Mastering Breads of the World (The Iconic Breads of the World's Great Baking Traditions)
List Price:
$30.00
| Expected release date is Mar 16th 2027 |
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Product Details
Author:
Fulvio Marino
Format:
Hardcover
Pages:
240
Publisher:
Harvard Common Press (March 16, 2027)
Imprint:
Harvard Common Press
Release Date:
March 16, 2027
Language:
English
Audience:
General/trade
ISBN-13:
9798317902018
Weight:
40.96oz
Dimensions:
8" x 10" x 0.92"
File:
hbgusa-hbgusa_onix30_P10327718_07132026-20260713.xml
Folder:
hbgusa
List Price:
$30.00
Country of Origin:
China
Pub Discount:
65
As low as:
$23.10
Publisher Identifier:
P-QUARTO
Discount Code:
A
Overview
Learn to bake and enjoy the most delectable and iconic breads from every continent, using the expertly crafted and tested-to-perfection recipes of bread-baking superstar Fulvio Marino.
Marino, author of Mastering Italian Breads, is the heir to a centuries-old grain-milling family in Italy and the star of Italy’s most popular television baking shows. He is unrivalled in his knowledge of and appreciation for the great breads of Italy and Europe. About a decade ago, he set out to diversify his repertoire of breads to include the entire world—for bread, after all, has been enjoyed everywhere for millennia. Mastering Breads of the World reveals the glorious results of his global quest.
Accompanied by hundreds of step-by-step photos and expert wisdom on grains, flours, oils, and spices, the easy-to-follow recipes include deeply flavorful:
While these breads are from far-flung places, the ingredients can be found at your local supermarket. For experienced bread-baking hobbyists, they open up exciting new territories to explore. For rookie bakers, they offer up easy places to start before you tackle the most challenging French and Italian breads.
Explore the world’s cultures through their traditional breads with this beautifully designed book as your map.
Marino, author of Mastering Italian Breads, is the heir to a centuries-old grain-milling family in Italy and the star of Italy’s most popular television baking shows. He is unrivalled in his knowledge of and appreciation for the great breads of Italy and Europe. About a decade ago, he set out to diversify his repertoire of breads to include the entire world—for bread, after all, has been enjoyed everywhere for millennia. Mastering Breads of the World reveals the glorious results of his global quest.
Accompanied by hundreds of step-by-step photos and expert wisdom on grains, flours, oils, and spices, the easy-to-follow recipes include deeply flavorful:
- South American breads, such as Choripán, from Argentina, and Pan de Queso from Brazil
- Middle Eastern breads like Ethiopia’s Injera and Morocco’s Tabouna
- Scandinavia’s favorite breads, from Norwegian Kneippbrød to Danish Smørrebrød and beyond
- Traditional African breads, such as Sugar Bread from Ghana and Tapalapa from Senegal
- Breads fromEast Asia, like Japan’s Karē Pan, Central Asia, like Armenian Lavash, and South Asia, including Indian Roti
- Europe’s most celebrated breads, from German Kartoffelbrot to Austrian Pretzels to Irish Soda Bread
While these breads are from far-flung places, the ingredients can be found at your local supermarket. For experienced bread-baking hobbyists, they open up exciting new territories to explore. For rookie bakers, they offer up easy places to start before you tackle the most challenging French and Italian breads.
Explore the world’s cultures through their traditional breads with this beautifully designed book as your map.
