Mastering Bread (The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book])
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$35.00
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Product Details
Author:
Marc Vetri, Claire Kopp McWilliams, David Joachim
Format:
Hardcover
Pages:
304
Publisher:
Clarkson Potter/Ten Speed (October 27, 2020)
Language:
English
ISBN-13:
9781984856982
ISBN-10:
1984856987
Weight:
44.2oz
Dimensions:
8.8" x 9.7" x 1"
Case Pack:
10
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T170752_155746837-20260405.xml
Folder:
RandomHouse
List Price:
$35.00
As low as:
$26.95
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Ten Speed Press
Overview
From Marc Vetri, acclaimed master of pasta, pizza, and bread, and chef/owner of four highly popular Philadelphia restaurants, comes this detailed guide to making artisan breads at home, including over 80 recipes.
The Vetri bread program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Vetri and his head baker, Claire McWilliams, show home cooks how to create simple breads with unique flavors in their own ovens.
Included are all the recipes for their best-selling sourdough and yeasted loaves. The process of bread making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter called "Eat" includes recipes for enjoying your bread in dishes like Bruschetta, Panzanella, Strata and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. Much like Vetri's previous cookbooks, Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.
This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled flour as well as local and regional wheat varieties with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain and bread producers from around the nation.
The Vetri bread program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Vetri and his head baker, Claire McWilliams, show home cooks how to create simple breads with unique flavors in their own ovens.
Included are all the recipes for their best-selling sourdough and yeasted loaves. The process of bread making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter called "Eat" includes recipes for enjoying your bread in dishes like Bruschetta, Panzanella, Strata and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. Much like Vetri's previous cookbooks, Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.
This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled flour as well as local and regional wheat varieties with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain and bread producers from around the nation.
