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-graiащщфнn 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, Leader shares his experiences traveling throughout Europe in бйбхсsearch 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; and 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 nбрпщуow were available strictly locally 32 pages of color illustrations Авторы Daniel Leader Lauren Chattman.