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A Passion for Bread: Lessons from a Master Baker (Anglais) Relié – 5 novembre 2013

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Descriptions du produit

Revue de presse

"In his remarkable book A Passion for Bread, Lionel Vatinet, a Master Baker, shares his vast knowledge, his love of baking, and his deep understanding of the "staff of life," without which there are no meals at our house."―Jacques Pépin

"Lionel Vatinet is known in the bread world as a baker's baker and a teacher of teachers...in his new book A Passion for Bread, he generously shares his vast knowledge with anyone who wants to learn how to make world-class bread, through his easy to follow methods and formulas."―Peter Reinhart, author of Artisan Breads Everyday and The Bread Baker's Apprentice

"The depth of Lionel's knowledge, his experience teaching and running a wonderful thriving bakery, his sense of humor, and his extraordinary generosity, make him a treasure."―Maggie Glezer, author of Artisan Baking, winner of a James Beard Foundation Award

"In the small city of Cary, North Carolina, is a little-known national treasure, La Farm Bakery of Lionel Vatinet. Fortunately for bakers around the world, Lionel has finally written A Passion for Bread, a masterpiece of baking that will turn your kitchen into a Parisian boulangerie. Lionel learned to bake bread in Paris, and this outstanding book brings those lessons to your home."―Nancy Silverton, founder of La Brea Bakery and author of The Mozza Cookbook

"Lionel Vatinet's passion is contagious, and his book is a treasure for bread bakers. Both his stories and his technical expertise will inspirepeople who love to bake to get their hands in the dough. Vatinet is recognized as one of the best bakers in this country, and we are lucky that he is willing to share is knowledge through the pages of this beautiful book."―Amy Scherber, Founder, Baker, Amy’s Bread

"In this terrific and inspiring collection, Master Baker Lionel Vatinet shows readers how to manipulate those simple ingredients to make all sorts of bread using the same seven basic steps...His detailed and accessible instructions, paired with copious step-by-step photos, will instill confidence and ensure readers are able to create boulangerie-wrothy breads at home."―Publishers Weekly (starred review)

It is a very attractive books with lots of step-by-step instructional photos of things like shaping and scoring loaves.―The Fresh Loaf

Présentation de l'éditeur

In this charming and practical cookbook, Master Baker Lionel Vatinet shares his knowledge and passion for baking irresistible bread.

A PASSION FOR BREAD brings a Master Baker's encyclopedic knowledge of bread, passed on from a long line of French artisan bakers, to the American home, with detailed instructions and dozens of step-by-step photographs. It will cover everyday loaves like baguettes, ciabatta, and whole grain breads, as well as loaves for special occasions, including Beaujolais Bread, Jalapeño Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A chapter of delectable soup and sandwich recipes will inspire you to create the perfect accompaniments. The book offers a detailed introduction to bread baking, 65 recipes, and 350 full-color photographs.

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x98e830d8) étoiles sur 5 64 commentaires
24 internautes sur 25 ont trouvé ce commentaire utile 
HASH(0x98e82948) étoiles sur 5 A true gift 11 décembre 2013
Par Laura L - Publié sur Amazon.com
Format: Relié
I have often referred to the art of making an exquisite loaf of bread as "the agony and the ecstasy." To elevate your loaf from the mundane to the exceptional, you need a great teacher. In this treasure of a cookbook, Lionel Vatinet's generous teaching walks you visually through each step needed to make a consistently divine loaf of bread. This accomplished master baker openly shares his expertise. He empowers people to provide the gift that an exquisite loaf can bring to any family table or community gathering.

Lionel begins each chapter with a perfect formula for a master recipe, and then he builds upon that foundation by offering numerous variations. For example, the chapter on French country bread begins with what is by far the best version of a boule that I have ever tasted. From that foundation, you can explore how to transform that recipe into a divine white chocolate mini baguette, or stuffed baguette with oven-roasted mushrooms and gruyere, amongst other delicious variations.

The master recipe for the foccacia and ciabatta chapter again offers you consistent excellence as a foundation, and then explores flavors like sun-dried tomato with basil elevated through many flavors including potato with creme fraiche.

