'The Book of Buns' by Jane Mason

Forget The Great British Bake Off! Forget Paul Holywood! If you want to make some delicious bread, then this book covers over 50 brilliant bakes from around the world.

Legend has it that buns were developed to enable poor people to buy bread with dignity. Dignity for the buyer - who could not afford a loaf and for whom it was either humiliating or impossible to buy just one slice or two - and dignity for the bun - which was sold with its crust and crumb beautifully intact, a small piece of beautiful perfection to be shared as graciously as a big loaf. However, whatever their history, we can find buns in about every country in the world. There are sweet buns and savoury buns; steamed buns and baked buns; stuffed buns and plain buns; buns for special occasions and buns for every day.

This 'Book of Buns' takes you on a journey around the world to explore bread and bun culture. The recipes are clear and accompanied by plenty of step-by-step photos to make it fun and easy to make a beautiful range of buns. You can bake Muska buns from the tea shops of Iran, or tuck into Mexican coffee buns. Celebrate St Nicholas with Swiss Grittibanz - enriched with dough baked in the shape of a little man - or just have breakfast with a delicious Krentenbollen from Holland. If it's traditional British you want, then Jane Mason's book provides recipes for everyday buns such as Chelsea buns and for special occasions such as Hot Cross buns. There are Bagel recipes from Canada, Bolillos from Mexico and Bastounakia from Greece.

Hundreds of beautiful photographs taken by Europe's most talented photographer,Peter Cassidy accompany a clear and well presented text, mixing recipes with basic bread techniques. Jane Mason's enthusiasm for bread from around the world is infectious and readers can only be inspired to bake some of these exotic buns from all corners of the globe.

'The Book of Buns' by Jane Mason is published by Ryland Peters & Small and priced at £16.99 or $24.95 in the US. (ISBN: 978-1-84975-435-4)  


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