Mastering Bread
The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
$56.51
- Hardcover
272 pages
- Release Date
27 October 2020
Summary
From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION
“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-q…
Book Details
| ISBN-13: | 9781984856982 |
|---|---|
| ISBN-10: | 1984856987 |
| Author: | Marc Vetri, Claire Kopp McWilliams |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 272 |
| Release Date: | 27 October 2020 |
| Weight: | 1.25kg |
| Dimensions: | 241mm x 216mm |
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About The Author
Marc Vetri
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 Appetit, 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.
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