Overview
āHere, finally, is the oneĀ breadĀ book that every cook needs on their kitchen worktable.āāAndrew Zimmern, host ofĀ Bizarre Foods
The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-qualityĀ breadĀ as a cornerstone of our food culture. InĀ MasteringĀ Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simpleĀ breads with unique flavors in a home oven.Ā
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Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with theĀ breads. Their process ofĀ bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoyingĀ breadin dishes such as Bruschetta, Panzanella, and Ribollita. Thereās even a bonus chapter revealing the secrets of Vetriās coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredibleĀ bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adaptingĀ breadĀ recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, andĀ breadĀ bakers from around the nation.
MasteringĀ BreadĀ is a master class from an award-winning chef who makes world-class artisanĀ breadĀ easy to bake for both home cooks and professionals alike.
This book title, Mastering Bread (The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book]), ISBN: 9781984856982, by Marc Vetri, Claire Kopp McWilliams, David Joachim, published by Potter/Ten Speed/Harmony/Rodale (November 10, 2020) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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