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Marc Vetri

Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry Hardcover – 27 October 2020

by David Joachim (Author)

96 ratings

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The Marc Vetri bread program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Vetri and his head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in their own ovens.

Included are all the recipes for their best-selling sourdough and yeasted loaves. The process of bread making is broken down into three easy-to-digest chapters- Mix, Shape, and Bake. Another chapter called Eat includes recipes for enjoying your bread in dishes like Bruschetta, Panzanella, Strata, 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 incredible bread. They explain how to use fresh milled flour as well as local and regional wheat varieties with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain and bread producers from around the nation.

Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

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Product details

Publisher : Potter/TSP/Harm/Roda (27 October 2020)
Language : English
Hardcover : 304 pages
ISBN-10 : 1984856987
ISBN-13 : 978-1984856982
Dimensions : 22.17 x 2.69 x 24.84 cm

Best Sellers Rank: 161,645 in Books (See Top 100 in Books)
- 346 in Italian Food
- 373 in Bread Baking (Books)

Customer Reviews:
96 ratings

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.

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.

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5 star		82%
4 star		16%
3 star		3%
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Frederic Huot

Learn bread, don't learn recipes

Reviewed in Canada on 31 December 2020

Verified Purchase

Best book on bread I have ever read. The recipes are okay but the core of the book is the theory of bread of the first part. Buy it to learn how to make bread and the theory about flour, yeast and techniques. If you are looking for recipe book you will ignore the best part of this book.

Chana

Great for fresh Milled bakers

Reviewed in the United States on 18 November 2020

Verified Purchase

I love Vetris books, they are very thorough . This is a solid bread book that I would say is almost “must have” if it weren’t for the home milling aspect . Don’t bother buying this book if you don’t plan to mill your own grains, or buy specialty fresh Milled flours . Unfortunately this isn’t in my price range at this point, but as soon as I can afford the lifestyle I can’t wait to use this book.

10 people found this helpful

Eva Odland

Just reading a few pages...

Reviewed in the United States on 29 December 2020

Verified Purchase

...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.

3 people found this helpful

Darren Carbone

The title says it all.

Reviewed in the United States on 1 January 2021

Verified Purchase

Very well written and inspiring. Accessing the flours and milling May be for more than a novice but this is one of the three best bread books I have read and I highly recommend it.

One person found this helpful

jonpaul

Satisfied

Reviewed in the United States on 17 December 2020

Verified Purchase

Beautifully photographed and illustrated; the photo on p 236 is my favorite. I bought this book because I thought the Authors book on pizza was splendid. I am happy with both. I would recommend both to my friends.

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Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry Hardcover – 27 October 2020

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