Kathleen Weber. (2014). Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads. Workman Publishing.

Kathleen Weber. 2014. Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads. Workman Publishing.

Kathleen Weber, Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads. Workman Publishing, 2014.

Kathleen Weber. Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads. Workman Publishing, 2014.

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2. • value: Food
3. • value: baking
4. • value: Bread
5. • value: techniques
6. • value: Pumpernickel
7. • value: starters
8. • value: Bakery
9. • value: Cuisine
10. • value: challah
11. • value: artisan bread
12. • value: baguettes
13. • value: brioche
14. • value: crackers
15. • value: home baker
16. • value: italian bread
17. • value: breadsticks
18. • value: naan
19. • value: boule
20. • value: food lovers
21. • value: all levels
22. • value: advanced baking
23. • value: arborio rice bread
24. • value: bakers box
25. • value: basic doughs
26. • value: beginning baking
27. • value: enriched breads
28. • value: free form loaves
29. • value: gourmet bread
30. • value: intermediate baking
31. • value: intro to baking
32. • value: naturally leavened breads
33. • value: pre fermented breads
34. • value: tomato bread soup
35. • value: tuna melt piadina
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1. • role: Author
   • fileAs: Weber, Kathleen
   • bioText: Kathleen Weber opened Della Fattoria in 1995 after years of obsessively baking bread at home. Some her first clients included The French Laundry and the Sonoma Mission Inn, which quickly put Della Fattoria on the map. In 2011, Bon Appétit named the bakery one of "America's 10 Best Bread Bakeries." The business has grown to include a café in downtown Petaluma and a stand at San Francisco's Ferry Plaza Market. Located on a working ranch in Petaluma, California, Della Fattoria is run by Kathleen; her husband, Ed; and her children, Elisa and Aaron.Weber is the author of Della Fattoria Bread.
   • name: Kathleen Weber
2. • role: Author of introduction, etc.
   • fileAs: Keller, Thomas
   • name: Thomas Keller

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2014-10-07T00:00:00-04:00

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title

Della Fattoria Bread

fullDescription

Easily hone your skills and bake scrumptious breads with this James Beard Award–finalist cookbook from an award-winning bakery.
Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking, and encourages bakers to draw on their senses, experiences, and instincts. Founder Kathleen Weber's teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks.
The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria's famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.
"I love this cookbook! Kathleen not only gives us the recipes to make her amazing breads, but she's also infused her book with so much joy that I want to fire up the oven right now." —Ina Garten, New York Times–bestselling author of the Barefoot Contessa cookbooks

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1. • premium: True
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   • content:

     September 15, 2014
     

     Opened in 1995, the Della Fattoria bakery in Petaluma, CA, once made the bread for Thomas Keller's acclaimed restaurant the French Laundry. Founder Weber began baking as a hobby while managing a clothing boutique, and here she recounts her transition from amateur to full-time professional. In recipes for yeasted and naturally leavened breads (e.g., pull-apart cinnamon-raisin loaf, wheat & barley pullman loaf, walnut levain batards), she teaches readers to appreciate the merits of various flours and the utility of the baker's box, a means of organizing recipes by weights and percentages. While her book recalls similar titles by Peter Reinhart, Dan Lepard, and Chad Robertson, it contains many new techniques for replicating professional baking conditions at home (like using a steamer basket filled with ice cubes to generate steam in a conventional oven). VERDICT Highly recommended for serious home bakers, especially those looking to move on from easier titles such as Jeff Hertzberg and Zoe Francois's Artisan Bread in Five Minutes a Day.

     Copyright 2014 Library Journal, LLC Used with permission.

popularity

41

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Easily hone your skills and bake scrumptious breads with this James Beard Award–finalist cookbook from an award-winning bakery.
Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking, and encourages bakers to draw on their senses, experiences, and instincts. Founder Kathleen Weber's teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks.
The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all...

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   • description: Cooking / Courses & Dishes / Bread
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