The Wooden Spoon Bread Book

(Critical Survey of Contemporary Fiction)

Do you want to bake your own bread but feel overwhelmed by the mysteries of yeast, the multiplicity of flours, and a busy schedule? Have you tired of making the same few types of bread week after week? Having mastered a variety of breads, would you like to know how to create your own recipes? Whether one is a novice or a veteran baker, THE WOODEN SPOON BREAD BOOK will be a welcome guest in the kitchen.

Moore begins by explaining the basic ingredients, equipment, and methods every bread maker should understand. For the first-time baker, she then presents what she calls “The Learning Loaf,” a simple, good-tasting confidence builder. More experienced cooks--or adventurous beginners-- may prefer to start with one of Moore’s twelve favorites, which include such standards as the baguette, sourdough bread, and bran muffins, as well as exotics such as fresh tomato bread.

Realizing that all these recipes may tempt one to overproduce, Moore devotes a chapter to uses for leftovers. The prospect of Creole brandied bread pudding and Dutch cottage cobbler may have one actually hoping for unfinished loaves.

Complementing all these bread recipes are instructions for making closely related items--doughnuts, coffee cakes, pancakes, waffles--and a short chapter at the end of the book presents simple jams, jellies, and syrups. Helpful are a bibliography and a selection of addresses from which to order unusual ingredients and equipment.

Clear, simple, yet comprehensive, Moore’s work is an ideal first bread book or a good addition to a collection.