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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan
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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers Hardcover - 2007

by Daniel Leader; Lauren Chattman (With)

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.


From the publisher

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.

Details

  • Title Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
  • Author Daniel Leader; Lauren Chattman (With)
  • Binding Hardcover
  • Edition First Edition
  • Pages 368
  • Volumes 1
  • Language ENG
  • Publisher W. W. Norton & Company, New York
  • Date August 13, 2007
  • Illustrated Yes
  • ISBN 9780393050554 / 0393050556
  • Weight 2.56 lbs (1.16 kg)
  • Dimensions 10.38 x 8.2 x 1.25 in (26.37 x 20.83 x 3.18 cm)
  • Library of Congress subjects Bread, Cookery (Cereals)
  • Library of Congress Catalog Number 2006102247
  • Dewey Decimal Code 641.815

Media reviews

Citations

  • Booklist, 09/01/2007, Page 35
  • Kirkus Best Books, 09/15/2007, Page 4
  • Library Journal, 09/15/2007, Page 81
  • Publishers Weekly, 05/21/2007, Page 50
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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

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

by Leader, Daniel; Chattman, Lauren

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NY: W. W. Norton & Company. Very Good in Very Good dust jacket; Jacket lightly scuffed.. 2007. First Edition; First Printing. Hardcover. 0393050556 . xii, 353pp. Color photos by Jonathan Lovekin. Line drawings by Alan Witschonke. Instructions and recipes for making some of the regional artisan breads of Europe, like Little Blue Cheese Rye Loaves, Czech Christmas Braid, Rosemary Filone, and Polish Cottage Rye. ; Square 8vo 8" to 9" tall .
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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

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