Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

Description

From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 80 delicious recipes. From a master of the artisanbreadmovement comes a comprehensive guide to making incrediblebreadat 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 onebreadbook that every cook needs on their kitchen worktable."-Andrew Zimmern, host ofBizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-qualitybreadas a cornerstone of our food culture. InMasteringBread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simplebreads 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 thebreads. Their process ofbread-making is broken down into three easy-to-digest chapters Mix, Shape, and Bake. Another chapter includes recipes for enjoyingbreadin 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 incrediblebread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adaptingbreadrecipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, andbreadbakers from around the nation. MasteringBreadis a master class from an award-winning chef who makes world-class artisanbreadeasy to bake for both home cooks and professionals alike.

Trained in Bergamo, Italy, by some of the region's most noted chefs, Marc Vetri is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appetit, and the New York Times, and is the author of Mastering Pasta, Mastering Pizza, Il Viaggio di Vetri, and Rustic Italian Food. Claire Kopp McWilliams developed and implemented the fresh milling program for Vetri Cucina. In 2018, McWilliams launched Ursa Bakery, a solo project using all fresh-milled, regionally-grown grains. David Joachim is the author of the New York Times best-seller A Man A Can A Plan and a co-writer on numerous cookbooks.