Bread on the Table: Recipes for Making and Enjoying Europe’s Most Beloved Breads

David Norman. Ten Speed, $35 (256p) ISBN 978-1-60774-925-7
In this greatest hits of bread, Norman hits all the right notes. After years baking at home and abroad, Norman settled down in Austin, Tex., and opened Easy Tiger, a combination beer garden and bakery, where he describes what it’s like “baking bread in a tortilla town.” He offers class recipes from Europe, such as pain au levain and miche (a country loaf of stone-ground flour) from France, a Danish rye bread, the popular German country bread landbrot (he also includes a recipe for pretzels), and Italian ciabatta. The breads call for different ingredients and techniques, but Norman, a patient and thorough teacher, describes key stages in the development of each: he explains the key steps in building a sourdough starter, the crucial role of water in developing a crunchy crust, and how to use a stand mixer to simplify the bread-making process. He also shares plenty of ideas for carb accompaniments: a classic croque monsieur is spot-on; a DIY gravlax is perfect for Scandinavian rye bread; and a beer cheese spread from Munich is not to be missed. This terrific work is sure to appeal to veterans and novices alike. (Oct.)
Reviewed on : 08/29/2019
Release date: 10/15/2019
Genre: Lifestyle
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