Elizabeth David never simply skims the surface of her subjects in her books. This cook book is an in-depth study of bread and everything related to do yeast and flour to ovens, done as only she could. The book begins with a thorough history of bread and then follows with plenty of yeast recipes including some old favourites along with more unusual breads and buns. She also includes pancake and muffin recipes, and to finish a wee look at toast.
This is a fabulous book that should be included in every food lovers collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers. This book has to be a ridiculously well priced purchase as it is well beyond books ten times the price.