Booklist Review

Few accomplishments so satisfy a cook as a well-made loaf of bread fresh from the oven. European breads have long set the standards for the rest of the world, but there are Asian and African examples that also excel. Collister and Blake focus initially on some noted breads of Britain, including the ubiquitous bap, a sandwich roll. They proceed to France to reveal the secrets of Paris' famous sourdough loaf and its buttery croissants. Alsatian kugelhopf, a sweet nut-and-fruit bread baked in a special mold, has a savory twin that deserves attention. Naan from India and Ethiopian spice bread are just two specialties to challenge the home baker. Sticky buns, Danish pastries, muffins, babas, and similar baked goods will keep the home oven constantly hot. Detailed photographs accompanying each recipe usefully assist the beginner, showing doughs at various stages of kneading, rising, and forming. An attractive, worthwhile addition to the field of bread books. --Mark Knoblauch