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Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book] by Book at depeche-toi
Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book] by Book at depeche-toi
Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book] by Book at depeche-toi
Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book] by Book at depeche-toi
Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book] by Book at depeche-toi
Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book] by Book at depeche-toi
Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book] by Book at depeche-toi
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Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book]

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Author: Norman, David

Binding: Hardcover

Number Of Pages: 256

Release Date: 22-10-2019

Details: Product 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. Review “Norman’s passion for the tactile, time-consuming pleasure of bread-making is infectious and his step-by-step instructions are nice and clear.” —Bon Appétit “It sounds crazy to say, given all the accolades for his Easy Tiger Bakery, but David Norman might be the most underrated baking professional working in America today. Lucky for us, this world-class bread baking uber-mensch has documented American and European bread traditions shot through his own personal Austin Texas prism. Bread on the Table is a must for any home baking enthusiast or professional . . . it’s that good.”  —Andrew Zimmern, host of Bizarre Foods“Beautifully written with Norman’s dry humor and vivid details of meals he enjoyed 25 years ago, the book is filled with stories that you can enjoy reading, even if you never make any of the dishes, but serious bread bakers will relish the technical instructions that take you from simple yeasted country breads and flatbreads to complicated ryes. . . . [ Bread on the Table is] a resource that baking students and home bakers will be studying for years to come.” —Austin-American Statesman 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. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” —JAMES BEARD, Beard on Bread Despite these words from Beard, most of the time bread is just part of the feast—eaten alongside, wrapped around, or placed under other food. In these pages, I want to share my years of travel and baking with you through these recipes for a variety of breads and the meals, from a simple sandwich on the street to elaborate dinners, that I have enjoyed with them. Bread, in its myriad forms, is eaten the world over. I have long been fascinated with how breads have developed alongside different cuisines and how they fit in with their way of eating. Some cultures put bread on the table for every meal, at the ready to sop up any sauce, while elsewhere, the centerpiece of a meal is a variety of sliced breads that are served with an assortment of toppings. In France, it is not uncommon to serve extra bread alongside a croque monsieur. This book is not a comprehensive catalog of world bread and cuisines; it is more personal than that. Instead it is drawn from my own travels and baking experiences over the last thirty-odd years. The book is also informed by what I have learned eating

Package Dimensions: 10.3 x 8.2 x 1.0 inches

Languages: English


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