Bibliographic Details
Title: The Village Baker: Classic Regional Breads ...
Publisher: Ten Speed Press
Publication Date: 2003
Binding: Soft cover
Condition: Good
About this title
Ortiz's book starts in the style of a primer with sections on the basic ingredients, kinds of leavenings, and basic techniques and procedures. He wants the newcomer to bake the very basic French loaf (think baguette) several times to get one decent loaf under the belt buckle. Then it's open season on regional breads, rye breads, and specialty breads. In a final section, Ortiz gives the true enthusiast professional style recipes and ideas. --Schuyler Ingle
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