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Informationen zum Autor Andrew Whitley is a leading authority on organic baking and food issues. He left London in 1976 to grow his own food on an organic smallholding in Cumbria, and went on to found The Village Bakery, which has won a string of awards, culminating in the Organic Trophy. Andrew has been an occasional contributor to the Radio 4 Food Programme and has written on bread and related matters for specialist journals. Klappentext Whitley, organic baker and founder of The Village Bakery, exposes the deplorable state of bread available in supermarkets today: laced with additives, poor quality flour, too much yeast and possibly frozen and reheated many times. In light of this, he teaches readers how to make real bread at home, that can be made without yeast, wheat or gluten for allergy-sufferers. Zusammenfassung Andrew Whitley! organic baker and founder of The Village Bakery! reveals the deplorable state into which mass produced bread has fallen! and the secrets behind making good! nutritious bread at home.
Report
'What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring.'Bee Wilson, Sunday Telegraph and New Statesman
'This will be the most important book on baking since the publication of Elizabeth David's "English Bread and Yeast Cookery".' Rose Prince
'Makes for interesting reading, and Whitley makes the information accessible by using easy-to-follow tables where appropriate...Throughout the book Whitley has dotted interesting historical footnotes to recipes and practical tips to recover from baking disasters. The book is comprehensive in its span of recipes and its examination of the baking process.' Caterer and Hotelkeeper
'A superb and necessary new book.' Bee Wilson, The Sunday Telegraph
'Every bit as feisty as the title implies...a good sense book that includes recipes for sour-dough and gluten-free baking.' The Independent
