5
Customers say
Customers find the recipes in this book creative and approachable. They appreciate the clear directions for beginners as well as challenging recipes. The book has a nice aesthetic and great flavors.
AI-generated from the text of customer reviews
SHORTLISTED FOR THE 2024 TASTE CANADA AWARDS
A GLOBE AND MAIL BEST COOKBOOK OF THE YEAR
Vegan chef and artisan bread-maker Ed Tatton shares techniques and 100 recipes for making naturally leavened sourdough loaves, small breads, and earth-friendly small baked goods.
Sourdough bread is naturally vegan—flour, water, and salt transformed into extraordinary, delicious bread. Ed Tatton, vegan chef, artisan bread-maker, and co-owner of the popular vegan café and bakery BReD with Natasha Tatton, has been baking and refining his recipes and techniques for naturally leavened sourdough for many years—including a wide array of boules, baguettes, loaves, flatbreads, buns, and pizza. As required, he uses plant-based alternatives in some savoury and sweet sourdoughs that would traditionally include dairy (butter, milk, or buttermilk) including panettone buns, hot cross buns, sticky buns, cinnamon buns, English muffins, brioche, and babka. Inside BReD, you’ll find these perfected recipes to start your journey in bread-making; along with a detailed sourdough starter guide with step-by-step visuals on making and maintaining a sourdough starter, levain, mixing, shaping, and baking methods.
BReD is a complete plant-based book for bakers that goes beyond just making bread. Experienced bakers and novices alike can take their baking to the next level with gorgeous vegan baked goods from cakes, muffins, and scones to biscuits, cookies, and tarts. Passionate about a vegan lifestyle for the benefit of all people and the planet, the book also includes gluten-free recipes (bread and other baked goods), discard starter recipes to further zero-waste efforts, and an offering of dips, spreads, and accompaniments to complement the breads.
From the Publisher
Publisher : Penguin Canada (November 7, 2023)
Language : English
Hardcover : 376 pages
ISBN-10 : 0735244448
ISBN-13 : 978-0735244443
Item Weight : 3.55 pounds
Dimensions : 8.85 x 1.38 x 10.8 inches
Tanya Yule –
Awesome cookbook for vegan sourdough baking
I had been using the Tartine cookbook religiously for making sourdough- but I wanted to add more whole grains and diversify my loaves. I stumbled upon this book googling vegan sourdough and I’m so glad I did! Being in San Francisco there is no shortage of amazing bread, but oddly not a lot in the vegan desserts, this cookbook has impressive directions for beginners and challenging recipes for those who “practice” sourdough. In addition there are amazing vegan sweet and savory dishes. It also doesn’t hurt to be inspired by Eds_Bred instagram- I highly recommend you buy this book, you won’t regret it!
chris gfrdes –
Great book
This book should win this year’s james beard award for vegetarian/vegan cooking, very creative, yet approachable recipes, as a professional chef, I only buy cookbooks that have a fresh perspective, this book is definitely all that, glad l bought it
Amit doyev –
Inspiring and interesting!
I have been following Bred on instagram for so long and always wanted to travel and visit their bakery. When the book came out I was so excited to finally get a taste of Bred recipes and products. The recipes are detailed and understandable. There is variety of recipes and technique. The book is so pretty and aesthetic which makes it all perfect!
G. Park –
All my sourdough baker friends out there!
This is the book you want to keep if you love baking, especially sourdough baking! I’m so glad that I got to meet this book in my baking journey! And yes, sourdough focaccia is the best I’ve made!
Mitch G –
Recommend!!
Good book, good recipes, and a total slay!
Avid Reader –
Fabulous!!
I pre-ordered this book a couple of months ago, and excitedly opened the box a couple of days ago. It was a true pleasure simply reading through the book. Most of the recipes have beautiful photos illustrating what the final product will look like. I immediately went to the gluten-free chapter and selected the orange, almond and cardamom cake recipe because a friend with celiac disease visited me yesterday. It was wonderful! I don’t like super-sweet desserts and because a whole orange was used in the recipe, it was subtly sweet just like I like it. I have already been making simple sourdough bread recipes with success, and have a mature self-made starter, so I bought this book to expand my repertoire. For the absolute beginner, this book provides step-by-step photographs which are helpful. When I was new to sourdough baking, the consistency of the dough, and the handling of it were unfamiliar to me. I had no idea what the dough should look like. Maybe I still don’t! Mine tends to be a bit on the soft and gooey side. I think I will learn a lot from Ed and Natasha Tatton. I will be baking extensively from this book over the holidays and will update this review later with some photos.
Andrew Jeremy Kaplan –
Recipes for all levels of cooks
I was fortunate enough to have a discussion with Ed and Natasha on my podcast (Beyond the Plate) and their story, drive, passion and talents are extraordinary. It was a joy to learn about their business and I’ve had their book on my desk since the day I received it in the mail and can’t wait to start cooking from it! HIGHLY recommend.
Amazon Customer –
Wonderful
Great book!! Got it two days ago and already tried one of the recipes-came out perfect!! Great flavors, great book!!
Alfonso Gomez –
The fact that we can now access the knowledge Ed has been collecting for YEARS through a book is wild to me. So happy I got this book.
B –
I’ve only made one thing in the book so far, the Jamaican rum gingerbread cake and omg I felt like I just became a professional baker hahaha; he uses methods that are unique but doable so it’s also a great book to learn new hacks on vegan baking. The images are beautiful and I’ve bookmarked a lot for future baking 🙂 You can really tell a lot of hard work and attention to detail was put into the book! They’ve got scone recipes, sourdough recipes, gluten free recipes, French inspired pastries, holiday recipes, breakfast recipes and more!
Steve Reynolds –
Very well written and presented baking book. Each recipe has an accompanying photograph and the range of recipes is excellent. The emphasis is on sourdough and bread related items but there is a small selection of cakes etc, all with a healthier approach to the end product. The sourdough technique is quite extended so wouldn’t suit less committed occasional bakers but the results are excellent. This is a really great book and one of the better ones we have bought for plant based baking.
miguel –
Excellent book for bakers and house baking lovers
Darwin Sxander –
This book is literally your bible on sourdough creation and other vegan baking recipes. The cake section is so great! I wish they have more recipes on that topic.