The prestigious and award-winning baker chat robertson He returns with his second book translated into Spanish, The Book of Bread. A journey through the world of sourdough as the epicenter of his philosophy, love for local ingredients and a wide selection of recipes to accompany or enjoy bread as part of the dish.
After the great success of Pan Tartine, also published by Col&Col In Editions in 2020, The Bread Book arrives, breaking into the bookshelf of bread lovers. The book is a wonderful guide that is especially practical and accessible, distinguished by its focus on savory recipes. Also for continuing to cultivate the author's love for the ecological and local products.
The bread book goes one step further to guide the loverbakery through the preparation of a multitude of varieties of bread, from the most traditional to vegan or gluten-free breads. In addition, recipes and tips are added along with an extensive glossary of basic terms about bread and its process.
The bread book, reveals more about sourdough
The book delves into key concepts such as the difference between sourdough and dough pie. Robertson explains in detail how to make sourdough, the care it requires and the options that exist to use the leftover foot of dough after cooling it. The bread book also includes recommendations on utensils, how to choose the best flour or which are the most used cereals for making bread, delving into its qualities of flavor and texture.
The reader will be able to prepare a bread for the whole week with an author's seal at home. From rustic bread such as baguette or Mediterranean bread to brioche, sweet potato muffins or vegan bread making. The fourteen chapters that round out this spectacular ode to Chad Robertson's bread culminate with instructions on how to prepare tortillas, pizza dough or fermented pasta.
