THE REDBOOK BREADBOOK by Redbook Magazine--Eds. of

THE REDBOOK BREADBOOK

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KIRKUS REVIEW

The novice baker should pick her way carefully through these recipes which range from easy and unusual fruit breads to yeast doughs which must be maintained at specific temperatures and kneaded diligently. The breads here are made of pumpernickel, rye, and whole wheat flour as well as mashed potatoes, lard and cracklings, molasses and buttermilk to achieve a variety of texture. The sweet breads--for morning or afternoon gettogethers--are the best. The editors have collected specialties from many lands including Italian Easter bread with saffron, Scandinavian almond ring, Icelandic Christmas bread with cinnamon, and a vast array of American fruit and vegetable breads (a spicy pumpkin bread as well as the more familiar corn bread). Plus muffins, biscuits, scones, and other coffee klatsch centerpieces.

Pub Date: May 16th, 1977
Publisher: Grosset & Dunlap