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.
After all these years this is still the gold standard for anyone interested in true Artisan bread.Published 18 days 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 3 months ago by Marvin
Great teaching book - I've been baking for a long time & I've learned a lot!Published 4 months ago by Doodywah
To complicated for what I wanted. I'm sure an accomplished cook would love it but to just make a loaf do bread is a long process. None of the recipes in the book was easy. Read morePublished 5 months ago by P. A. Schwartz
Detailed instructions and guidelines, brought great results when I baked the breads.Published 6 months ago by Kim Ginn
Very interesting. Am starting on a bread quest. Trying to create full grained bread - not white bread that is brown. This book is certainly helping me. Read morePublished 6 months ago by Catherine