Buy New
$12.97
Qty:1
  • List Price: $17.95
  • Save: $4.98 (28%)
FREE Shipping on orders over $35.
Only 7 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Art of Handmade Bread: Contemporary European Recipes for the Home Baker Paperback – April 1, 2007


Amazon Price New from Used from
Paperback
"Please retry"
$12.97
$10.71 $2.95

Frequently Bought Together

The Art of Handmade Bread: Contemporary European Recipes for the Home Baker + Short & Sweet: The Best of Home Baking
Price for both: $38.66

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

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: 4.4 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,003,731 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

4.4 out of 5 stars
5 star
8
4 star
3
3 star
1
2 star
1
1 star
0
See all 13 customer reviews
Lepard's introductions, his photos, and his recipes are all very well done.
olderandwiser
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.
Robin Dunn
A rank beginner can use this book, and it is a great inspiration for even an experienced baker, I think.
kmsg

Most Helpful Customer Reviews

32 of 32 people found the following review helpful By plevee on March 1, 2008
Format: 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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 11 people found the following review helpful By kmsg on March 2, 2011
Format: Paperback Verified Purchase
This is a wonderful book, written in a lovely subtle tone. The recipes are tasty and pretty simple, and I have slowly been working through them starting with the sourdough ones. They have all turned out on first try exceptionally well. The book has both volume and metric measurements, concisely and conveniently listed. If you don't have a sourdough starter, there is a wonderful color photographic section showing you how to create one at home from day one to day six and then use it. The very beautiful photographs, taken by the author/baker on a tour of european locations to see and learn historic and traditional bread making skills are enough reason to own the book, imho, even if you're not a bread baker and just wanted to read and enjoy the tour. A rank beginner can use this book, and it is a great inspiration for even an experienced baker, I think. Mr. Lepard has a hugely active website, where besides all the other areas of interest and forums, there is a specific forum devoted to questions and discussion of the recipes in this book--Five years later he is still answering questions and giving helpful advice to people who have bought the book (nearly daily as far as I can tell from intermittently monitoring the site)--and he doesn't even sound bored or tired of getting those questions. In testimony of his methods, which don't require any machines at all, I threw out my King Arthur Flour starter and the wholewheat starter I have been using and followed his directions to make a new "local yeast" starter, and I have been using it in his recipes. I like the flavor and complexity of it far better than either starter I had before, and I expect it to just get better as it gets more life experience in my kitchen.Read more ›
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By olderandwiser on March 24, 2010
Format: Paperback Verified Purchase
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 16 people found the following review helpful By Eliza on June 19, 2008
Format: Paperback
It's a nice book for beginners who start to bake with sourdough. The recipes are rather clear, many of them are time consuming. I have started to bake bread four years ago and I liked this book very much. If you start to bake bread only with yeast it's better to buy Peter Reinhart's books. This book needs a little bit knowledge about baking and patience. Some recipes had been published with mistakes and Lepard clear them on his website.
If you are serious home baker you may need something more advanced like books by Jeffrey Hamelman or Andrew Whitley.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By Robin Dunn on November 16, 2008
Format: 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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Matthew A. Johnson on February 20, 2009
Format: Paperback Verified Purchase
Baking your own bread from scratch, when guided by the excellent recipes and instructions in this book, is a very fun and tasty experience. There is something in here for everyone; the scientist in me loved growing my own leaven, and the food lover has enjoyed the final product of those recipes I've tried so far. What makes this book even better is the context given to the breads, with explanations of local customs and origins. For anyone who has ever wanted to try their hand at bread baking, this book is a great way to get your hands covered in flour.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 11 people found the following review helpful By Jessica Weissman on June 22, 2007
Format: Paperback Verified Purchase
Interesting and unusual recipes. But the prescribed techniques just don't work for me. When I revert to using the formulas with my standard baking methods, I usually get good to outstanding results.

If the methods work for you, hurrah! If not, you still get some unusual recipes to try.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Search

What Other Items Do Customers Buy After Viewing This Item?