This website uses cookies.
The Bread Book: 60 Artisanal Recipes for the Home Baker cover

The Bread Book: 60 Artisanal Recipes for the Home Baker

by

The Bread Book by Éric Kayser offers 60 artisanal bread recipes that make baking from scratch both accessible and exciting. From the renowned author of The Larousse Book of Bread, this book provides detailed instructions and insights into the art of bread-making, perfect for home bakers looking to elevate their skills.
Publisher
Phaidon Press
Publication year
2023
ISBN-13
9781838665746
Pages
240
Language
English
Subjects
Artisanal BakingBread MakingCulinary ArtsFrench CuisineHome BakingRecipe BookGastronomy

  • Have:1
  • Want:—
  • Avg Rating:—
  • Ratings:—

Who has this book

1 Connection

Recommendations

Design as Art
Design as Art
by Bruno Munari
The Design of Everyday Things: Revised and Expanded Edition
The Design of Everyday Things: Revised and Expanded Edition
by Don Norman
The Book Design of Josef Čapek: Seeing the Book: The Modern Czech Book 3
The Book Design of Josef Čapek: Seeing the Book: The Modern Czech Book 3
by Josef Čapek
Alexander Girard: A Designer’s Universe
Alexander Girard: A Designer’s Universe
by Laura M. Addison
Daniel: My French Cuisine
Daniel: My French Cuisine
by Daniel Boulud & Sylvie Bigar
Salt, Fat, Acid, Heat
Salt, Fat, Acid, Heat
by Samin Nosrat
Tartine Bread
Tartine Bread
by Chad Robertson
The Story of Pasta and How to Cook It!
The Story of Pasta and How to Cook It!
by Unknown Author
Le Cinq: Restaurant of the Hotel George V, Paris
Le Cinq: Restaurant of the Hotel George V, Paris
by Chef Eric Briffard
Bras: The Taste of Aubrac
Bras: The Taste of Aubrac
by Sébastien Bras
Classic French Recipes
Classic French Recipes
by Irma Rombauer and Fannie Farmer
Mastering the Art of French Cooking, Volume I
Mastering the Art of French Cooking, Volume I
by Julia Child
On Rue Tatin: Living and Cooking in a French Town
On Rue Tatin: Living and Cooking in a French Town
by Susan Herrmann Loomis
Scrounging: A Cookbook
Scrounging: A Cookbook
by Matty Matheson
Aperitivo
Aperitivo
by Marisa Huff
A Short History of Spaghetti with Tomato Sauce
A Short History of Spaghetti with Tomato Sauce
by Massimo Montanari
Edible Flowers: How, Why, and When We Eat Flowers
Edible Flowers: How, Why, and When We Eat Flowers
by Leading Voices
Champagne
Champagne
by Robert Walters
The Art of the Cheese Plate
The Art of the Cheese Plate
by Tia Keenan
(Serious) New Cook
(Serious) New Cook
by Leah Su Quiroga
Apples
Apples
by Christophe Adam
The Gourmand’s Egg: A Collection of Stories & Recipes
The Gourmand’s Egg: A Collection of Stories & Recipes
by Ruth Reichl
Satoyama
Satoyama
by Yoshihiro Narisawa
On Food and Cooking
On Food and Cooking
by Harold McGee
Appetites: A Cookbook
Appetites: A Cookbook
by Anthony Bourdain
Jerusalem: A Cookbook
Jerusalem: A Cookbook
by Yotam Ottolenghi
The Gourmand’s Mushroom: A Collection of Stories and Recipes
The Gourmand’s Mushroom: A Collection of Stories and Recipes
by The Gourmand
Dalí: Les Dîners de Gala
Dalí: Les Dîners de Gala
by Salvador Dalí
Dumplings: A Global History
Dumplings: A Global History
by Barbara Gallani
The Gourmand’s Lemon: A Collection of Stories and Recipes
The Gourmand’s Lemon: A Collection of Stories and Recipes
by The Gourmand

Market

Community Notes