The Village Baker by Joe Ortiz

The Village Baker cookbook comes to you from Joe Ortiz, co-owner of Gayle's Bakery in Capitola, California. The cookbook shares recipes for classic regional breads from Europe and America

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Format: Hardcover with dust jacket, 306 pages. 

Copyright: 1993 

Publisher: Ten Speed Press 

Author: Joe Ortiz 

Description: With a Foreword by Marion Cunningham Wherever California baker Joe Ortiz travels, he seeks out those excellent little village bakeries run by master bakers whose craft has been handed down from generation to generation'. Over the years, he has made pain ordinaire in Paris with Monsieur Robert ac the Boulangerie-Patisserie Feyeux, sampled pan dulce from a peasant's oven in Cabo San Lucas, and learned secret techniques from Signore Danova at the Panificio Pasticeria Danova in Milan. 

In this book, Ortiz offers a wonderful collection of recipes, which he has gathered from the village bakers of France, Italy, Germany, and regional America. Full of authentic renditions of traditional favorites and healthful and delicious departures from the usual array of baked goods, 'The Village Baker contains more than fifty recipes for making fresh, homemade breads, such as Pain de Campagne, Francese, Focaccia, Brioche, Jewish-Style Rye, Italian Prosciutto Bread, Pretzels, Raisin Pumpernickle, Challah, Herb and Cheese Rolls, Pumpkin Seed Bread, Fougasse, Pane all'olio, and four authentic sourdoughs. 

Wholesome and hearty, crusty and flavorful, with voluptuous textures and tantalizing aromas, these are the kinds of breads that have been served for centuries in European country homes, but they can be made just as well today either by hand or with modern mixers and ovens and even in bread machines. Ortiz, a professional baker for fifteen years, provides useful tips, thorough explanations, and helpful illustrations that demystify the breadmaking process to make it simple and rewarding for the home cook. 

In addition to the recipes, there are profiles of four master bakers, who share their secrets and their passion for their craft. And there is a section especially for professional bakers that outlines the measurements and time schedules needed to produce large quantities. The Village Baker is a wonderful resource, whether you are simply looking for some great bread recipes or you want to learn and master the marvelous art of baking bread. 

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Condition: Good condition. 

ISBN: 9780898154894

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Additional Details

The Village Baker cookbook comes to you from Joe Ortiz, co-owner of Gayle's Bakery in Capitola, California. The cookbook shares recipes for classic regional breads from Europe and America

---- 

Format: Hardcover with dust jacket, 306 pages. 

Copyright: 1993 

Publisher: Ten Speed Press 

Author: Joe Ortiz 

Description: With a Foreword by Marion Cunningham Wherever California baker Joe Ortiz travels, he seeks out those excellent little village bakeries run by master bakers whose craft has been handed down from generation to generation'. Over the years, he has made pain ordinaire in Paris with Monsieur Robert ac the Boulangerie-Patisserie Feyeux, sampled pan dulce from a peasant's oven in Cabo San Lucas, and learned secret techniques from Signore Danova at the Panificio Pasticeria Danova in Milan. 

In this book, Ortiz offers a wonderful collection of recipes, which he has gathered from the village bakers of France, Italy, Germany, and regional America. Full of authentic renditions of traditional favorites and healthful and delicious departures from the usual array of baked goods, 'The Village Baker contains more than fifty recipes for making fresh, homemade breads, such as Pain de Campagne, Francese, Focaccia, Brioche, Jewish-Style Rye, Italian Prosciutto Bread, Pretzels, Raisin Pumpernickle, Challah, Herb and Cheese Rolls, Pumpkin Seed Bread, Fougasse, Pane all'olio, and four authentic sourdoughs. 

Wholesome and hearty, crusty and flavorful, with voluptuous textures and tantalizing aromas, these are the kinds of breads that have been served for centuries in European country homes, but they can be made just as well today either by hand or with modern mixers and ovens and even in bread machines. Ortiz, a professional baker for fifteen years, provides useful tips, thorough explanations, and helpful illustrations that demystify the breadmaking process to make it simple and rewarding for the home cook. 

In addition to the recipes, there are profiles of four master bakers, who share their secrets and their passion for their craft. And there is a section especially for professional bakers that outlines the measurements and time schedules needed to produce large quantities. The Village Baker is a wonderful resource, whether you are simply looking for some great bread recipes or you want to learn and master the marvelous art of baking bread. 

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Condition: Good condition. 

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