First published in 1977, and winning its author the coverted Glenfiddich Writer of the Year Award, this acclaimed book is regarded by many as one of the best books ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. There is a collection of recipes from plain brown wholemeal or saffron cake to drop scones and croissants all described with Elizabeth David's unrivalled knowledge.