Collister, Linda & Blake, Anthony. The bread book.

Globe Pequot, The Lyons Press. 192p. illus. index. c2001.1-58574-447-6. $19.95. JSA *

This is absolutely the best bread cookbook ever! This well-written book demystifies the bread-making process. Basic, fried, sourdough, enriched, fruit, and celebration are the various categories for the appealing breads that are included in this book. Most of the recipes are made with cool or lukewarm liquids, thereby ensuring that the yeast is not "killed." The slow fermentation of the dough produces a well-flavored and chewy loaf that as it matures assumes a rich and complex flavor that is slow to become stale. An extremely detailed and well-illustrated section shows each step in the bread-making process. Gorgeous color photographs accompany each clearly written recipe. All recipes have been recommended by either professional chefs or local bread enthusiasts from many different countries. The over 130 recipes include: Parathas, Bacon Loaf, Saffron Buns, Hot Cross Buns, Wheat Bread. Scandinavian Rye Bread and Rum Babas. A special section includes suppliers for both equipment and flours, thereby ensuring the best possible product. This great book will make all of us into successful bread bakers.

Shirley Reis, IMC Dir., Lake Shore M.S., Mequon, WI