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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
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Binding: Hardcover
Dewey Decimal Number: 641.815
EAN: 9780393050554
ISBN: 0393050556
Label: W. W. Norton
Manufacturer: W. W. Norton
Number Of Items: 1
Number Of Pages: 448
Publication Date: August 13, 2007
Publisher: W. W. Norton
Studio: W. W. Norton
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Editorial Review:
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.
Customer Reviews
Average Rating: 
Rating:  - One of my favorite bread books!
I love this book, I've made a few breads from this book, and they all came out great! (with minor flaws because of my inexperience)
What I really like is the care with which the book is written:
-it's very easy to understand for someone who never made bread before (like me), and written with almost motherly care meant to explain the process to the last detail without over-complicating it.
-great photos that include levains-so that if you never made levain before you ... Read More
Rating: - Bread Baking
I love the book although I have not used any of the recipes it is still to hot here. I am looking forward to trying the old recipes of Germany.
Rating:  - Worthwhile for the Home Baker...
An excellent bread book to add to your baking library. Having baked a number of artisan breads, I found the recipes to be very good, although a bit on the dry side. I recommend adding a bit more water during the mixing/kneading process than the recipe calls for. This would not be my first choice for the home baker, but is definitely worth adding at some point to your collection of cookbooks.
Rating: - A wonderful artisan bread resource
A wonderful, extremely well-written book that should be on the bookshelf of any bread baking fanatic, or anyone who wants to delve into the world of artisinal breads. I would give it 4.5 stars, but that is not an option here.
The book focuses on breads made with starters and sourdoughs, and provides easy, step-by-step instructions to make them. Leader's book covers some of the breads of specific regions of France, Italy, Germany, Austria, Poland, and the Czech Republic. If you area looking ... Read More
Rating: - Local Breads Review
Growing up with my grandmother, who always baked homemade rolls and pastries, I loved watching her mixing the dough and kneading the mixture.
I wanted to duplicate it, somehow it never turned out right. So in reading the book, it showed me many reasons where I could of went wrong. I was enlighten on the poofing, the yeast and so many other areas in bread making, that I am sure that when I do start making the breads and roll again, it's sure to be a success.
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