Living Bread: Tradition and Innovation in Artisan Bread Making

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This book will become available on October 1, 2019. You will not be charged until it is released.

The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.

At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy.

But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."
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About the author

Daniel Leader studied philosophy at the University of Wisconsin and went on to graduate from the Culinary Institute of America in Hyde Park, New York. After working in some of New York City's top kitchens, he left the restaurant world to learn the art of baking bread. A pioneer in the wilderness, Leader opened his Bread Alone bakery in 1983 in Boiceville, New York. In 1993 he published the groundbreaking Bread Alone, an IACP winner. His 2011 book, Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers, again brought home an IACP Award.
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Additional Information

Publisher
Penguin
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Published on
Oct 1, 2019
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Pages
368
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ISBN
9780735213845
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Features
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Language
English
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Genres
Cooking / Courses & Dishes / Bread
Cooking / Methods / Baking
Cooking / Regional & Ethnic / European
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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“Fabulous.” —The Telegraph
Cookie swaps are joyful. Cookie swaps are social. Cookie swaps are hip yet old-school, trendy yet traditional. Cookie swaps are creative, inexpensive, DIY, and a great way to entertain. Cookie swaps are baking meets Stitch ’n Bitch, with newspapers, magazines, and websites—including The New York Times, The Washington Post, Better Homes and Gardens, Real Simple, Family Fun, Southern Living, Kraft.com, and Ed Levine’s Serious Eats—all writing about the trend. Cookie Swap! captures all of this and more in an idea-packed, slightly sassy guide.

On the one hand, it’s all about the swap: when to swap (Christmas, of course, and other holidays, but also birthdays, bridal showers, graduation parties, PTA meetings, and fund-raisers—or just at your next book club meeting). And how to swap—with a planner, cookie swap math guide (so everyone gets the same number of cookies), ideas for invitations, decorations, containers, and then, when the crumbs have settled, how to make a keepsake.

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