The Larousse Book of Bread by Érik Kayser
“People today are seeking authenticity in all kinds of things, and what cold be better than bread, when it is made honestly with no trickery or artifice, to convey this feeling of authenticity?”
Master baker and entrepreneur, Éric Kayser grew up as the fourth generation in a baking family originating in Alsace. Now hailed as one of France’s best bakers, Eric is passionate about creating artisanal bread and showing people how easy it can be made. In this new book, he has created an iconic culinary bible of artisan bread published for the first time in English by Phaidon.
The age-old craft of making your own bread has recently experiencing a global surge in popularity. Turning their backs on commercially made bread, more and more people have found that using traditional methods to bake authentic bread at home is a satisfying skill to regain.
The book starts with a comprehensive guide to the essential techniques, ingredients, and equipment needed to get you started and affiliated with bread know-how. Each recipe if accompanied by easy-to-follow instructions and vital step-by-step photography taking you through every stage of the bread-making process. The Larousse Book of Bread is an indispensable resource for both beginner and professional bakers alike, and an essential addition to any cookery library.
The book presents the 80 bread recipes that both home cooks and more advances bakers would like to master. Breads include the boule, baguette, rye, pumpernickel, ciabatta and sweet pastries and breads such as croissants, Paris buns and a brioche loaf.
Hailed as one of France’s best bakers, Éric Kayser (b 1964) was born into a family of bakers. At age 18, he became a compagnon of the prestigious Tour de France of baking and in 1994, at age 30, he invented the Fermento Levain with fellow baker Patrick Castagna. The machine allows for the continuous use of liquid leaven, a breakthrough in baking
Éric opened his first Maison Kayser in Paris in 1996 and now there are more than 100 bakeries around the world in thirteen countries: 20 in Paris, five in New York City (Maison Kayser) and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong and Taiwan.
He is coming to London in April to give a number of exclusive events to celebrate the launch of his new book.
The editorial unit
Éric Kayser will be in the Kensington store on Saturday 25th April 2015 at 3pm, signing copies of his new book The Larousse Book of Bread, which is released this month by Phaidon.
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