New European Baking: 99 Recipes for Breads, Brioches, and Pastries
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Offering profiles of a new generation of bakeshops as well as recipes for their distinctive sweet and savory creations, this collection surveys eight countries for innovations in technique and flavor.
Author Laurel Kratochvila is an American who trained as a baker in France and now operates a bagel (and book!) shop in Berlin. Her eye for interesting and thoughtful developments extends from breads to desserts. Some of the recipes are her own, while others are drawn from the bakers she profiles.
Among the contributions from other bakers are a wild fennel bread from a bakery in the hills outside Rome, a caramelized coffee bread from Paris, ratatouille bechamel toasts from a Warsaw bakery that thriftly makes use of the previous day's unsold loaves, and spelt flour fruit galettes from e5 Bakehouse in London.
Kratochvila herself offers goodies as diverse as buckwheat, cranberry, and white chocolate sablés, black seed potato bread, and a toasted sesame and date challah.
Many intriguing ideas.
Hardcover. Color photographs throughout.
