The Art of Handmade Bread: Contemporary European Recipes for the Home Baker [Paperback]

Dan Lepard (Author)

Book Description

Publication Date: April 1, 2007

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.

Product Details

• Paperback: 192 pages
• Publisher: MITCH (April 1, 2007)
• Language: English
• ISBN-10: 1845333128
• ISBN-13: 978-1845333126
• Product Dimensions: 9.9 x 8 x 0.5 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #168,814 in Books (See Top 100 in Books)

More About the Author

Dan Lepard is an award-winning baker, food writer and photographer. His books include Baking With Passion, The Handmade Loaf (author and photographer) and, as a contributor, The Cook's Book and the Dictionnaire Universel du Pain. His other photography credits include Hawksmoor at Home and Made in Italy. Dan also writes for the BBC and Sainsbury's Magazine and his irresistible weekly column in the Guardian Weekend magazine has brought him a huge and loyal following.

Customer Reviews

Most Helpful Customer Reviews

22 of 22 people found the following review helpful:

5.0 out of 5 stars Sourdough for real people, March 1, 2008

By 

plevee "toast addict" (Oregon coast) - See all my reviews

This review is from: The 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.

6 of 6 people found the following review helpful:

5.0 out of 5 stars An enticing and well-done baking book--kudos to the author-photographer, March 24, 2010

By 

min-bee (Nyack, NY) - See all my reviews

Amazon Verified Purchase

This review is from: The 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!, November 16, 2008

By 

Robin Dunn - See all my reviews
(REAL NAME)   

This review is from: The 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.