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Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser.
The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.
- Sales Rank: #292964 in Books
- Published on: 2015-04-20
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.25" w x 7.50" l, .13 pounds
- Binding: Hardcover
- 320 pages
Review
"Kayser has made bread baking accessible by detailing its fundamentals and giving clear recipes for traditional and modern tastes (as well as varying skills levels). . . Recommended for home bakers worldwide, particularly visual learners or those interested in natural leavening."–―Library Journal
"[Maison Kayser’s] baguette is beautiful and deeply flavored." –―The New York Times
"With Kayser’s step‐by‐step photos as your guide, dreams of living in a French bakery can feel like reality." –―Entertainment Weekly
"Kayser is celebrated as one of France’s best bakers and fittingly so."―Relish.com
Top 10 Bakery in America (Maison Kayser) –―The Daily Meal
Included in Top 10 Bread Bakers in North America 2015 –―Dessert Professional
"Acknowledges the hunger to understand real bread butter . . . incredibly helpful step-by-step photography." –―The Independent
"If heaven were a boulangerie, it would look like Maison Kayser."―Food52
}"French baker, Éric Kayser, owner of the international string of Maison Kayser boulangeries, considers it his life’s mission to bake good bread." – Saveur
"For years, I’ve been buying Éric Kayser’s baguette to enjoy at home in Paris. Now, thanks to his brilliant recipe, I’m making it chez moi in New York. Merci Master Baker Kayser." –―Dorie Greenspan, author of Baking Chez Moi
"For those who take their bread baking seriously. . . more than 80 fabulous recipes."―Cookbook Digest
"Eric Kayser is an excellent teacher and this book will help novices and those who have already caught the bread-making bug, continue their education."–―SuperChef.com
About the Author
Hailed as one of France’s best bakers, Éric Kayser (b.1964) comes from a long line of French bakers and has more than 80 eponymous Kayser bakeries worldwide with 20 in Paris, three in New York City (Maison Kayser), and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong, and Taiwan.
Most helpful customer reviews
52 of 54 people found the following review helpful.
Disappointed
By liveinthemoment
It's first time I am not raving about Eric Kayser book. Previous books I purchased were not bread books though. But Eric Kayser is a baker first and foremost. I tried his breads when I visited France. They were really amazing. So when I heard his bread book is going to be out, I couldn't wait to get my hands on his recipes. Alas, was I disappointed! To begin with, I've been baking breads with natural levain for a number of years. I know from experience that both starter hydration and temperature schedule are very important if one wants to produce flavorful and healthy starter, not just the one that tastes one dimensionally sour. Well, Eric keeps his baking secret to himself. The sourdough starter recipe in the book comes to about 100% hydration. In the videos widely available one can see that his starter pours like a liquid pancake batter. So that's the first red flag for you! Then, he states that temperature is very important for developing flavorful starter but... he stops there and does not divulge the secret of his levain. I understand, it's his business, and there are professional secrets, etc. etc. Don't write the book then, man! In short, if you think that by following his recipes you'll be able to produce baguettes that look like his (p.66) with nice crackling crust and big irregular holes, don't hold your breath. You won't because his recipe produces a high density bread that I would never call a baguette. There are bakers who share their secrets and love doing so. To name just a couple, Chad Robertson (Tartine Bread) and Jeffrey Hamelman (Bread: A Baker's Book of Techniques and Recipes). For more advanced bakers there is also an excellent Advanced Bread and Pastry by Michael Suas but it's a lot more expensive and mostly geared toward professionals.I
learned a lot from those famous bakers. I was hoping to add new recipes to my collection when I purchased Eric Kayser's book. It turned out to be complete disappointment.
7 of 7 people found the following review helpful.
Loads of inspiring recipes and ideas
By Charles
A beautiful book - clear illustrations and practical advice, professional photographs and interesting recipes. An excellent reference and ideas book for enthusiastic home bakers. Photo shows my first bake from the book - rye loaves.
0 of 0 people found the following review helpful.
Five Stars
By Groovy Davey
One of my favorite bread books now. The layout is simple, easy to read and produces great results.
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