# Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] - Hardcover

by **Marc Vetri** (Author), **Claire Kopp McWilliams** (Author), **David Joachim** (Author)

**From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes**  
**  
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY _THE ATLANTA JOURNAL-CONSTITUTION_**

**"Here, finally, is the one bread book that every cook needs on their kitchen worktable."--Andrew Zimmern, host of _Bizarre Foods_**

The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In _Mastering Bread_, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven.

Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation.

_Mastering Bread_ is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

### Author Biography

Trained in Bergamo, Italy, by some of the region's most noted chefs, **Marc Vetri** is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of _Food & Wine_'s Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in _Gourmet, Bon Appétit_, and the _New York Times_, and is the author of _Mastering Pasta_, _Mastering Pizza, Il Viaggio di Vetri,_ and _Rustic Italian Food_.

**Claire Kopp McWilliams** developed and implemented the fresh milling program for Vetri Cucina. In 2018, McWilliams launched Ursa Bakery, a solo project using all fresh-milled, regionally-grown grains.

**David Joachim** is the author of the _New York Times_ best-seller _A Man A Can A Plan_ and a co-writer on numerous cookbooks.

**Number of Pages:** 304

**Dimensions:** 1.3 x 10.2 x 8.3 IN

**Illustrated:** Yes

**Publication Date:** October 27, 2020

## Details

- **Price:** 35.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 35.00 USD | In stock |

## Images

- Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] - Hardcover

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