Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads

Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads

The presentation cookbook from clique most loved Austin pastry shop and lager garden Easy Tiger, highlighting plans from writer David Norman's time spent investigating bread customs all through Europe and North America, in addition to menu thoughts for joining natively constructed bread into regular dinners.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW

In this profoundly foreseen cookbook, culinary teacher and pastry specialist David Norman investigates the European breadmaking conventions that rouse him most- - from the rye breads of France to the saltless crusty breads of Italy to the customary Christmas portions of Scandinavia. Norman additionally offers plans for conventional nourishments to go with these provincial claims to fame, so home pastry specialists can feature their newly made breads close by a customary Swedish breakfast spread, clams with mignonette, or nation pâté, to give some examples models. With thorough, itemized directions in addition to showstopping photography, this book will amaze and enchant bread cooks all things considered.

About the Author
DAVID NORMAN is the head doughpuncher and a partner at Easy Tiger Bake Shop and Beer Garden in Austin, Texas, and was recently selected as one of the top ten bread bakers in the country by Dessert Professional magazine. He has worked at some of the country's best bread bakeries from Seattle (Grand Central Bakery) to New York City (Bouley Bakery), and has taught professional bread courses at the French Culinary Institute and the San Francisco Baking Institute, as well as classes for home bakers.

This is a great book and I am currently eating bread from this bakery, yummy. However I would consider this an Intermediate+ bread book. If you have skills in baking bread already and want a new challenge, I would recommend.-RG

I have first-hand experience working for David, and just from thumbing through the book I can tell he's imbued his it with the spirit and quality of Easy Tiger baking. I'm especially proud to include this book in my cookbook collection. My lye's been purchased and I can't wait to whip up some Easy Tiger pretzels in my own home just like I used to at the little bakeshop on 6th Street. -Lauren 

I've been baking breads for a number of years, many with sourdough starters and/or levains. However, this is a book for both beginners and those with years of experience, if you're new to the world of European breads. The author covers the principles very well, and each recipe has very clear instructions. I haven't yet made any of these breads (I have a trusted rye sourdough bread that I've been using for years) but I'm looking forward to making some of the breads I remember from my youth. -Finding Myself 

Download Ebook Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads | 294 Mb | Pages 256 | EPUB | 2019

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