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pickling liquid for rye loaf
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Contents:

Introduction
Ingredients
Mixing, shaping and baking
The natural leaven
From water to wine
From field to mill
Seeds and grains
Abundant harvest
Herbs, spices and fragrances
The fat of the land
The dry breads of winter
The finish
Conversion chart and acknowledgements
Index

Essays on baking in Russia, Ukraine, Sweden, Denmark, France, Germany, Ireland, Scotland and England and Italy, with orginal colour and black & white photographs, showing each community in detail, shot especially for the book.

icon Download essay on Denmark (requires Adobe Acrobat reader)
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