Mastering bread The art and practice of handmade sourdough, yeast bread, and pastry

Marc Vetri

Book - 2020

"From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 80 delicious recipes"--

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Subjects
Genres
Cookbooks
Published
California : Ten Speed Press [2020]
Edition
First edition
Language
English
Physical Description
293 pages : color illustrations ; 25 cm
Bibliography
Includes bibliographical references and index.
ISBN
9781984856982
1984856987
Main Author
Marc Vetri (author)
Other Authors
Claire Kopp McWilliams, 1985- (author), David Joachim (photographer), Ed (Edward Charles) Anderson
  • Recipe List
  • Introduction
  • Grain
  • Mix
  • Fermentation
  • Shape
  • Bake
  • Yeast breads
  • Enriched yeast breads
  • Sourdough breads
  • Enriched sourdough breads
  • Pastry
  • Eat: Foods made with bread
  • Bonus track: Panettone Alla Vetri.
Review by Library Journal Reviews

In his third dough book, James Beard Award-winning chef Vetri continues to encourage home bakers to embrace whole grains and freshly milled flours. Here, he covers yeasted, enriched, and sourdough breads along with pastries and foods made with bread. As in Adam Leonti's Flour Lab, the details of grain and flour will intrigue some readers. Others have the authors' permission to flip directly to the recipes, thoughtfully organized by level of difficulty. The easy-to-read recipes list ingredients in a baker's formula with measurements given in metric weight (followed by cups and tablespoons for reference). Directions are thorough. Unlike Daniel Leader's Living Bread, which focused on machine use, this resource includes illustrations and tips for both hand- and machine-mixing. Standard beginner information (terms, troubleshooting, etc.) is included as well as a bibliography of books and articles for further reading. VERDICT Well done, this book is highly recommended for bread heads and anyone else interested in the current fresh flour movement.—Bonnie Poquette, Milwaukee Copyright 2020 Library Journal.

Review by Publisher Summary 1

The James Beard Award-winning artisan master shares dozens of recipes for making simple, high-quality breads at home, taking readers through primary steps while providing options for dishes ranging from Bruschetta and Strata to Ribollita and the author’s signature Panettone. Illustrations.

Review by Publisher Summary 2

"From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 80 delicious recipes"--

Review by Publisher Summary 3

From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipesNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION“Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre FoodsThe Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven.  Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation.Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

Review by Publisher Summary 4

From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION


“Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods

The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. 
 
Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation.

Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.