Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

From an expert of the craftsman bread development comes a thorough manual for making fantastic bread at home, highlighting in excess of 70 heavenly plans


"Here, at long last, is the one bread book that each cook needs on their kitchen worktable."— Andrew Zimmern, host of Bizarre Foods

The Vetri Cucina Bread Program started longer than 10 years prior and has been essential for the American development to recover top notch bread as a foundation of our food culture. In Mastering Bread, Marc Vetri and his previous head pastry specialist, Claire Kopp McWilliams, tell home cooks the best way to make straightforward breads with extraordinary flavors in a home broiler.

Included are in excess of seventy plans for their smash hit sourdough and yeast portions just as backups to present with the breads. Their interaction of bread-production is separated into three simple to-process parts: Mix, Shape, and Bake. Another section incorporates plans for getting a charge out of breadin dishes like Bruschetta, Panzanella, and Ribollita. There's even a reward section uncovering the mysteries of Vetri's pined for Panettone. This book shares all that Vetri and McWilliams have learned over the course of the years about the workmanship and study of making fantastic bread. They disclose how to utilize new processed and entire grain flours just as nearby and territorial wheat assortments, with simple directions for adjusting bread plans for progress with whatever flour is accessible in your market. Included all through are profiles and meetings with grain ranchers, mill operators, and bread dough punchers from around the country.

Dominating Bread is an expert class from an honor winning gourmet specialist who makes top notch craftsman bread simple to prepare for both home cooks and experts the same.

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 App├ętit, 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.
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. --Darren Carbone

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. --Jonpaul 

Author knows of what he speaks. Great information for bread makers of all levels. Well told and with clarity. --Thomas Anderson 

Download Cooking Ebook Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry | 422 Mb | Pages 304 | EPUB | 2020

Support us with Donate some money using PAYPAL with this link >> 

Post a Comment


  1. hello good evening :) the link does not work for this one