The Handmade Loaf

Description

"The Handmade Loaf" is a collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe. Over 80 recipes, many of which are inspired by the bakers profiled, look afresh at traditional methods and ingredients. Their blend of history and innovation will appeal to the experienced baker, but also to a generation ready to discover the simple pleasure of baking their first crisp loaf at home. Shot in real time, with bakers caught on film as the dough is mixed and the bread taken freshly from the oven, the photographs place the reader right beside the baker, showing the detail to help us understand perfectly how breads are created.

Promotion info

Dan Lepard is the most watched and talked about baker in Britain More than 90 recipes Includes authentic stories about some of the most innovative domestic bakers in Europe, with photographs taken at their homes in their native countries Perfect for both experienced bakers and home cooks who want to know more Will be the authoritative and inspirational book on baking that any baker will want on their shelf

Reviews

"As fresh and as mouth-watering as a loaf straight from the oven... the author's own step-by-step photographs are genuinely educational." Jenni Muir, The Independent Review "(Lepard's) supreme skill is his empathy with people who bake, from grandmothers using ancient ovens to cutting-edge chefs." Sheila Keating,The Times Magazine "It oozes knowledge, curiosity and love for its subject... I doubt a better book will be written on the subject for a few years to come." Tom Jaine, The Guardian

Author description

Dan Lepard is the most talked about baker in Britain. He has baked for some of the country's top restaurants, including Locanda Locatelli, Zafferano and Alastair Little. He co-wrote Baking with Passion, the Baker & Spice Baking Book, published in 1999. For more information on Dan Lepard and the latest breadmaking trends from around the world, visit www.danlepard.com

Table of contents

Introduction Ingredients Mixing, Shaping & Baking The Natural Leaven From Water To Wine From Field To Mill Seeds And Grains Abundant Harvest Herbs, Spices & Fragrances The Fat Of The Land The Dry Breads Of Winter The Finish Conversion Chart & Acknowledgements Index