Local Breads by Daniel Leader, Lauren Chattman (2007, Hardcover)

Looking for a great bread book? Dan Leader has been the owner of of a successful upstate-New York bakery called "Bread Alone" since 1983. Both whole wheat and sourdough breads are featured in his cookbook. He has taken the best artisan breads from Italy, France, Germany, Austria, South Africa, and Eastern Europe and adapted them for the American home kitchen. There are beautiful photos of the finished breads along with step by step drawings, illustrations on handling and shaping the doughs. I love that each recipe is preceded by a timetable for the whole process so you know how much time from beginning to end you will need to make the bread. The Rosemary Filone and the Pizza Rossa alla Romana (Roman Red Pizza) are both delicious and I can't wait to try some others.

Very clear concise instructions in all aspects of bread craft. A complete course in artisan bread making that will be of interest to the skilled baker and beginner alike. Great instruction in the art of sour dough baking. Great addition to any cookbook collection!