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The books featured here are a must-have addition to anyone's collection. They have been specially selected because their recipes are easy to follow and for explaining not just how to do things, but also why bakers do them.


The River Cottage Bread Book is ideal for beginners as it covers bread baking from start to finish. It focuses on using commercial yeast but has a good section on sourdough too.


Crust, by Richard Bertinet, is for the more advanced baker who wants to try elaborate recipes that take a bit more planning and are based primarily on using sourdough. The free DVD included in this book is an invaluable visual source that demonstrates many of Bertinet's techniques.