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About this item
About the BookCulinary instructor, baker, and owner of Easy Tiger Bake Shop & Beer Garden, Norman, explores the European breadmaking traditions that inspire him most --from the rye breads of France to the saltless ciabattas of Italy, to the traditional Christmas loaves of Scandinavia.avia.
Book SynopsisThe debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.
"Norman's passion for the tactile, time-consuming pleasure of bread-making is infectious and his step-by-step instructions are nice and clear."--Bon Appétit "It sounds crazy to say, given all the accolades for his Easy Tiger Bakery, but David Norman might be the most underrated baking professional working in America today. Lucky for us, this world-class bread baking uber-mensch has documented American and European bread traditions shot through his own personal Austin Texas prism. Bread on the Table is a must for any home baking enthusiast or professional . . . it's that good." --Andrew Zimmern, host of Bizarre Foods "Beautifully written with Norman's dry humor and vivid details of meals he enjoyed 25 years ago, the book is filled with stories that you can enjoy reading, even if you never make any of the dishes, but serious bread bakers will relish the technical instructions that take you from simple yeasted country breads and flatbreads to complicated ryes. . . . [Bread on the Table is] a resource that baking students and home bakers will be studying for years to come."--Austin-American Statesman
About the AuthorDAVID NORMAN is the head doughpuncher and a partner at Easy Tiger Bake Shop and Beer Garden in Austin, Texas, and was recently selected as one of the top ten bread bakers in the country by Dessert Professional magazine. He has worked at some of the country's best bread bakeries from Seattle (Grand Central Bakery) to New York City (Bouley Bakery), and has taught professional bread courses at the French Culinary Institute and the San Francisco Baking Institute, as well as classes for home bakers.
Dimensions (Overall): 10.1 Inches (H) x 8.1 Inches (W) x 1.0 Inches (D)
Weight: 2.34 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 256
Genre: Cooking + Food + Wine
Sub-Genre: Courses & Dishes
Publisher: Ten Speed Press
Author: David Norman
Street Date: October 22, 2019
Item Number (DPCI): 248-42-9247
Origin: Made in the USA or Imported
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Estimated ship dimensions: 1 inches length x 8.1 inches width x 10.1 inches height
Estimated ship weight: 2.34 pounds
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3.0 out of 5 stars with 1 reviews
0% would recommend
3 out of 5 stars
Thumbs down graphic, would not recommend
StrawberryDarling - 2 years ago, Verified purchaser
I would not recommend this book, based on the way it's written. I've only made one bread from this book so far, and while it tasted fine, the recipe was annoying to read. Each recipe takes 3-4 pages to read through, and it's very wordy and repetitive. He'll give the exact same instructions twice, instead of just saying "repeat." And a lot of the wordiness is really unnecessary. I found myself skimming through to figure out what I needed to do, because I got tired of reading. These recipes are also very time consuming, because of the amount of stretching & folding. So you're stuck to your kitchen for hours, waiting and waiting. I'd really prefer to knead it a good 10 minutes, let it rise, & be done.