Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers Review

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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers ReviewLocal Breads is a good addition to the bread bakers library. There are probably three types of people who would be interested in this book:
1) die-hard artisan bread-baking fanatics (or perhaps not quite fanatic). If you say "hmmm... this describes me pretty accurately, as you pick dried dough off of your forearms), you definitely need this book. No sense having an incomplete home artisan-bread-baking library. It also contains recipes I have not encountered in other books. There is bound to be at least one or two recipes that will enter into your rotation.
2) Arm-chair bread-bakers. If you don't bake bread everyday, but enjoy eating it (or perhaps you used to be a fanatic and no longer have time), this book is still for you. In addition to numerous recipes, the descriptions of bakeries, bakers, bread, and other experiences makes for a very good read (if you enjoyed American Pie or any of Maggie Glezer's books, you will probably like this one as well). Likewise, if you are interested in travel or the slow food movement, this book could be of interest to you.
3) Beginning bakers. This could be an acceptable first book for people just getting introduced to the world of artisan bread baking-- I would probably recommend Peter Reinhart's books instead of or, if you want as much knowledge as possible, in addition to Leader's. It probably makes more sense to have fundamental baking knowledge before diving into a multi-step sourdough recipe, for example. If you are prepared for some trial and error, the recipes themselves are very clear... there are just some things that cannot be understood perfectly without a little bit of prior experience. Leader does have a very helpful introduction with basic techniques and equipment. So, it could be appropriate for novices (although perhaps slightly overwhelming).
This book is probably best described as a hybrid between Hammelman's Bread and Glezer's Artisan Baking Across America. It definitely has enough unique qualities to justify its purchase and it may even end up earning a permanent spot in your kitchen (sending your previous favorite to the living room shelf)
Unfortunately (and Leader's book is not the only one suffering from this problem) the book could have benefited from more attentive editing. There are many typographical errors and other mistakes in this book, which is perhaps excusable for a first edition (e.g. he describes a pizza al pomodori. This should be either al pomodoro or ai pomodori. These types of mistakes should be corrected in a second printing.Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers Overview

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