Reflecting his passion, curiosity, and international experience, Brettschnei-der (Pie) gives a thorough explanation of ingredients, equipment, processes, and techniques for baking bread before revealing recipes. Some are sweet and decadent while others are savory and healthful (though no nutrition analysis is provided). Experienced home bakers will be inspired to try breads incorporating unusual ingredients (batons with apple cider or baguettes with beets), but there are traditional holiday recipes such as panettone and stollen as well. Large, dramatic, color close-up photos show clearly the breads' crumb texture, crunchy seeds, or sticky toppings. Smaller black-and-white images illustrate techniques. This book includes a few gluten-free bread recipes, a dozen recipes for toppings and fillings, and baker Paul Hansen's informative comments on the history of bread. VERDICT Recommended for any home baker. Readers interested in even more history or variety will want to follow up with Christine Ingram's Breads of The World.
展开▼
