The Larousse Book of Bread

Parisian master baker Éric Kayser and Larousse, publishers of the iconic culinary encyclopedia, present the 80 bread recipes every home cook and professional wants to master - available for the first time in English. All recipes have easy-to-follow instructions and step-by-step photography, from traditional breads (boule, cob) to specialty breads (rye, multigrain) from organic breads (organic sourdough, spelt) to sweet pastries and breads (brioche). Recipes range from a quick and simple farmhouse bread to more involved and complex gourmet treats such as croissants and Viennese chocolate bread. Comprehensive guide to techniques, ingredients and equipment provide the tools for success.