Hardcover; Published 7/20/2007; 448 Pages; ISBN 9780393050554
In Stock - Item #141045
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2008 IACP Award Winner
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.
I had no idea that baking bread and pizza dough has so many variations. An excellent book. I am an intermediate baker and found this book a terrific addition to my cookbook collection. I received it about 3 weeks ago and am using it's pizza recipe frequently - to great reviews.
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