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Local Breads: Sourdough And Whole-Grain Recipes From Europe's Best Artisan Bakers

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$35.00
Price:
$17.50
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Availability:
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Product Details:

HC :
448 Pages
Publisher:
W.W. Norton
Pub. Date:
Jul 20, 2007
Photos:
Color Illustrations
Our Part #:
09847
ISBN-10:
0393050556
ISBN-13:
9780393050554

Description:

2008 IACP Award Winner

When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally.

Related Categories:

Award Winners/Nominees, Bread

Other Books By This Author:

  1. Simply Great Breads:




1. david on 8/29/2007, said:

This book is first class in the same vein as the Village Baker Profiles real European Bakers and their way of life

(4 people found this comment helpful, 0 did not)
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