Bibliographic record and links to related information available from the Library of Congress catalog.
Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.
Acknowledgments 000Introduction 000chapter 1Ingredients and Equipment for Making European Artisan Breads at Home 000Chapter 2Bread Recipes, Step by Step 000Chapter 3Making and Using European Starters and Sourdoughs at Home 000Chapter 4Read This First: Frequently Asked Questions about Making Bread 000Chapter 5From Baguette Normal to Eric Kayser's Cutting-Edge Ficelles: Real Parisian Breads, Old and New 000Chapter 6Organics in Alsace: Rediscovering Pain au Levain at Fabiopain 000Chapter 7The Auvergne: Surprising Wheats and Ryes from Two of France's Meilleurs Ouvriers 000Chapter 8Verona and Tuscany: Biga, Doppio Zero, and Regional Italian Breads 000Chapter 9The Pride of Genzano: Italian Country Bread with a Government Seal of Approval 000Chapter 10Il Fornaio and Italian Independent Bakers: Baking Local, from Rome to the Dolomites 000Chapter 11Untouched by Time: The Singular Case of Pane di Altamura 000Chapter 12In Search of Authentic German Ryes: High-Tech and Whole-Grain Baking across Germany and Austria000Chapter 13Discovering New Ryes in the Czech Republic and Poland and Remembering My Grandparents' Light Rye 000Mail-Order and Online Resources
Library of Congress Subject Headings for this publication:
Bread.
Cookery (Cereals).
Cookery (Sourdough).
Baking -- Europe.