Paperback; Published 4/1/2007; 192 Pages; ISBN 9781845333126
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Travel across Europe, and into Russia and Poland, to meet exceptional bread bakers and create more than 80 mouth-watering recipes, many of which are inspired by the individuals profiled. There are traditional favorites, such as Raisin and Cinnamon Loaf, as well as many lesser-known regional specialties like Chelsea Buns and White Potato Stottie Cake. Completing this collection are lavish photographs of the finished recipes and the bakers themselves as the dough is mixed and the loaves are taken from the ovens to show how a variety of breads are made.
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