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The Art of Handmade Bread: Contemporary European Recipes for the Home Baker

The Art of Handmade Bread: Contemporary European Recipes for the Home Baker
By Dan Lepard

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Product Description

Part travelogue, part epicurean manifesto, this lushly photographed collection of 90 recipes inspired by Europe’s home bakers is a treasure. Dan Lepard, a highly regarded baker in Great Britain, traveled from Ireland to the Ukraine in search of the most authentic sources of grains and flavors. His intimate photographs take us on a mouthwatering journey into farmhouse kitchens and small bakeries where bread has been made for centuries. Interspersed with stories and images, the recipes feature helpful instructions and innovations that contemporary bakers will love, along with delectable pictures of the finished loaves.

Product Details

  • Amazon Sales Rank: #234284 in Books
  • Published on: 2007-04-01
  • Original language: English
  • Number of items: 1
  • Binding: Paperback
  • 192 pages

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Customer Reviews

Sourdough for real people5
This is actually Dan Lepard's English book, "The Handmade Loaf" converted to American measures. I own over 20 bread books and Lepard's intermittent minimal kneading method beats all other methods, hands down, for delicious, country style artisanal breads and sourdough starters.

Fun and Tasty!5
Baking your own bread from scratch, when guided by the excellent recipes and instructions in this book, is a very fun and tasty experience. There is something in here for everyone; the scientist in me loved growing my own leaven, and the food lover has enjoyed the final product of those recipes I've tried so far. What makes this book even better is the context given to the breads, with explanations of local customs and origins. For anyone who has ever wanted to try their hand at bread baking, this book is a great way to get your hands covered in flour.

This is a great book!5
I have been baking on and off for twenty years. This book has inspired me in a way that no other has. If you want a book that doesn't call for more than basic ingredients and your own two hands and your are interested in natural leavens, this is it. It took a few attempts to get a really good result with the basic white leaven loaf (I am baking at higher altitude), but the effort is worth it. Even on my first try I had rave reviews for the flavor of my first under-volume loaf. One of the most amazing things about this baker/author is his very informative website, where he and other great bakers respond to questions about the recipes in this book and other publications.