Food & Drink
12 Mar 2015
The simple pleasure of cracking open a fresh loaf of bread and devouring a warm slice smeared with butter can only be heightened when that doughy creation was crafted by your very own hands. Parisian master baker Éric Kayser is no stranger to this feeling, and now he’s sharing his secrets with English-speaking bread fiends via The Larousse Book of Bread, which is available in English for the first time. Brought to you by the publishers of the Larousse culinary encyclopaedia, the tome serves up 80 recipes with variations and step-by-step photography. Whether you’re pining for a traditional cob, a speciality rye, an organic sourdough or perhaps even a sweet brioche, The Larousse Book of Bread has you covered. This recipe for fancy epi loaves is sure to impress both eyes and stomachs. more