, ciabatta, nan, pizza bread, potato bread, rye, tortilla, croissants, doughnuts, bagels and more. Includes directions for constructing your own oven. Many excellent photographs.