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

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

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Author: Vetri, Marc

Brand: Ten Speed Press

Color: Grey

Binding: Hardcover

Number Of Pages: 304

Release Date: 27-10-2020

Details: Product Description From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes “Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods The Vetri Cucina 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, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads 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 the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin 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 incredible bread. They explain how to use fresh milled and whole-grain flours 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 farmers, millers, and bread bakers 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. 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 Appétit, 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. Excerpt. © Reprinted by permission. All rights reserved. Our Daily Bread Matters When I opened Vetri in 1998, I spent a lot of time shopping. Once a week, I went down to the vegetable market near the Philly sports stadiums, picked up fresh fish from Samuels and Sons, and stopped by the Italian market on 9th Street. Emilio Mignucci was always there, and he’d fill me up with the best cheeses from Italy. I usually got parking tickets, but it was so worth it to see and taste what I was buying. I always got my 00 flour at Di Brunos. They had the blue bag of Gran Mugnaio that I recognized, the one that I had used in New York when I was the chef at Bella Blu. I didn’t know much about flour then. I just knew that my pasta was good, and this was the stuff that I used. Nothing else really mattered. I didn’t know that much of the wheat in that bag was probably imported from America, ground into 00 flour in Italy, and sold back to us. I didn’t know that “00” really only means that it’s ground super-fine; it has nothing to do with protein content or how fresh it is. That flour had probably been ground and bagged up months if not a year before I bought it. But it didn’t matter. That was the flour I knew, the flour I was used to. Around the same time, I started buying produce from Green Meadow Farm. The farmer, Glen Brendle, was a big, burly man. H

Package Dimensions: 9.7 x 8.7 x 1.1 inches

Languages: English

The Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] is a sensational customer favorite, and we hope you like it just as much.

Inventory Last Updated: May 28, 2022