A Passion for Bread: Lessons from a Master Baker: 7 Steps to Making Perfect Loaves - eBook
A Passion for Bread: Lessons from a Master Baker: 7 Steps to Making Perfect Loaves - eBook  -     By: Lionel Vatinet
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Little, Brown and Company / 2013 / ePub
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A Passion for Bread: Lessons from a Master Baker: 7 Steps to Making Perfect Loaves - eBook

Little, Brown and Company / 2013 / ePub

In Stock
Stock No: WW37522EB


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Product Information

Format: DRM Protected ePub
Vendor: Little, Brown and Company
Publication Date: 2013
ISBN: 9780316255738
ISBN-13: 9780316255738

Publisher's Description

In this charming and practical cookbook, Master Baker Lionel Vatinet shares his knowledge and passion for baking irresistible bread.

A PASSION FOR BREAD brings a Master Baker's encyclopedic knowledge of bread, passed on from a long line of French artisan bakers, to the American home, with detailed instructions and dozens of step-by-step photographs. It will cover everyday loaves like baguettes, ciabatta, and whole grain breads, as well as loaves for special occasions, including Beaujolais Bread, Jalapeño Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A chapter of delectable soup and sandwich recipes will inspire you to create the perfect accompaniments. The book offers a detailed introduction to bread baking, 65 recipes, and 350 full-color photographs.

Author Bio

Lionel Vatinet is one of the most respected baking experts in America. In 1999, he coached the American team in the World Cup of Baking tournament to their first ever First Place win, and he has served as a baking consultant for Panera Bread, La Brea and Zabar's. Educated as a baker's apprentice in France, Lionel remains true to the pledge he gave when inducted as a Les Compagnons du Devoir guild member to educate others in the art of baking. He owns La Farm Bakery in Cary, North Carolina, and regularly teaches baking courses there.

Editorial Reviews

Lionel Vatinet is known in the bread world as a baker's baker and a teacher of teachers...in his new book A Passion for Bread, he generously shares his vast knowledge with anyone who wants to learn how to make world-class bread, through his easy to follow methods and formulas."—Peter Reinhart, author of Artisan Breads Everyday and The Bread Baker's Apprentice
"The depth of Lionel's knowledge, his experience teaching and running a wonderful thriving bakery, his sense of humor, and his extraordinary generosity, make him a treasure."—Maggie Glezer, author of Artisan Baking, winner of a James Beard Foundation Award

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