By Tom Jaine
This is a new revised edition with different photographs and some new recipes.Making bread is one of the most fundamental acts of the home cook. Successful bread making cuts you free from dependence on supermarkets, mass produced sliced whites and all the dross of the modern bakery trade. It also fills your house with the most delectable aromas. Many people find it both liberating and calming: almost an act of meditation before the stove. All these reasons must have contributed to the remarkable rise in home bread making in the last twenty years. After an introductory chapter setting the whole business in context, there are five sections covering French breads; Italian breads; British breads; European breads; and American breads, with a final section ranging the world to offer such things as Ethiopian Injera and Guatamalan sweet buns.