The Village Baker: Classic Regional Breads from Europe and America
CHEAP,Discount,Buy,Sale,Bestsellers,Good,For,REVIEW, The Village Baker: Classic Regional Breads from Europe and America,Wholesale,Promotions,Shopping,Shipping,The Village Baker: Classic Regional Breads from Europe and America,BestSelling,Off,Savings,Gifts,Cool,Hot,Top,Sellers,Overview,Specifications,Feature,on sale,The Village Baker: Classic Regional Breads from Europe and America The Village Baker: Classic Regional Breads from Europe and America
The Village Baker: Classic Regional Breads from Europe and America Overview
Classic Regional Breads From Europe and America
This paperback edition of the IACP award-nominated treasure is one of the essential references for any baker worth their salt. Joe Ortiz's acclaimed collection of recipes from the village bakers of France, Italy, Germany, and regional America is full of healthful and delicious departures from the usual array of baked goods. Nearly 100 recipes, illustrated throughout.
The Village Baker: Classic Regional Breads from Europe and America Specifications
The long and short of it is you could pick up a copy of The Village Baker by Joe Ortiz, start at the beginning, bake your way to the last page, and open your own village bakery. A California regional baker since 1978 (Joe Ortiz bakes breads, and his wife bakes pastries at Gayle's Bakery in Capitola, California), Ortiz brings his years of personal experience and his endless travels through Europe to the one subject he holds so dear: good bread. And by good bread, he means the best of what France, Germany, and Italy have to offer, as well as notable contributions from great American bakers working in the traditional, village-baker style: dense, crusty, flavorful loaves of bread that support life in and of themselves. Ortiz holds out the promise that this can actually be accomplished in the home kitchen--with the highest standards.
Ortiz's book starts in the style of a primer with sections on the basic ingredients, kinds of leavenings, and basic techniques and procedures. He wants the newcomer to bake the very basic French loaf (think baguette) several times to get one decent loaf under the belt buckle. Then it's open season on regional breads, rye breads, and specialty breads. In a final section, Ortiz gives the true enthusiast professional style recipes and ideas. --Schuyler Ingle
