Bread on the Table
Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book]
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- £2.99
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- £2.99
Publisher Description
The debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW
In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.
PUBLISHERS WEEKLY
In this greatest hits of bread, Norman hits all the right notes. After years baking at home and abroad, Norman settled down in Austin, Tex., and opened Easy Tiger, a combination beer garden and bakery, where he describes what it's like "baking bread in a tortilla town." He offers class recipes from Europe, such as pain au levain and miche (a country loaf of stone-ground flour) from France, a Danish rye bread, the popular German country bread landbrot (he also includes a recipe for pretzels), and Italian ciabatta. The breads call for different ingredients and techniques, but Norman, a patient and thorough teacher, describes key stages in the development of each: he explains the key steps in building a sourdough starter, the crucial role of water in developing a crunchy crust, and how to use a stand mixer to simplify the bread-making process. He also shares plenty of ideas for carb accompaniments: a classic croque monsieur is spot-on; a DIY gravlax is perfect for Scandinavian rye bread; and a beer cheese spread from Munich is not to be missed. This terrific work is sure to appeal to veterans and novices alike.
