DEBRIS.COMgood for a laugh, or possibly an aneurysm

(subtitle: The breads, the bakers, the best recipes)

Glezer’s book reminds me of The Village Baker, in that she takes us on a tour of bakeries and bakers, dispensing amazing recipes along the way. Her descriptions of ingredients and techniques are some of the best I’ve seen, and the photographs in the book are gorgeous.

Perhaps the best thing about the book is that it gives recipes for well-known local and regional breads from bakeries around the country. Many bakers will be familiar with these bakeries, if not the breads themselves.

I make three of the breads in this book regularly:

1. ACME Rustic Baguettes (p. 30), which I tested in a head-to-head baguette bake-off.
2. Dutch Regale’s Korn Bread, aka Vollkornbrot (p. 143). This is a dense wholegrain German sourdough rye, beloved by Germans and masons.
3. Kalamata Olive Bread, which I’ve modified into a multigrain sourdough boule.

This book is destined to become a classic. It’s my new must-have bread book.

Patronize these links, man:

• Amazon (Hardback)