the bread book

in the bread book, éric kayser - founder of the legendary french bakery maison kayser 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. cach 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.

published by phaidon press, a global publisher of books on art, architecture, design, fashion, photography, and popular culture, as well as cookbooks, children's books, and travel books, based in london and new york city.