Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

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

4.3 out of 5 stars 15 customer reviews

See all 2 formats and editions Hide other formats and editions
Price
New from Used from
Paperback
"Please retry"
$14.65 $4.99

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Paperback: 192 pages
  • Publisher: MITCH (April 1, 2007)
  • Language: English
  • ISBN-10: 1845333128
  • ISBN-13: 978-1845333126
  • Product Dimensions: 8 x 0.6 x 10 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #1,090,750 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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 36 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 13 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 8 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 15 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
The style of bread making has changed a lot since I last made my own bread, about 30 years ago. I really enjoy these techniques. Book does a good job, and I don't need to add anything to meet the Amazon word minimum for reviews.

Tom C
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
This is a great book to jump into Sourdough breads. I was intimidated by the process and reluctant to try to make sourdough but this book made it easy. I had success from the first bread I made, and my starter is now about 9 months old and getting better all the time. Quite a variety of recipes from different countries. Love the illustrations and narrative of the author's travels. If you want to jump from making wonder bread to really tasty breads, this book will show you how.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Pages with Related Products. See and discover other items: healthy baking