The La Farm signature sour dough bread is one of the most divine bites I have ever experienced. This is the loaf which earned Lionel the title of Master baker within his guild, Les Compagnons du Devoir. From this treasured and most-requested recipe, Lionel leads you from the foundations of a balanced sourdough through variations such as asiago parmesan bread, jalapeno cheddar, and sesame semolina. The deep flavors of whole grains are explored with a true understanding and appreciation for the flavors inherent within the grain.

A final chapter playfully explores how to showcase your breads with cafe favorite soups, croque madame, tartines, and even a breakfast cocotte.

I own many fine books on bread baking, but never in a single resource have I discovered so many layers in which to grow as a baker of artisan bread. I will be exploring my own passion for bread for years to come with this jewel of a book. These breads will provide the smells, flavors, textures and sights of my family's favorite memories of hearth and home.
10 internautes sur 10 ont trouvé ce commentaire utile 
HASH(0x98c2b0b4) étoiles sur 5 Lionel Vatinet demystifies the world of bread baking! 14 décembre 2013
Par Anon - Publié sur Amazon.com
Format: Relié
If you want to learn how to bake really great bread and can’t take a class from Lionel himself, then this is the book to get! Lionel has written this book to include everything you need to know about baking bread. Start at the beginning to find out exactly what equipment you need as well as how to find the best ingredients. Lionel then gives you his 7 steps to follow for making all bread, before launching into the recipes themselves. The breads are broken down by type, and within each section you get the basic recipe as well as how to expand beyond the basics. For example, start with the Classic French Breads, learn the basic then transform that into dinner rolls, baguettes, stuffed baguettes and white chocolate mini baguettes, and more…FYI if you’ve never had a white chocolate mini baguette from Lionel’s bakery, La Farm, you’re missing out! But good news, now you can learn to make them yourself! Repeat with the other types of breads in the book: Ciabatta, Sourdough and Whole-Grain and you’ve reached the end where you’ll find recipes for soups, sandwiches, gazpacho, stuffing and more to make from or to serve with your fresh bread.

And if the recipes aren’t enough, “A Passion for Bread: Lessons from A Master Baker” is absolutely full of pictures, you’ll feel like you’re in a class or standing at the workbench with Lionel as he teaches you how to mix, knead and shape the dough using his techniques as well as what the dough should look, feel, taste and smell like throughout the process.

If you’re a beginner and want to learn how to make bread, then this book is perfect, it has everything you need. If you already know how to make bread and are looking for a new technique, new recipes or to tweak the recipes you’re already using, then this book is still a great resource.
16 internautes sur 18 ont trouvé ce commentaire utile 
HASH(0x98c47660) étoiles sur 5 This will turn you into a expert bread baker 19 janvier 2014
Par DDR35 - Publié sur Amazon.com
Format: Relié
I am a 78 year old home bread baker. This was a Christmas gift from my wife. I have made several loaves of the Country French bread in the shapes of Boule, Baguette, and Sandwich loaf. I have also made his La Farm Bread. All of them have been outstanding. This book has so many pictures describing his tips and techniques, it is impossible to make a mistake. I also have the Chad Robertson and Peter Reinhart books. This is my favorite.
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x98c2c26c) étoiles sur 5 My new favorite bread book! 14 décembre 2013
Par Jennie Schacht - Publié sur Amazon.com
Format: Relié
I was fortunate to receive a review copy of this book from the publisher. I've been baking bread for 40+ years and am always delighted to try a new baker's take on a classic loaf. Vatinet did not disappoint! The La Farm bread (with a bit higher percentage of whole wheat and a touch of rye) produced what may be my best loaf ever: flavorful, crusty, and with the moist, chewy crumb of my favorite miche that had heretofore eluded me. Instructions are clear and well illustrated. I love the table of scoring options for various loaves -- just fantastic. Thanks for sharing your passion with others who are passionate about bread!
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x98c2c41c) étoiles sur 5 If you want to bake awesome artisan breads at home then this is the book for you. 23 décembre 2013
Par B.ill - Publié sur Amazon.com
Format: Relié Achat vérifié
As indicated, I bought this book from Amazon. I have also taken a baking class from Lionel at La Farm. I learned why I could not bake bread before reading the book. I was doing it wrong. Now I have the skills and the knowledge to bake my own bread that surpasses the mass produced "Artisan" bread available in my local grocery stores.
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