Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book]

Available

Product Details

Price
$35.00  $32.20
Publisher
Ten Speed Press
Publish Date
Pages
256
Dimensions
8.1 X 10.1 X 1.0 inches | 2.34 pounds
Language
English
Type
Hardcover
EAN/UPC
9781607749257

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About the Author

DAVID NORMAN is the head doughpuncher and a partner at Easy Tiger Bake Shop and Beer Garden in Austin, Texas, and was recently selected as one of the top ten bread bakers in the country by Dessert Professional magazine. He has worked at some of the country's best bread bakeries from Seattle (Grand Central Bakery) to New York City (Bouley Bakery), and has taught professional bread courses at the French Culinary Institute and the San Francisco Baking Institute, as well as classes for home bakers.

Reviews

"Norman's passion for the tactile, time-consuming pleasure of bread-making is infectious and his step-by-step instructions are nice and clear."--Bon Appétit

"It sounds crazy to say, given all the accolades for his Easy Tiger Bakery, but David Norman might be the most underrated baking professional working in America today. Lucky for us, this world-class bread baking uber-mensch has documented American and European bread traditions shot through his own personal Austin Texas prism. Bread on the Table is a must for any home baking enthusiast or professional . . . it's that good." --Andrew Zimmern, host of Bizarre Foods

"Beautifully written with Norman's dry humor and vivid details of meals he enjoyed 25 years ago, the book is filled with stories that you can enjoy reading, even if you never make any of the dishes, but serious bread bakers will relish the technical instructions that take you from simple yeasted country breads and flatbreads to complicated ryes. . . . [Bread on the Table is] a resource that baking students and home bakers will be studying for years to come."--Austin-American Statesman
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