Local Breads Sourdough And Whole-Grain Recipes From Europe's Best Artisan Bakers

There are many fine books detailing the art and science of crafting artisan breads. Among the best are those authored by Bernard Clayton, Jeffrey Hamelman, Rose Levy Beranbaum, Peter Reinhart, Maggie Glezer, Nancy Silverton, and Beth Hensperger. Now comes Dan Leader with his second book, "Local Breads" and it's nothing short of extraordinary. While Clayton's book boasts 300 recipes, "Local Breads" has only about 50 (with variations). Where "Local Breads" shines is technique - tools and expert advice - that will serve the baker - at any level of experience - across all breadmaking endeavors. Among the book's best features are the FAQ's throughout. Leader anticipates virtually every possible question about creating bread - from start to finish - and answers them in a straighforward manner. The section on "Ingredients and Equipment" is well-researched and enormously helpful. "Kitchen Notes" and beautifully rendered illustrations are equally beneficial. The layout is logical and navigable and the entire book has a clarity that makes intimidation impossible. Even the choice of paper stock (enamel paper would have made the book too heavy) and fonts were wise, making the book easy on the eyes. Much thought was given to the book's overall design, a credit to its eminent editor, Marie Guarnaschelli. This is not a volume meant to be "edgy" or "cool". It's a beautiful book and would make a thoughtful gift for any baker. Above all, this is an instruction manual - delivered with passion, not pontification. It's like having a Master Baker in the kitchen with you - a Rabbi of Bread, teaching and encouraging you through every step of the process. I initially took the book out of the library (and have since purchased it) and was up until 3:00 a.m. completely engrossed within its pages. From the beautifully written "Introduction" to the final pages dealing with "Czech and Polish Ryes", I was hooked. Even if you never bake a loaf of bread, you will enjoy Leader's tales of traveling throughout Europe in search of bread Nirvana. Warning: The recipes given in this book are largely rustic European loaves. Leader gives us truly authentic breads from France, Italy, Germany, Austria, Poland and the Czech Republic. Sadly, breads from Scandinavia, Russia, and India are not represented - but Leader did not set out to cover those parts of the world in this volume. If you're searching for soft American-style white or wheat breads - you won't find them in this tome. This is NOT the Pillsbury book of bread making. Most of the bread recipes advocate the use a wild starter or pre-ferment (sourdough), rather than store-bought yeast but there are recipes in each chaper that use packaged yeast for novice bakers or those who might wish to speed things up a bit. You may think this is a book for advanced bakers only. Nothing could be further from the truth. Whether you're a beginner, a baker with some experience, a serious amateur, or a professional, this book belongs on your shelf - but it won't stay there long! It's also a great read for anyone interested if food writing and especially for those who support the Slow Food movement. Although I have not yet baked any of the breads in the book, I have full confidence that following Leader's steps, I will produce some fine loaves ("French Sourdough" ,"Ricotta Bread", "Little Blue Cheese Rye Loaves" and "Light Silesian Rye" are at the top of my list). More importantly, I can take what I have learned and incorporate Leader's counsel and techniques to other breads in my collection. This book is a joy and should garner the James Beard Award. Submitted by Laura Stokes-Gray, Wheaton, Illinois

This extraordinary volume deserves the James Beard Award! Best book on bread-baking in the galaxy! Chock full of encyclopedic information supported by exhaustive research. Superb writing - straightforward, friendly, and approachable. Remarkably helpful Q&A sections and wonderful illustrations. Dan Leader is clear, concise, and full of passion for his craft. The best! Laura Stokes-Gray Wheaton, Illinois

This book is first class in the same vein as the Village Baker Profiles real European Bakers and their way of life

I've been baking my own bread for many years and had heard of Dan Leader so I was eager to try his book. I made semolina bread and "puccia" (little olive buns)...these were the best things I had ever baked from any cookbook. The recipes are clear and easy to follow and he gives so much simplified instruction that even a beginning baker could have fabulous results. I highly recommend it! Now the only question is...what do I bake next???