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

Front Cover
W. W. Norton, 2007 - Cooking - 355 pages
33 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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Review: Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

User Review  - Marjorie Elwood - Goodreads

Daniel Leader is a magician with bread. In addition to a wide variety of recipes, he also offers us troubleshooting tips for if your bread doesn't quite turn out the way you were hoping. Read full review

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

User Review  - James Eckman - Goodreads

Food porn at its finest, the recipes are above my level of ambition, but I still found a fair amount of useful information in here along with some fun reading. Required for people wanting to bake artisan breads, especially in locations not served by the likes of Acme Bakery, etc. 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."

MARK BITTMAN is one of the country's best-known, most widely respected food writers. His award-winning How to Cook Everything books, with more than one million copies in print, are a mainstay of the modern kitchen. He wrote the New York Times column "The Minimalist" for 13 years, and now writes for the Times' opinion section as well as the New York Times Magazine, and is a regular on the Today show . Learn more at markbittman.com or howtocookeverything.com.

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