The Handmade Loaf

The Handmade Loaf : Contemporary Recipes for the Home Baker

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Description

"The Handmade Loaf" contains more than 80 contemporary European bread recipes that will teach you the techniques used to turn grain into beautiful bread, using your hands as the perfect kitchen tools to combine and shape dough with.

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Product details

  • Hardback | 192 pages
  • 210 x 254 x 28mm | 938.95g
  • Octopus Publishing Group
  • MITCHELL BEAZLEY
  • London, United Kingdom
  • English
  • 150 colour photos
  • 1840009667
  • 9781840009668
  • 533,880

About Dan Lepard

Dan Lepard is the most talked about baker in Britain. He has baked for some of the the country's top restaurants, including St John's, Locatelli's, The French House, Mezzo and The Fat Duck at Bray. His first book, Baking with Passion, the Baker & Spice baking book, was published in 1999.

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Table of contents

Chapter 1: First Things; What Every Baker Needs - essential tools and good ingredients; How to Read a Recipe and How to Write One - recording the road to the perfect loaf The Baker's Secret - sour leaven and the yeast nursery; Shapes From a Practiced Hand - how to tie, twist, stretch and soothe dough Source Recipes - practice every one; Chapter 2: Morning Breads; Baked for the breakfast table; Chapter 3: A Midday Gathering; Slices of bread and the lunch loaf; Chapter 4: The Spiritual in Springtime; The baked emblems of religion and rebirth; Chapter 5: Storing the Summer Harvest; Breads that preserve the bounty from the garden; Chapter 6: Majestic Loaves; Breads that become the meal; Chapter 7: Cold Weather and a Warm Kitchen; Breads for the winter months; Chapter 8: Snow and Celebration; Baking to bring us closer together

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