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The Handmade Loaf: Contemporary Recipes for the Home Baker

The Handmade Loaf: Contemporary Recipes for the Home Baker

Paperback

By (author) Dan Lepard

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  • Publisher: MITCHELL BEAZLEY
  • Format: Paperback | 192 pages
  • Dimensions: 201mm x 251mm x 18mm | 658g
  • Publication date: 15 February 2008
  • Publication City/Country: London
  • ISBN 10: 1845333896
  • ISBN 13: 9781845333898
  • Illustrations note: c.150 colour and black-and-white photos
  • Sales rank: 17,148

Product 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.

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Author information

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

Review quote

"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

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