{"product_id":"mastering-bread-the-art-and-practice-of-handmade-sourdough-yeast-bread-and-pastry-a-baking-book-hardcover","title":"Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarc Vetri\u003c\/b\u003e (Author), \u003cb\u003eClaire Kopp McWilliams\u003c\/b\u003e (Author), \u003cb\u003eDavid Joachim\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTHE ATLANTA JOURNAL-CONSTITUTION\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Here, finally, is the one bread book that every cook needs on their kitchen worktable.\"--Andrew Zimmern, host of \u003ci\u003eBizarre Foods\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In \u003ci\u003eMastering Bread\u003c\/i\u003e, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. \u003cp\u003e\u003c\/p\u003eIncluded are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eMastering Bread\u003c\/i\u003e is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eTrained in Bergamo, Italy, by some of the region's most noted chefs, \u003cb\u003eMarc Vetri \u003c\/b\u003eis the chef\/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in \u003ci\u003eGourmet, Bon Appétit\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \u003ci\u003eMastering Pasta\u003c\/i\u003e, \u003ci\u003eMastering Pizza, Il Viaggio di Vetri, \u003c\/i\u003e and \u003ci\u003eRustic Italian Food\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eClaire Kopp McWilliams\u003c\/b\u003e developed and implemented the fresh milling program for Vetri Cucina. In 2018, McWilliams launched Ursa Bakery, a solo project using all fresh-milled, regionally-grown grains. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Joachim\u003c\/b\u003e is the author of the \u003ci\u003eNew York Times\u003c\/i\u003e best-seller \u003ci\u003eA Man A Can A Plan\u003c\/i\u003e and a co-writer on numerous cookbooks.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.2 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 27, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984432202029,"sku":"9781984856982","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/bDZ6ektqR2x2cHlGeU5vSW5WY1F6dz09.webp?v=1776093168","url":"https:\/\/ishookbooks.com\/products\/mastering-bread-the-art-and-practice-of-handmade-sourdough-yeast-bread-and-pastry-a-baking-book-hardcover","provider":"iShook Books","version":"1.0","type":"link"}