<< 1 >>
Rating: 
Summary: The title of this book describes it perfectly
Review: Rob Wanless says in his intro that all other bread books are "superflous" and he's right. Most of my other bread books are not used now I have this one. I usually find no problems with his way of measuring flour etc unlike the first reviewer and I'm an Australian too. There are so many breads in this book my family loves - Italian Bread, Rob"s Sourdough Rye, Sesame Onion Board, Roman Stones to name just a few. I've never had a failure. I highly recommend it. I would love to here from other bread bakers!
Rating: 
Summary: Great range of recipes for machine or machine + manual bake
Review: This was a really useful addition to our kitchen library, to complement our breadmaker. We have made the Challah, Yule Kaga, Bagels and oatmeal breads and all have been pretty good.The only drawback is that it uses cups as measures for quantities of dry ingredients and not actual metric or pounds and ounces. It is very easy to vary exactly how, much you pack into a cup. Given that quantities have a crucial outcome on whether you get bread or bricks, this was the only down point of the book for me. I'm assuming that Rob Wanless is using American cup measures. If an postscript from Rob, clarifying his cup equivalents defined as US metric grams could be published, I'd be very grateful. That way I could easily convert the recipes to Australian metrics. Alex
<< 1 >>
| 
