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Bread Alone: Bold Fresh Loaves from Your Own Hands Hardcover – November 19, 1993
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From Library Journal
Copyright 1993 Reed Business Information, Inc.
About the Author
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.
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Top Customer Reviews
Also it has an absolutely surefire Pain de levain recipe with about 6 variations of the same recipe, and two of the best baguette recipes I have tried. No other recipe has given the results that this book does. The sourdough starter is sure fire also.
If you want to learn how to bake good bread using only flour, water, salt, and starter/yeast this is it.
Most Recent Customer Reviews
Most interesting book on bread I've ever read, especially the parts about European boulangers and wild yeast. Read morePublished 8 days ago by T. Worth
This book is fantastic if you're a scientist or a baker. I gave it to a friend who bakes. I don't know any scientists.Published 2 months ago by Rowland
If you want to know how to bake great bread as well as learn about all other aspects of flour and other facts this is the book you needPublished 2 months ago by S. R. Cook
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 5 months 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 6 months 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 8 months ago by Tya Collier