A warm and welcoming evocation of hearth, home and community. This around-the-world look at baking--from Kouignaman, a caramelized butter cake from Brittany in France; to Lachmanjun, an eastern Mediterranean pizza; to Baker's Fruit Tart from northern Europe; to American apple pie--captures the age-old rhythm of turning flour into food.
These are family recipes for foods that resonate with meaning: They are a part of who we are and where we come from, at once completely delicious and completely important. With this book the authors put forward the importance of a return to casual baking, because if home-baking traditions wither, we as a culture and as home cooks have a great deal to lose. Hardcover, 440 pages.
