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A Passion for Bread: Lessons from a Master Baker

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A Passion for Bread: Lessons from a Master Baker Cover

 

Synopses & Reviews

Publisher Comments:

In this charming and practical cookbook, Master Baker Lionel Vatinet shares his knowledge and passion for baking irresistible bread.

A PASSION FOR BREAD brings a Master Baker's encyclopedic knowledge of bread, passed on from a long line of French artisan bakers, to the American home, with detailed instructions and dozens of step-by-step photographs. It will cover everyday loaves like baguettes, ciabatta, and whole grain breads, as well as loaves for special occasions, including Beaujolais Bread, Jalapeño Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A chapter of delectable soup and sandwich recipes will inspire you to create the perfect accompaniments. The book offers a detailed introduction to bread baking, 65 recipes, and 350 full-color photographs.

Review:

"At its most basic, bread calls for only four ingredients: water, flour, salt, and yeast. In this terrific and inspiring collection, Master Baker Lionel Vatinet shows readers how to manipulate those simple ingredients to make all sorts of bread using the same seven basic steps. Readers quickly learn great bread is more technique than fancy ingredients. First, Vatinet explains how to assemble the best possible ingredients (yes, you even have to pay attention to the water). He then dives into the bread-making, applying his seven steps to every recipe. Readers learn to make French breads, variations on ciabatta and focaccia, sough dough, cornbread and more. Vatinet even shows readers how they can use a pizza stone and a stainless steel bowl to create their own 'bread oven' to achieve that highly-desirable crust. First-timers may be intimidated by the number of pages Vatinet takes to show how to create bread but they needn't be. His detailed and accessible instructions, paired with copious step-by-step photos, will instill confidence and ensure readers are able to create boulangerie-worthy breads at home. 470 color photos. (Nov.)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.

About the Author

Lionel Vatinet is one of the most respected baking experts in America. In 1999, he coached the American team in the World Cup of Baking tournament to their first ever First Place win, and he has served as a baking consultant for Panera Bread, La Brea, and Zabar's. Educated as a baker's apprentice in France, Lionel remains true to the pledge he gave when inducted as a Les Compagnons du Devoir guild member to educate others in the art of baking. He owns La Farm Bakery in Cary, North Carolina, and regularly teaches baking courses there.

Product Details

ISBN:
9780316200622
Author:
Vatinet, Lionel
Publisher:
Little Brown and Company
Subject:
Cooking and Food-Breads
Subject:
Bread
Publication Date:
20131131
Binding:
HARDCOVER
Language:
English
Pages:
304
Dimensions:
10.5 x 8.5 x 1 in 2.88 lb

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Related Subjects

Children's » General
Children's » Science Fiction and Fantasy » General
Cooking and Food » Baking » Breads
Featured Titles » General

A Passion for Bread: Lessons from a Master Baker New Hardcover
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$35.00 In Stock
Product details 304 pages Little Brown and Company - English 9780316200622 Reviews:
"Publishers Weekly Review" by , "At its most basic, bread calls for only four ingredients: water, flour, salt, and yeast. In this terrific and inspiring collection, Master Baker Lionel Vatinet shows readers how to manipulate those simple ingredients to make all sorts of bread using the same seven basic steps. Readers quickly learn great bread is more technique than fancy ingredients. First, Vatinet explains how to assemble the best possible ingredients (yes, you even have to pay attention to the water). He then dives into the bread-making, applying his seven steps to every recipe. Readers learn to make French breads, variations on ciabatta and focaccia, sough dough, cornbread and more. Vatinet even shows readers how they can use a pizza stone and a stainless steel bowl to create their own 'bread oven' to achieve that highly-desirable crust. First-timers may be intimidated by the number of pages Vatinet takes to show how to create bread but they needn't be. His detailed and accessible instructions, paired with copious step-by-step photos, will instill confidence and ensure readers are able to create boulangerie-worthy breads at home. 470 color photos. (Nov.)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
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