Bread: 150 Traditional Recipes from Around the World
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Best for readers who...
Good fit if you want...
- You enjoy baking a variety of simple, regional breads at home.
- You want recipe-driven, practical guidance with cultural notes.
Maybe skip if...
- You seek cutting-edge sourdough theory or advanced fermentation science.
- You need highly modernized recipes for commercial-scale baking.
- You need the newest edition, freshest examples, or the most current framing.
Summary
Gail Duff collects 150 traditional bread recipes from around the world, blending straightforward instructions with cultural context across 192 pages. Practical for home bakers who want a broad, global pantry of breads rather than specialist sourdough science.
Edition on file: 1993 • Macmillan General Reference • 192 pages • ISBN 9780025335851.
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Why this book now
Revive hands-on baking habits and expand your weekly repertoire with tried-and-tested international breads that suit home kitchens.
Reader guide
Quick signals that help you decide faster.
Reading commitment
Quick Easy to move through
At 192 pages with 150 recipes, expect short recipe reads and hands-on sessions; flip between techniques and specific breads rather than reading straight through.
What stands out here
This Macmillan General Reference edition emphasizes a broad, traditional collection of recipes and cultural snippets rather than modern baking pedagogy.
Best way to approach it
Use it as a kitchen companion: choose a recipe, read the notes, gather simple ingredients, and tackle one bread at a time to build skills and variety.
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The clearest thing here is a browseable, idea-rich experience that still works if you only sample sections. Taken together, it reads like a mid-length read that should balance momentum with detail. It also has the feel of a backlist title rather than a brand-new release.
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