The Village Baker: Classic Regional Breads from Europe and America

Front Cover
Ten Speed Press, 1997 - Cooking - 306 pages
5 Reviews
Wherever California baker Joe Ortiz travels, he seeks out those excellent little village bakeries run by master bakers whose craft has been handed down from generation to generation. In this acclaimed book, Ortiz offers a wonderful collection of nearly seventy recipes gathered from the village bakers of France, Italy, Germany, and regional America. Wholesome and hearty, crusty and flavorful, these are the kinds of breads that have been served for centuries in country homes--but they can be made just as well today, by hand or even in bread machines. In addition to the recipes, there are many useful tips, explanations, and illustrations to help demystify the breadmaking process, as well as profiles of four master bakers who share their secrets and their passion for their craft.

What people are saying - Write a review

User ratings

5 stars
1
4 stars
3
3 stars
1
2 stars
0
1 star
0

Review: The Village Baker: Classic Regional Breads from Europe and America

User Review  - Valerie - Goodreads

I live very close to his bakery, Gayle's, and they catered my wedding, (excellent), I don't use this book because a lot of the recipes you need to think of a day or two before you want to make them. When I want to make bread I turn to Beth Hensperger instead. Read full review

Review: The Village Baker: Classic Regional Breads from Europe and America

User Review  - Brett - Goodreads

I took a class from this chef years ago and I haven't stop yet. If your in need of a pizza dough recipe check this one out. I've used to make hundreds of pizzas. This gets a Brett's Food Choice Award.. Read full review

Bibliographic information