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    The Handmade Loaf: Contemporary Recipes for the Home Baker (Paperback) By (author) Dan Lepard

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    DescriptionThe 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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  • Full bibliographic data for The Handmade Loaf

    The Handmade Loaf
    Contemporary Recipes for the Home Baker
    Authors and contributors
    By (author) Dan Lepard
    Physical properties
    Format: Paperback
    Number of pages: 192
    Width: 203 mm
    Height: 254 mm
    Thickness: 15 mm
    Weight: 695 g
    ISBN 13: 9781845333898
    ISBN 10: 1845333896

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.815
    BIC subject category V2: WBV
    BISAC V2.8: CKB009000
    Thema V1.0: WBV
    Illustrations note
    c.150 colour and black-and-white photos
    Octopus Publishing Group
    Imprint name
    Publication date
    15 February 2008
    Publication City/Country
    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