Della Fattoria Bread : 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads
by Kathleen Weber

Overview -

Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery.  Read more...

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More About Della Fattoria Bread by Kathleen Weber

Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking, and encourages bakers to draw on their senses, experiences, and instincts. Weber's teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria's famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.

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  • ISBN-13: 9781579655310
  • ISBN-10: 1579655319
  • Publisher: Artisan Publishers
  • Publish Date: October 2014
  • Page Count: 284
  • Dimensions: 9.5 x 7.7 x 1.1 inches
  • Shipping Weight: 2.45 pounds

Related Categories

Books > Cooking > Courses & Dishes - Bread
Books > Cooking > Regional & Ethnic - American - California Style
Books > Cooking > Methods - Baking

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September is always back to reality—a time to be a bit more serious about life and, maybe, about food. So, it might be the right time to take a serious look at Seriously Delish, popular blogger Jessica Merchant’s unabashedly enthusiastic, cheerfully chatty, charmingly confessional ode to her love of food and to her mantra—“absolutely everything in moderation.” Merchant, who loves to eat and cook more than most, shares her “must-haves” and “quick & dirty tips” for her faves like brown butter, bacon grease and coconut oil, then gets to the serious business of making her delish dishes. Merchant’s devotion to flavor has propelled her to concoct some razzle-dazzle combos. Consider Baked Breakfast Risotto; Smoked Salmon BLTs with Herbed Mayo; Amaretto-Butternut Squash Soup with Cinnamon Toast Croutons; glowingly healthy Double-Herb Kale Pesto; Caramelized Peach, Dark Chocolate & Mascarpone Grilled Cheese; Mushroom, Leek & Brussels Pizza with Fried Eggs—and that’s just for starters.

Laden with the symbolism of home and hearth, of basic and essential sustenance, bread is far more than the sum of its parts and, fresh from the oven, it’s as divine as any food can be. Kathleen Weber started making bread because she loved it, and it became her livelihood and her passion. She and her husband opened the acclaimed Della Fattoria almost 20 years ago, with Thomas Keller as one of their first clients. Now, in Della Fattoria Bread, Weber shares her unique knowledge of artisanal bread-baking by taking you on her journey from home baker to celebrated pro, from making simple breads to more complicated ones, from straightforward yeasted breads to enriched doughs, pre--fermented and naturally leavened breads, plus crackers, breadsticks, pizza doughs and flatbreads. Weber teaches you to think like a baker about the whole process—including ingredients, equipment and techniques. Once you get started, she cheers you on with time-tested baking tips, detailed, step-by-step instructions, 63 superb, inspiring recipes and photos fabulous enough to spread with butter and eat.


This article was originally published in the September 2014 issue of BookPage. Download the entire issue for the Kindle or Nook.

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