Local Breads

Recipes from the back rooms and basement bakeries that produce Europe's best breads.

When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens.

In this, his second book, Local Breads, Leader shares his experiences travelling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace. In Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines.

Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. The book features 32 pages of colour illustrations.