Categories: Food & Drink Cakes, Baking, Icing & Sugarcraft


The Bread Book 60 Artisanal Recipes for the Home Baker, from the Author of The Larousse Book of Bread
Éric Kayser
Hardback (17 Nov 2022)


A bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties

In The Bread Book, Eric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of The Larousse Book of Bread makes baking bread from scratch both accessible and exciting.

Kayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex breadmaking processes, and a handy troubleshooting section addresses common breadmaking dilemmas.

The collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches.

Clear, comprehensive, and beautifully produced,The Bread Book is a kitchen shelf essential for the modern home baker.

Chapters and recipes include:

Classic Breads : Baguette; Boule; Heritage Wheat Bread; No-Knead Bread; Rye Loaf
Breads with Heritage Grains : Corn and Sunflower Seed Bread; Grape Seed Bread; Hemp Bread; Rice Flour and Buckwheat Bread; Quinoa Flour Bread
Breads of the World : Bao Buns; Challah; Naan; Pita; Rosemary Focaccia
Stuffed Loaves : Cheese Bread; Fig, Hazelnut, and Fennel Bread; Matcha and Candied Orange Bread; Mixed Fruit and Nut Crown; Olive Bread
Brioches : Babka; Chocolate and Banana Brioche; Ekmek with Raisins and Pecans; Japanese Milk Bread with Pistachios and Cherries; Pain Au Lait


Book information

ISBN: 9781838665746
Publisher: Phaidon Press Ltd
Imprint: Phaidon Press Limited
Pub date: 17 Nov 2022
DEWEY: 641.815
DEWEY edition: 23
Language: English
Number of pages: 224
Weight: 996g
Height: 212mm
Width: 278mm
Spine width: 24mm