The World of Bread

In this paean to breads of the world, authors Kraus and Mader offer a brief history of the staple food before plunging a fist straight into the doughy art of bread baking. Though the grain-by-grain glossary may be more detail than the average weekend wheat warrior needs, the straightforward recipes offered throughout this lushly photographed compendium are truly a joy to at least contemplate, if not actually undertake. A few standouts include a simple formula for Indian Chapatis, hearty Cheddar Cheese Bread and Focaccia with Olives and Rosemary. The book also includes an impressive range of festive and traditional breads such as Challah and Irish Soda Bread. The authors have taken care to include a global offering of recipes, extolling the virtues of Sauerkraut Rolls and Coriander Bread as readily as Grissini and Ciabatta Rolls. Where this book truly distinguishes itself, however, is in the simplicity of its recipes. Many bread-baking manuals offer intimidating recipes requiring a multitude of steps; this upbeat cookbook gives readers hope that good bread can be achieved without too much hardship. Careful to distinguish between US and UK terms, Kraus and Mader also include a handy trouble-shooting guide addressing common baking problems and a richly detailed appendix. While a few recipes are less than thrilling--only a truly bored baker would feel compelled to bake their own hamburger buns from scratch--these occasional clunkers are mercifully few and far between. Well organized and happy to lay open flat on a flour-dusted countertop, this book will encourage even the most neophyte baker to sink their teeth into bread-making.