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A Passion for Bread : Lessons from a Master Baker
by Lionel Vatinet and Gordon Munro


Overview - In this charming and practical cookbook, Master Baker Lionel Vatinet shares his knowledge and passion for baking irresistible bread.
A PASSION FOR BREAD brings a Master Baker's encyclopedic knowledge of bread, passed on from a long line of French artisan bakers, to the American home, with detailed instructions and dozens of step-by-step photographs.
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More About A Passion for Bread by Lionel Vatinet; Gordon Munro
 
 
 
Overview
In this charming and practical cookbook, Master Baker Lionel Vatinet shares his knowledge and passion for baking irresistible bread.
A PASSION FOR BREAD brings a Master Baker's encyclopedic knowledge of bread, passed on from a long line of French artisan bakers, to the American home, with detailed instructions and dozens of step-by-step photographs. It will cover everyday loaves like baguettes, ciabatta, and whole grain breads, as well as loaves for special occasions, including Beaujolais Bread, Jalapeno Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A chapter of delectable soup and sandwich recipes will inspire you to create the perfect accompaniments. The book offers a detailed introduction to bread baking, 65 recipes, and 350 full-color photographs. "

 
Details
  • ISBN-13: 9780316200622
  • ISBN-10: 031620062X
  • Publisher: Little Brown and Company
  • Publish Date: November 2013
  • Page Count: 304


Related Categories

Books > Cooking > Courses & Dishes - Bread

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2013-11-04
  • Reviewer: Staff

At its most basic, bread calls for only four ingredients: water, flour, salt, and yeast. In this terrific and inspiring collection, Master Baker Lionel Vatinet shows readers how to manipulate those simple ingredients to make all sorts of bread using the same seven basic steps. Readers quickly learn great bread is more technique than fancy ingredients. First, Vatinet explains how to assemble the best possible ingredients (yes, you even have to pay attention to the water). He then dives into the bread-making, applying his seven steps to every recipe. Readers learn to make French breads, variations on ciabatta and focaccia, sough dough, cornbread and more. Vatinet even shows readers how they can use a pizza stone and a stainless steel bowl to create their own "bread oven" to achieve that highly-desirable crust. First-timers may be intimidated by the number of pages Vatinet takes to show how to create bread but they needn't be. His detailed and accessible instructions, paired with copious step-by-step photos, will instill confidence and ensure readers are able to create boulangerie-worthy breads at home. 470 color photos. (Nov.)

 
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