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10 Local Warehouse Cooking and Food- Breads
22 Remote Warehouse Cooking and Food- International General

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"'Leader's new bread-baking book is distinguished from his earlier classic Bread Alone by its focus on regional specialties, from the Alsatian classic pain au levain to Tuscan black olive puccia, from German laugenbrezeln or pretzels to the dark Silesian rye of the Czech Republic. The book opens with 50 pages of well-written and thorough instructions on everything from ingredients to equipment. The most helpful part is the explanation of the basic steps of any bread-making process, which serves as a primer on the procedural elements that are universal across the various European traditions. Leader, who founded the heralded Bread Alone bakery in Woodstock, N.Y., is most interested in teaching holistically, so that his readers will feel comfortable becoming apprentices and then experts themselves. One can't help imagining, however, that bread baking is best learned in the flesh. Leader advises that the only way to figure out if the 'dough is ready is through experience,' and a hapless home baker might agree. Still, the book is an excellent primer on the best breads of Europe, and the traveler who has returned home with a longing for the Roman specialty pane di altamura might be satisfied with a mouth-watering trip down memory lane.' Publishers Weekly (Copyright Reed Business Information, Inc.)" Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Recipes from the back rooms and basement bakeries that produce Europe's best breads.

Synopsis:

Leader shares his experiences traveling throughout Europe in search of the best artisan breads. His detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. Full color.

Synopsis:

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, , 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.

About the Author

Daniel Leader is the founder of Woodstock, New York's legendary bakery, Bread Alone, and author of Bread Alone, which won an International Association of Culinary Professionals Cookbook Award. He lives in the Catskills.

Product Details

ISBN:
9780393050554
Author:
Leader, Daniel
Publisher:
W. W. Norton & Company
Photographer:
Lovekin, Jonathan
Illustrator:
Witschonke, Alan
Author:
Chattman, Lauren
Subject:
Bread
Subject:
Cookery (Cereals)
Subject:
Courses & Dishes - Bread
Subject:
Methods - Baking
Subject:
Baking
Subject:
Cooking and Food-Breads
Publication Date:
20070831
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
32 pages of color illustrations
Pages:
368
Dimensions:
10 x 8 in

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Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Baking » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » International General

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 368 pages W. W. Norton & Company - English 9780393050554 Reviews:
"Publishers Weekly Review" by , "'Leader's new bread-baking book is distinguished from his earlier classic Bread Alone by its focus on regional specialties, from the Alsatian classic pain au levain to Tuscan black olive puccia, from German laugenbrezeln or pretzels to the dark Silesian rye of the Czech Republic. The book opens with 50 pages of well-written and thorough instructions on everything from ingredients to equipment. The most helpful part is the explanation of the basic steps of any bread-making process, which serves as a primer on the procedural elements that are universal across the various European traditions. Leader, who founded the heralded Bread Alone bakery in Woodstock, N.Y., is most interested in teaching holistically, so that his readers will feel comfortable becoming apprentices and then experts themselves. One can't help imagining, however, that bread baking is best learned in the flesh. Leader advises that the only way to figure out if the 'dough is ready is through experience,' and a hapless home baker might agree. Still, the book is an excellent primer on the best breads of Europe, and the traveler who has returned home with a longing for the Roman specialty pane di altamura might be satisfied with a mouth-watering trip down memory lane.' Publishers Weekly (Copyright Reed Business Information, Inc.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Recipes from the back rooms and basement bakeries that produce Europe's best breads.
"Synopsis" by , Leader shares his experiences traveling throughout Europe in search of the best artisan breads. His detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. Full color.
"Synopsis" by , 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, , 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.
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