Here is a wonderful collection of delicious recipes and bread lore. Leader, a former New York City restaurant chef, runs Bread Alone, a popular Woodstock, New York, bakery well known for its breads baked in wood-fired brick ovens. Blahnik is a food writer and editor. Leader is an example of the dedicated artisans described in Joe Ortiz's excellent The Village Baker ( LJ 12/92); as he became increasingly fascinated with bread-making, he traveled to Europe and throughout the United States to uncover the secrets of the craft. The results are his traditional and "tradition-based" breads such as Country-Style Loaf with Herbs and Onion, Sourdough Rye, and Pain au Levain with Olives and Rosemary. The recipes are extremely detailed, and the accounts of Leader's adventures in the world of bread bakers are both readable and fun. Highly recommended.
Copyright 1993 Reed Business Information, Inc.
Daniel Leader is the owner and baker of the Bread Alone Bakery in New York's Catskill Mountains. Dan's food career began when, nine months short of his undergraduate philosophy degree from the University of Wisconsin, he realized his need to work with his hands as well as his mind. He enrolled at the Culinary Institute of America in Hyde Park, New York, graduated at the top of his class, and, worked as a chef for some of New York City's hottest restaurants, La Grenouille and the Water Club. Then, after eight years of cooking food "too fancy to eat," he became obsessed with the idea of creating something wholesome, timeless, and beautiful. Great bread and Bread Alone were born. Dan lives in Boiceville, New York, with his wife, Sharon, and four children, Liv, Nels, Octavia, and Noah.
I gave this book 3 stars because out there some where there are surely bakers interested in making crusty dark dusty looking "artisan" breads that take forever to to get... Read morePublished 15 days ago by M. murdock
This is a straight-forward testament to fresh, quality ingredients, preparation care and attention to details. Like you should want to know temperatures. Of everything. Read morePublished 1 month ago by wgkoch
Hands down, one of the best recipe books I've ever owned. Every loaf of bread I've baked since using this book has been the most delicious bread I've ever eaten. Read morePublished 3 months ago by Tya Collier
My artisan bread chef recommended this book and I use it constantly!Published 5 months ago by Dianne Gregg
After all these years this is still the gold standard for anyone interested in true Artisan bread.Published 6 months ago by Gerald Matthes
I bought my first copy f this book back in the mid-1990's in an attempt to learn how to bake breads like the ones featured in this book. Read morePublished 9 months ago by Marvin