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Local breads : sourdough and whole-grain recipes from Europe's best artisan bakers

Author: Daniel Leader; Lauren Chattman
Publisher: New York : W.W. Norton, ©2007.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
Contains recipes for breads from Europe's artisan bakers, and includes basic step-by-step instruction on proper techniques, question and answer sections, measurement conversions, advice on ingredients, and illustrations.
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Genre/Form: Nonfiction
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Daniel Leader; Lauren Chattman
ISBN: 9780393050554 0393050556
OCLC Number: 77116975
Notes: Includes index.
Awards: Winner of International Association of Culinary Professionals Cookbook Award 2008
Description: xii, 355 pages, [32] pages of plates : illustrations (some color) ; 27 cm
Contents: List of All the Recipes in This Book viii --
Chapter 1 Ingredients and Equipment for Making European Artisan Breads at Home 15 --
Chapter 2 Bread Recipes, Step by Step 26 --
Chapter 3 Making and Using European Starters and Sourdoughs at Home 41 --
Chapter 4 Read This First: Frequently Asked Questions about Making Bread 50 --
Chapter 5 From Baguette Normal to Eric Kayser's Cutting-Edge Batards: Real Parisian Breads, Old and New 60 --
Chapter 6 Organics in Alsace: Rediscovering Pain au Levain at Fabiopain 103 --
Chapter 7 The Auvergne: Surprising Wheats and Ryes from Two of France's Meilleurs Ouvriers 135 --
Chapter 8 Verona and Tuscany: Biga, Doppio Zero, and Regional Italian Breads 162 --
Chapter 9 The Pride of Genzano: Italian Country Bread with a Government Seal of Approval 191 --
Chapter 10 Il Fornaio and Italian Independent Bakers: Baking Local, from Rome to the Dolomites 210 --
Chapter 11 Untouched by Time: The Singular Case of Pane di Altamura 246 --
Chapter 12 In Search of Authentic German Ryes: High-Tech and Whole-Grain Baking across Germany and Austria 269 --
Chapter 13 Discovering New Ryes in the Czech Republic and Poland and Remembering My Grandparents' Light Rye 301 --
Mail-Order and Online Resources 333.
Other Titles: Sourdough and whole-grain recipes from Europe's best artisan bakers
Responsibility: Daniel Leader with Lauren Chattman ; color photography by Jonathan Lovekin ; line drawings by Alan Witschonke.
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Recipes from the back rooms and basement bakeries that produce Europe's best breads.  Read more...

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