Product Description
THE COOK’s TOUR
I have been using this epic book of breads from all over the world for more than 34 years. Bernard Clayton’s New Complete Book of Breads got a facelift in 2006. It was Clayton’s final edit of the work that was the pinnacle of his career, that defined not only home baking, but, with its recipes set for hand, mixer, and food processor, it was a revolution in providing convenience to cooks coming at recipes from all kinds of home kitchens.
The recipes are “found,” mostly, from Clayton’s travels and discoveries. [BLUEBERRY]
WHAT DOES IT DO
Provides comprehensive bread-making instruction and recipes covering traditional, regional, and international breads for both beginner and advanced bakers.
THE FEATURES
- Extensive collection of bread recipes from around the world
- Step-by-step instructional guidance
- Covers yeast breads, rolls, flatbreads, sweet breads, and specialty loaves
- Balances technique education with approachable writing
- Includes historical and regional bread context
- Useful for both hand-kneading and machine-assisted baking
- Long regarded as a foundational home-baking reference
THE SPECIFICATIONS
- Author: Bernard Clayton Jr.
- Format: Hardcover and paperback editions
- Category: Bread baking cookbook
- Content focus: Yeast breads and baking technique
- Publisher: Simon & Schuster (varies by edition)
- Language: English
- Origin: United States
THE CARE NOTE
Store in a cool, dry location away from kitchen steam and grease exposure. Use bookmarks or recipe tabs rather than folding pages to preserve binding integrity.
MY TAKE
This is one of the old-school cornerstone bread books, from the era before “content creators” diluted technique into entertainment. It teaches process, not just recipes. Some formulas feel dated today, but the underlying instruction remains solid. If you want to understand bread rather than merely assemble ingredients, this book still matters.
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