Bread: flour, water, salt. Baked, boiled, fried, griddled... The sustenance of the poor and the rich for millennia. The domestic nourishment and national pride of countries and cultures throughout the world. The Big Book of Bread explores the links between bread and the boundaries of culture and nationality, and offers delicious recipes for recreating loaves from across the globe. Almost every country has its own breads, each with its own individual character but often sharing a common relative. From basic ingredients and equipment to a step-by-step explanation of methods, Dr James Morton guides you through key bakes of the world, hand-picked by bakers on the ground. Illustrated throughout with stunning photography, The Big Book of Bread is a compendium of baking knowledge and insight, and a vital book for every bread enthusiast.