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Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] by [Marc Vetri, Claire Kopp McWilliams, David Joachim]

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Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] Kindle Edition

4.8 out of 5 stars 96 ratings

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Length: 297 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
  • Due to its large file size, this book may take longer to download

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Product description

Book 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. --This text refers to the hardcover edition.

About the Author

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 is the head baker and miller for Vetri.

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. --This text refers to the hardcover edition.

Product details

  • ASIN : B084V9FGSG
  • Publisher : Ten Speed Press (27 October 2020)
  • Language : English
  • File size : 444032 KB
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Enabled
  • X-Ray : Not Enabled
  • Word Wise : Enabled
  • Print length : 297 pages
  • Customer Reviews:
    4.8 out of 5 stars 96 ratings
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4.8 out of 5 stars
4.8 out of 5
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Frederic Huot
5.0 out of 5 stars Learn bread, don't learn recipes
Reviewed in Canada on 31 December 2020
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Chana
3.0 out of 5 stars Great for fresh Milled bakers
Reviewed in the United States on 18 November 2020
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10 people found this helpful
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Eva Odland
5.0 out of 5 stars Just reading a few pages...
Reviewed in the United States on 29 December 2020
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5.0 out of 5 stars Just reading a few pages...
Reviewed in the United States on 29 December 2020
...allowed me to raise the level of my bread making. I have been making my own breads in various ways over the years and during the pandemic I have developed a keen interest in sourdough (as many others have)

Inside are recipes and personal testimonials of bakers, millers, professional artisans, who have rescued bread from the squishy boring white bread of industrialization to the ancient and vital craft that formed civilization.

The forgotten methods of bread making that have emerged in recent years has revolutionized bread in North America...this book is the latest in a series of books (Tartine, Flour Salt Yeast..) has taken the mystery out of bread making....and opens a door for personal creativity. This method brings an understanding of HOW and WHY bread does what it does and empowers the home baker to think about what they are doing and to revel in creativity and patience. I am actually excited about baking my weekly loaf and want to experiment with the myriad of fresh milled flour becoming available across the country.

The book is beautiful and full of valuable tips and recipes for the kinds of bread you would only see in a handful of true artisan bakeries. The secrets are revealed and passed onto us all in a giving manner that lets us remember that bread making is not a mysterious tool used by industry for profit...it is what makes us civilized, compassionate humans.
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3 people found this helpful
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Darren Carbone
5.0 out of 5 stars The title says it all.
Reviewed in the United States on 1 January 2021
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One person found this helpful
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jonpaul
5.0 out of 5 stars Satisfied
Reviewed in the United States on 17 December 2020
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