- Paperback: 160 pages
- Publisher: Mitchell Beazley (Sep 1 2004)
- Language: English
- ISBN-10: 1845333128
- ISBN-13: 978-1845333126
- Product Dimensions: 25.2 x 20.2 x 1.3 cm
- Shipping Weight: 635 g
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Amazon Bestsellers Rank:
#234,156 in Books (See Top 100 in Books)
- #46 in Books > Entertainment > Humour > Cooking
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Product Details |
Product Description
Product Description
Part travelogue, part epicurean manifesto, this lushly photographed collection of 90 recipes inspired by Europe's home bakers is a treasure. Dan Lepard, a highly regarded baker in Great Britain, traveled from Ireland to the Ukraine in search of the most authentic sources of grains and flavors. His intimate photographs take us on a mouthwatering journey into farmhouse kitchens and small bakeries where bread has been made for centuries. Interspersed with stories and images, the recipes feature helpful instructions and innovations that contemporary bakers will love, along with delectable pictures of the finished loaves.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.6 out of 5 stars (8 customer reviews)
27 of 27 people found the following review helpful
5.0 out of 5 stars
Sourdough for real people, Mar 1 2008
By plevee "toast addict" - Published on Amazon.com
This review is from: Art of Handmade Bread: Contemporary European Recipes for the Home Baker (Paperback)
This is actually Dan Lepard's English book, "The Handmade Loaf" converted to American measures. I own over 20 bread books and Lepard's intermittent minimal kneading method beats all other methods, hands down, for delicious, country style artisanal breads and sourdough starters.
7 of 7 people found the following review helpful
5.0 out of 5 stars
An enticing and well-done baking book--kudos to the author-photographer, Mar 24 2010
By min-bee - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Art of Handmade Bread: Contemporary European Recipes for the Home Baker (Paperback)
I think this book is so appealing on so many levels. Lepard's introductions, his photos, and his recipes are all very well done. Ironically, Lepard also was the book's photographer, due to the logistics of visiting various countries and budgetary constraints. His photos of the different places in the British Isles and Europe and his commentary were well done and very interesting. It was nice to see dough rising and baked in cooking pots--humble ingredients and implements are a mark of true home cooking. This book reminds me a bit of Colin Tudge's "Future Food," done in the 1970s, and Viana La Place's more recent "Unplugged Kitchen." Even though I am only an occasional baker now, I had to purchase this book after I had checked it out of the library. This book is properly a part of the "slow food" movement. It encourages us to take the time to bake, to live, and to enjoy life.
5 of 5 people found the following review helpful
5.0 out of 5 stars
This is a great book!, Nov 16 2008
By Robin Dunn - Published on Amazon.com
This review is from: Art of Handmade Bread: Contemporary European Recipes for the Home Baker (Paperback)
I have been baking on and off for twenty years. This book has inspired me in a way that no other has. If you want a book that doesn't call for more than basic ingredients and your own two hands and your are interested in natural leavens, this is it. It took a few attempts to get a really good result with the basic white leaven loaf (I am baking at higher altitude), but the effort is worth it. Even on my first try I had rave reviews for the flavor of my first under-volume loaf. One of the most amazing things about this baker/author is his very informative website, where he and other great bakers respond to questions about the recipes in this book and other publications.
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