Front Cover
Anness Publishing, 2006 - Cooking - 512 pages
Features over 250 recipes from all around the globe, like Ciabatta from Italy, or more elaborate varieties such as Monkey Bread from America. This illustrated book contains techniques section that shows instructions for every stage of the bread-making process - from mixing and kneading to glazing and baking. It also offers hints and tips.

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About the author (2006)

Christine Ingram left a career in financial and consumer journalism to pursue her keen interest in food and cooking. After several years as a food editor for Woman magazine, Chris became a full-time writer and author, contributing articles to many women's and special interest magazines. Christine has traveled extensively, always on the lookout for exciting and unusual recipes. Her many other titles for Lorenz Books include Bread, The Rice and Risotto Cookbook, Chocolate and Coffee, and the Five-A-Day Fruit and Vegetable Cookbook.

Jennie Shapter is a full-time food writer and home economist who specialises in cooking food for photography. In the early part of her career, Jennie spent a number of years working as chief Home Economist for several major food manufacturers, where she developed her considerable baking skills. She has written over twenty cookery books, including The World Encyclopedia of Bread and Bread-Making (Lorenz Books).

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