English Bread and Yeast Cookery

by Elizabeth David

Original publisher: Penguin

Date of publication: 1977

ISBN: 0140299742

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Recommended by

John Martin Taylor

Culinary historian

There are authors whose work I simply enjoy reading for the writing - Elizabeth David, Simon Hopkinson, Fergus Henderson, Jane Grigson, Bill Neal, Madeleine Kamman. I put this work by Elizabeth David on my list simply because her writing is beautiful and her research flawless, PLUS the American Edition includes notes by Karen Hess, my mentor.

Chris J L Young

Baker

Not only is this a mine of variations on classic English bread recipes, it is also a fascinating historical guide. Though it took far too long for the nation to listen, Elizabeth David was perhaps the most prominent champions for Real Bread during the depths of the ‘white sliced years’.

Gaitri Pagrach-Chandra

Food writer and author

This is the book that showed me that there was more to baking than just producing a bread, cake or biscuit. And it made me want to tell stories about these things too, to bring baked goods to life for people.

Leah Hyslop

Food writer and editor

Don't expect pretty pictures; this is a meticulous, fascinating guide to the art of English bread-making, from the origins of the Chelsea bun to the history of ovens.

Regula Ysewijn

Food photographer, writer and graphic designer

Oh what a delightful book full of English bread history and heritage. This must be my fav David book. A book with recipes and a good read, just how I like my books.

Julian Carter

Head Baker

She has collected information and recipes from rare books in history tested them ,she put a lot of time into her research ,you would be mad not to read it.