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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan: New

AlibrisBooks

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Located in: Sparks, Nevada, United States

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eBay item number:282819321502

Last updated on Apr 23, 2024 06:58:30 PDTView all revisionsView all revisions

Item specifics

Condition: Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...

Publication Date: 2007-08-01

Pages: 368

ISBN: 0393050556

Book Title: Local Breads : Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

Item Length: 1in

Publisher: Norton & Company, Incorporated, w. w.

Publication Year: 2007

Format: Hardcover

Language: English

Item Height: 0.1in

Author: Daniel Leader

Genre: Cooking

Topic: Regional & Ethnic / European, Specific Ingredients / Rice & Grains, Courses & Dishes / Bread

Item Width: 0.8in

Item Weight: 40.7 Oz

Number of Pages: 368 Pages

About this product

Product Information

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.

Product Identifiers

Publisher

Norton & Company, Incorporated, w. w.

ISBN-10

0393050556

ISBN-13

9780393050554

eBay Product ID (ePID)

57269170

Product Key Features

Book Title

Local Breads : Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

Author

Daniel Leader

Format

Hardcover

Language

English

Topic

Regional & Ethnic / European, Specific Ingredients / Rice & Grains, Courses & Dishes / Bread

Publication Year

2007

Genre

Cooking

Number of Pages

368 Pages

Dimensions

Item Length

1in

Item Height

0.1in

Item Width

0.8in

Item Weight

40.7 Oz

Additional Product Features

As Told to

Chattman, Lauren

Lc Classification Number

Tx769.L375 2007

2007

Lccn

2006-102247

Dewey Decimal

641.8/15

Intended Audience

Trade

Dewey Edition

Illustrated

Yes

Item description from the seller

Seller assumes all responsibility for this listing.

eBay item number:282819321502

Last updated on Apr 23, 2024 06:58:30 PDTView all revisionsView all revisions

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5.0

7 product ratings

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by mynameiskaryn
Feb 01, 2020
Great book for Intermediate to Advanced bread baker
Great breads. I get a lot of help from The Fresh Loaf forum (www.thefreshloaf.com) fixing errors in book. This book is not for a beginner. So far baked: -Quintessential French Sourdough - yum!! -Buckwheat batard - had some problems because levain metric weights are wrong in book and errata page produced by publisher did not work. Threw out levain, started over with different weights and levain result was better. Dough was a tad too slack and oven spring was not what I wanted. Will try again because taste of bread was delicious. I also roasted 22 grams of the 50 grams of buckwheat flour for the bread dough in a 300 degree F oven for 15 minutes, stirring every 5 minutes before mixing. There are a few other things I am noticing especially rising times take longer than is stated in ... Great breads. I get a lot of help from The Fresh Loaf forum (www.thefreshloaf.com) fixing errors in book. This book is not for a beginner. So far baked: -Quintessential French Sourdough - yum!! -Buckwheat batard - had some problems because levain metric weights are wrong in book and errata page produced by publisher did not work. Threw out levain, started over with different weights and levain result was better. Dough was a tad too slack and oven spring was not what I wanted. Will try again because taste of bread was delicious. I also roasted 22 grams of the 50 grams of buckwheat flour for the bread dough in a 300 degree F oven for 15 minutes, stirring every 5 minutes before mixing. There are a few other things I am noticing especially rising times take longer than is stated in book. Even with these challenges, the taste of these breads is incredible. I expect eventually I will try them all.
Verified purchase: YesCondition: Pre-OwnedSold by: sogoodbooks
by zuzigirl
Jan 17, 2008
Good For You Breads
Looking for a great bread book? Dan Leader has been the owner of of a successful upstate-New York bakery called "Bread Alone" since 1983. Both whole wheat and sourdough breads are featured in his cookbook. He has taken the best artisan breads from Italy, France, Germany, Austria, South Africa, and Eastern Europe and adapted them for the American home kitchen. There are beautiful photos of the finished breads along with step by step drawings, illustrations on handling and shaping the doughs. I love that each recipe is preceded by a timetable for the whole process so you know how much time from beginning to end you will need to make the bread. The Rosemary Filone and the Pizza Rossa alla Romana (Roman Red Pizza) are both delicious and I can't wait to try some others.Looking for a great bread book? Dan Leader has been the owner of of a successful upstate-New York bakery called "Bread Alone" since 1983. Both whole wheat and sourdough breads are featured in his cookbook. He has taken the best artisan breads from Italy, France, Germany, Austria, South Africa, and Eastern Europe and adapted them for the American home kitchen. There are beautiful photos of the finished breads along with step by step drawings, illustrations on handling and shaping the doughs. I love that each recipe is preceded by a timetable for the whole process so you know how much time from beginning to end you will need to make the bread. The Rosemary Filone and the Pizza Rossa alla Romana (Roman Red Pizza) are both delicious and I can't wait to try some others.
by benjandharry
Nov 07, 2019
I saw this book in library and decided to buy my own.
Excellent book.
Verified purchase: YesCondition: Pre-OwnedSold by: goodwill_industries_of_san_diego-books
by FAyDdYcbQlm@Deleted
May 02, 2008
Local Breads by Daniel Leader, Lauren Chattman (2007
Very clear concise instructions in all aspects of bread craft. A complete course in artisan bread making that will be of interest to the skilled baker and beginner alike. Great instruction in the art of sour dough baking. Great addition to any cookbook collection!
by darkstorms_fury
Oct 13, 2009
Local Breads is great
This is THE book for learning about artisan breads. The author walks you through each recipe and gives tips and hints to make it great.

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Great book for Intermediate to Advanced bread baker

Good For You Breads

I saw this book in library and decided to buy my own.

Local Breads by Daniel Leader, Lauren Chattman (2007

Local Breads is great

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Picture 1 of 1

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan: New

Shop with confidence

Item specifics

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

Item description from the seller

Shipping and handling

Return policy

Payment details

AlibrisBooks

Detailed seller ratings

Average for the last 12 months

Popular categories from this store

Seller feedback (456,505)

Product ratings and reviews

Most relevant reviews

Great book for Intermediate to Advanced bread baker

Good For You Breads

I saw this book in library and decided to buy my own.

Local Breads by Daniel Leader, Lauren Chattman (2007

Local Breads is great

More to explore :

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