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

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W. W. Norton, 2007 - Cooking - 355 pages
12 Reviews

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.

 

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LibraryThing Review

User Review  - thornton37814 - LibraryThing

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 ... Read full review

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

User Review  - S - Goodreads

Decent book but there are quite a few errors. Read full review

About the author (2007)

Daniel Leader is the founder of Woodstock, New York's legendary bakery, Bread Alone, and author of Bread Alone, which won an International Association of Culinary Professionals Cookbook Award. He lives in the Catskills.

Lauren Chattman is a cookbook author and former professional pastry chef who has written 10 books, including most recently "Dessert Express." She collaborated with
former White House Pastry Chef Roland Mesnier on" Dessert University" and with Daniel Leader on "Local Breads," which won an IACP award. She has appeared on "The Today Show" and has sold over 50,000 books on QVC. She can be seen demonstrating baking techniques for Pillsbury on www.howdini.com.

Paula Pryke runs a successful flower business with a reputation for innovative floral designs. Originally trained as a teacher, she has a flower school in London. Her work has been featured in all the leading magazines and she has been described by "Harpers and Queen" as the florist of the nineties. Paula Pryke Flowers is based at 20 Penton Street, London N1 9PS, England.
Jonathan Lovekin is a photographer whose work is highly respected and sought after by a wide range of clients. In addition to advertising campaigns, he has also been commissioned to produce editorial photographs for magazines such as "The World of Interiors" and "Harpers and Queen."

Rose Levy Beranbaum's The Cake Bible earned the International Association of Culinary Professionals/Seagram Book of the Year Award and is currently in its twenty-ninth printing.

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