Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [a Baking Book]

Marc Vetri (Author) Claire Kopp McWilliams (Author)
& 1 more
Available

Product Details

Price
$32.50  $29.90
Publisher
Ten Speed Press
Publish Date
October 27, 2020
Pages
304
Dimensions
8.3 X 10.2 X 1.3 inches | 3.25 pounds
Language
English
Type
Hardcover
EAN/UPC
9781984856982

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About the Author

Trained in Bergamo, Italy, by some of the region's most noted chefs, Marc Vetri is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon AppΓ©tit, and the New York Times, and is the author of Mastering Pasta, Mastering Pizza, Il Viaggio di Vetri, and Rustic Italian Food.

Claire Kopp McWilliams developed and implemented the fresh milling program for Vetri Cucina. In 2018, McWilliams launched Ursa Bakery, a solo project using all fresh-milled, regionally-grown grains.

David Joachim is the author of the New York Times best-seller A Man A Can A Plan and a co-writer on numerous cookbooks.