Handmade Loaf - Dan Lepard (Paperback)

The book that started a baking revolution

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Description

The authoritative guide to baking that every baker needs in their kitchen, now revised and updated.

Product Details

Barcode
9781784723347
Department
Books
Released
3 Aug 2017
Supply Source
UK

Book

Author
Dan Lepard
Subtitle
The Book That Started a Baking Revolution
Binding
Paperback
Publisher
Octopus Publishing Group
Language
English
Number of Pages
192
Dimensions
253 x 201 x 201mm (685g)

Summary

'In The Handmade Loaf, Dan gathers together the knowledge he acquired travelling, tasting and photographing his way through northern Europe. He takes the handfuls and pinches and turns them into weights and measures to create recipes that are easy to follow. His descriptions of the countries and their bread offerings are warm, personal and inviting. You really get the sense you're making a loaf passed down from generations which, in essence, is what baking is all about.' - Observer Food Monthly

With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home. Made and photographed in kitchens and bakeries across Europe, from Russia through to
the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.

Non-Fiction

General Subject
Baking & Cake Decorating
BISAC Subject 1
Cooking / Methods / Baking
BIC Classification 1
Cakes, baking, icing & sugarcraft
Dewey Classification
641.815
Readership
General (US: Trade)

Author Bio

Dan Lepard is an award-winning baker and sourdough expert, who has started bread bakeries for top London chefs Fergus Henderson, Yotam Ottolenghi and Giorgio Locatelli, and continues to help home cooks and chefs master sourdough in their kitchens. He's a regular voice on BBC radio, writes for food and travel magazines around the world, has a monthly baking column in The Sydney Morning Herald, was judge on The Great Australian Bake Off, but is best known for his time as baking columnist for the Guardian newspaper for nearly a decade.

Review Quotes

Dan Lepard is to baking what Lewis Hamilton is to Formula One. - The Observer

After 40 minutes in the oven my loaf emerges to a round of applause (mine). It is quite simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for. It is the loaf of my dreams, a loaf with which to celebrate not just the ending of a diet, but life itself. Mr Lepard, I love you. - The Observer

Dan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills - The Telegraph