English Bread and Yeast Cookery. Introduction and Notes for the American Cook By Karen Hess.
Collection of bread recipes using various flours and yeasts compiled by English cookery expert and food historian Elizabeth David (1913–1992), “the best writer on food and drink [England] has ever produced.” (ODNB) Recipes include American equivalents. A modern classic.
Description: English Bread and Yeast Cookery. Introduction and Notes for the American Cook By Karen Hess.
New York: The Viking Press, (1980). First American Edition. xxxii, , 4–592pp. 8vo. Publisher’s quarter cloth and paper boards; illustrated dust jacket. Hidden interior tape mend to dust jacket’s rear panel; Very Good.