Local Breads : Sourdough and Whole-Grain Recipes from Europes Best Artisan Bakers

English

ISBN: 0393050556

EAN: 9780393050554

Category: Cooking / Specific Ingredients / Rice & Grains/Cooking / Courses & Dishes / Bread/Cooking / Regional & Ethnic / European/

Publisher: Norton & Company, Incorporated, W. W.

Release Date: 12/07/2008

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, Bread Alone, brought Leaders 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. Leaders detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally.

Awards: IACP Crystal Whisk Awards – null 

Local Breads : Sourdough and Whole-Grain Recipes from Europes Best Artisan Bakers

Illustrated: Yes

Format: Hardcover

Height: 1.2 inches

Width: 8.4 inches

Length: 10.3 inches

Weight: 40.74 oz

Pages: 448