The Village Baker: Classic Regional Breads from Europe and America

Classic Regional Breads From Europe and America This paperback edition of the IACP award nominated treasure is one of the essential references for any baker worth their salt Joe Ortiz s acclaimed collection of recipes from the village bakers of France, Italy, Germany, and regional America is full of healthful and delicious departures from the usual array of baked goods NClassic Regional Breads From Europe and America This paperback edition of the IACP award nominated treasure is one of the essential references for any baker worth their salt Joe Ortiz s acclaimed collection of recipes from the village bakers of France, Italy, Germany, and regional America is full of healthful and delicious departures from the usual array of baked goods Nearly 100 recipes, illustrated throughout.
The Village Baker Classic Regional Breads from Europe and America Classic Regional Breads From Europe and America This paperback edition of the IACP award nominated treasure is one of the essential references for any baker worth their salt Joe Ortiz s acclaimed coll

  • Title: The Village Baker: Classic Regional Breads from Europe and America
  • Author: Joe Ortiz
  • ISBN: 9780898159165
  • Page: 469
  • Format: Paperback
  • 1 thought on “The Village Baker: Classic Regional Breads from Europe and America”

    1. Without much of a doubt, this is my favorite cook book. It turned me on to the world of bread as art. Not just art, but bread that is more than something that holds the sandwich together, a breadmaking process that is almost spiritual. Not just spiritual but essential, hearty, ancestral. Not just essential but fun and manual and a bit difficult. Satisfying and delicious and sometimes frustrating.Beautifully illustrated with photos of breads and bakeries from around the world and helpful process [...]

    2. This book gave 3 methods of mixing bread dough: the sourdough method, the sponge method and the direct method. It also provided many different starters. Then it gave recipes for the breads of France, Italy, Germany and the United States. I would try a few.

    3. I took a class from this chef years ago and I haven't stop yet. If your in need of a pizza dough recipe check this one out. I've used to make hundreds of pizzas. This gets a Brett's Food Choice Award

    4. I live very close to his bakery, Gayle's, and they catered my wedding, (excellent), I don't use this book because a lot of the recipes you need to think of a day or two before you want to make them. When I want to make bread I turn to Beth Hensperger instead.

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