By David Norman
In this hugely expected cookbook, culinary teacher and baker David Norman explores the ecu breadmaking traditions that encourage him most--from the rye breads of France to the saltless ciabattas of Italy to the conventional Christmas loaves of Scandinavia. Norman additionally bargains recipes for normal meals to accompany those local specialties, so domestic bakers can exhibit their freshly made breads along a standard Swedish breakfast unfold, oysters with mignonette, or state pâté, to call a number of examples. With rigorous, targeted directions plus showstopping images, this booklet will shock and pleasure bakers of all stripes.
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Additional info for Bread on the Table: A Top Texas Baker Shares His Favorite Recipes
Bread on the Table: A Top Texas Baker Shares His Favorite Recipes by David Norman