Joaquín Llarás's bakery, Quim Pa! in Vilanova I la Geltrú, southwest of Barcelona, is esteemed for its artisan breads, which include traditional regional specialties as well as innovative uses of unusual flours. Following a detailed discussion of ingredients, techniques, fermentation, and oven conditions, he offers recipes designed to demonstrate the varied uses of different types of doughs, leavening, and shaping techniques, including a Galician bread with a distinctive topknot and the Catalan flat loaf that is often split and rubbed with garlic and tomato. Step-by-step photo sequences detail the shaping of many of the breads. In Spanish and English.
Paperback. Color photographs throughout.