Mastering Bread The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [a Baking Book] |
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| Author:
| Vetri, Marc
Kopp McWilliams, Claire
Joachim, David |
| ISBN: | 978-1-9848-5698-2 |
| Publication Date: | Oct 2020 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale
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| Imprint: | Ten Speed Press |
| Book Format: | Hardback |
| List Price: | USD $32.50 |
Book Description:
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From a master of the artisanbreadmovement comes a comprehensive guide to making incrediblebreadat home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION "Here, finally, is the onebreadbook that every cook needs on their kitchen worktable."-Andrew Zimmern, host ofBizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been...
More Description From a master of the artisanbreadmovement comes a comprehensive guide to making incrediblebreadat home, featuring more than 70 delicious recipes
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION
"Here, finally, is the onebreadbook that every cook needs on their kitchen worktable."-Andrew Zimmern, host ofBizarre Foods
The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-qualitybreadas a cornerstone of our food culture. InMasteringBread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simplebreads with unique flavors in a home oven.
Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with thebreads. Their process ofbread-making is broken down into three easy-to-digest chapters- Mix, Shape, and Bake. Another chapter includes recipes for enjoyingbreadin dishes such as Bruschetta, Panzanella, and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incrediblebread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adaptingbreadrecipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, andbreadbakers from around the nation.
MasteringBreadis a master class from an award-winning chef who makes world-class artisanbreadeasy to bake for both home cooks and professionals alike.