A Passion for Bread: Lessons from a Master Baker: 7 Steps to by Lionel Vatinet

By Lionel Vatinet

In this fascinating and sensible cookbook, grasp Baker Lionel Vatinet stocks his wisdom and keenness for baking impossible to resist bread.

A ardour for Bread brings a grasp Baker's encyclopedic wisdom of bread, handed on from an extended line of French artisan bakers, to the yankee domestic, with certain directions and dozens of step by step pictures.

It covers daily loaves like baguettes, ciabatta, and full grain breads, in addition to loaves for designated events, together with Beaujolais Bread, Jalapeño Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A bankruptcy of delectable soup and sandwich recipes will encourage you to create definitely the right accompaniments.

The publication bargains an in depth advent to bread baking, sixty five recipes, and 350 full-color pictures.

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Additional resources for A Passion for Bread: Lessons from a Master Baker: 7 Steps to Making Perfect Loaves

Sample text

Preheat the oven to 425°F and arrange a rack in the lower third. Brush the top of the pie with the heavy cream and sprinkle with the raw sugar, if using. Bake the pie 20 minutes. Then reduce the oven temperature to 375°F and continue to bake another 40 minutes, or until the crust is golden and the filling is bubbling. ) Cool the pie on a wire rack before serving. SHAKE IT UP : Substitute beer or lambic (Belgian raspberry beer) for the hard cider. P I E S A N D TA R T S À L A B O O Z E . . qxd:Layout 1 2/12/10 10:52 AM Page 56 Cherry Pie with Scotch and Walnut Crumble ON MY TWENTY- SECOND BIRTHDAY, A FRIEND OF MINE Makes 8 servings bought me a glass of scotch at a bar.

Top with the remaining cake layer and spread the remaining frosting over the top and sides of the cake. Sprinkle the cake with chopped pecans, if using. Chopped toasted pecans, for garnish (optional) SHAKE IT UP : For a bolder flavor, substitute Tennessee whiskey, such as Jack Daniels, for the Southern Comfort. 42 . . qxd:Layout 1 2/12/10 10:50 AM Page 43 C H A P T E R N A M E . . qxd:Layout 1 2/12/10 10:51 AM Page 45 Sachertorte Makes 12 to 16 servings F OR A LONG TIME I THOUGHT A SACHERTORTE was impossibly fussy and fancy.

TO MAKE THE FILLING , gently toss together the cherries, sugar, ⁄ 2 cup granulated sugar 3 tablespoons tapioca flour tapioca flour, cornstarch, salt, scotch, and lemon zest in a large bowl. 2 tablespoons cornstarch Let stand for 10 minutes. 1 ⁄ 4 teaspoon salt 3 tablespoons scotch whiskey Freshly grated zest of a large lemon FOR THE WALNUT CRUMBLE: 1 3 ⁄ 2 cup all-purpose flour ⁄ 4 cup chopped walnuts 1 cup old-fashioned rolled oats 1 ⁄ 3 cup granulated sugar 56 . . T H E B O O Z Y B A K E R TO MAKE THE WALNUT CRUMBLE , combine the flour, chopped wal- nuts, oats, sugar, brown sugar, cinnamon, and salt in a medium bowl.

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