The Art of Handmade Bread: Contemporary European Recipes for the Home Baker (Paperback)

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Editorial Reviews

Product Description

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: 10 x 8 x 0.7 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #320,543 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 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 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.

5.0 out of 5 stars Fun and Tasty!, February 20, 2009

By	Matthew A. Johnson (San Francisco, CA USA) - See all my reviews (REAL NAME)

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.

5.0 out of 5 stars This is a great book!, November 16, 2008

By	Robin Dunn - See all my reviews (REAL NAME)

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.