From dust jacket notes: “Once enjoying the status of an art, bread-baking has become an enthusiastic hobby for those who pride themselves on their culinary skills. Now, for the neophyte as well as the experienced home baker, this new encyclopedic volume on breadmaking contains more than 250 recipes for all kinds of doughs and batters using wheat, all-purpose, rye, graham and soybean flour, corn meal, oatmeal and other grains, quick breads made with baking powder or other non-yeast leavening, and many breads made with conventional organic leavening – as extensive and varied a collection as one can find today. John Braue has lovingly put together recipes collected by his family for generations. His father, a master bread baker in the Old World tradition, brought his knowledge and craft to America as an emigrant from Europe. The author writes, ‘These priceless recipes have been handed down, family to family, baker to baker, friend to friend, tested and retested by my father and thousands of unknowns.’…If you want Irish oatmeal bread, Italian bread sticks, French or Alsatian sourdough bread, Jewish honey cakes, German buttermilk rye, or if your taste runs to the exotic, such as German farmer’s herb-parmesan-egg bread, it’s all here. But this book is more than a collection of recipes. It recites a history of bread, the vast differences in recipe results due to climate, altitude, fours and ovens, and other fascinating bread lore….”

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• Used Book in Good Condition