Description
JAMES BEARD AWARD WINNER – A comprehensive guide to the craft of baking bread, featuring more than 60 recipes filled with all the expertise and experience of the founder of Copenhagen’s Hart Bageri and former head baker at San Francisco’s Tartine.
“Sourdough bakers have a serious contender for a new bread bible.”–Plate “Richard Hart restores the heart to bread baking.”–Yotam Ottolenghi Richard Hart Bread is the guide to the intuitive art of baking bread. By learning how to see, taste, touch, and adapt, readers can find their own way to making truly wonderful bread–from blistering sourdoughs to rich rye pan loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both aspiring and seasoned bakers all his key techniques without holding anything back. Through gorgeous photography, explanatory videos accessed on page through QR codes, and thorough descriptions of methods, you’ll have all the tools you need to make great breads. Rich in stories and Richard’s boundless enthusiasm, this book will make you fall ever deeper in love with bread.Binding Type: Hardcover
Contributors: Richard Hart, Laurie Woolever (Author), Henrietta Lovell (With)
Published: 11/05/2024
Publisher: Clarkson Potter Publishers
ISBN: 9780593234297
Pages: 304
Weight: 2.84lbs
Size: 1.05″ H x 10.12″ L x 8.26″ W
About the Author
Richard Hart is the founder of Hart Bageri, with multiple locations in Copenhagen, partnered with René Redzepi of Noma. Previously, he was the head baker at the legendary Tartine in San Francisco. Originally from London, England, he currently lives in Mexico City where he is opening his newest project Green Rhino.
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