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Cargando... Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakerspor Daniel Leader, Daniel Leader
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. The author of this book owns a bakery in upstate New York called "By Bread Alone." The book itself is part food memoir, part travel memoir, part cookbook, part food history, and part helpful hints. There are many recipes including, most of which begin with some form of a sourdough starter. The recipes are quite long and complicated. As someone who has a day job, I would never have time to create most of these recipes. Artisan Bread in Five Minutes a Day is a much more useful bread book for me. For those who do have the time, this book would be an excellent resource for learning the ins and outs of baking bread. I did not think that the cookbook layout was well-designed. The font is a bit small, and the column format for the narrative parts is a bit awkward, reminding one of textbooks. ( ) This is a fabulous book; I find it much better than Leader's previous book. The book contains great sourdough information and recipes, definitely among the best I've seen. Reading this book makes you want to go in the kitchen and bake. Passion just pours from its pages. There are a few editing errors, but an experienced baker can easily adapt. Highly recommended. sin reseñas | añadir una reseña
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Recipes from the back rooms and basement bakeries that produce Europe's best breads. 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. 32 pages of color illustrations. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClasificación de la Biblioteca del CongresoValoraciónPromedio:
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