The Bread Book: 60 artisanal recipes for the home baker, from the author of The Larousse Book of Bread

(Hardback)

---

Publishing Details

Classifications

Physical Properties

Description

A bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties

In The Bread Book, Eric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of The Larousse Book of Bread makes baking bread from scratch both accessible and exciting.

Kayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex breadmaking processes, and a handy troubleshooting section addresses common breadmaking dilemmas.

The collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches.

Clear, comprehensive, and beautifully produced,The Bread Book is a kitchen shelf essential for the modern home baker.

Chapters and recipes include:

Classic Breads: Baguette; Boule; Heritage Wheat Bread; No-Knead Bread; Rye Loaf

Breads with Heritage Grains : Corn and Sunflower Seed Bread; Grape Seed Bread; Hemp Bread; Rice Flour and Buckwheat Bread; Quinoa Flour Bread

Breads of the World : Bao Buns; Challah; Naan; Pita; Rosemary Focaccia

Stuffed Loaves : Cheese Bread; Fig, Hazelnut, and Fennel Bread; Matcha and Candied Orange Bread; Mixed Fruit and Nut Crown; Olive Bread

Brioches : Babka; Chocolate and Banana Brioche; Ekmek with Raisins and Pecans; Japanese Milk Bread with Pistachios and Cherries; Pain Au Lait

Reviews

'Presents the basics and the complex, including the use of nontraditional flours. Recipes for stuffed and sweet loaves, plus breads from a variety of cultures, come with beautiful instructive illustrations.' - Library Journal

'A bread-baking primer for the modern home cook.' - Epicurious

'A beautiful manual dedicated to the art of handmade, homemade loaves.' - The Toledo Blade

'Both traditional and innovative.' - Wisconsin Public Radio

Author Bio

Hailed as one of France's best bakers, Eric Kayser comes from a long line of French bakers, and is the founder of the award-winning international bakery chain Maison Kayser.