New European Baking: 99 Recipes for Breads, Brioches and Pastries Hardcover – October 4, 2022

This is a must have for any baker who doesn't fear precision and yeast. I'm baking my way through and not a single recipe has failed me, there has very clearly been extensive recipe testing. Beyond the recipes, the prose is romantic and proactive, and makes you want to book flights to Europe with the sole goal of consuming bread and pastry.What’s interesting about the book is that the bread recipes stray from the already well-known Tartine style sourdough and introduce bakers to new techniques- a great example of this is the Tourte de Seigle and the Broa da Milho. I saw one reviewer specifically reference these - and I can't help but think it must be user error - or maybe poor quality ingredients. Baking is equal parts art and chemistry, so if you follow the recipes correctly you really can't go wrong!

beautiful book and recipes

This has become my one and only cookbook for bread and pastries! I love reading the stories and the amazing recipes! My 11 yr old is able to follow the clear, concise recipes and has made amazing desserts! The recipes are delicious! I highly recommend if you want to learn sourdough and more advanced pastries!

I am really enjoying this book, which has many interesting recipes that one does not find commonly in more mass market oriented books, and provides great ideas and inspiration for the ambitious baker. I would certainly award this book 5 stars, except for the fact that many of the recipes have mistakes/errors which one needs to be on guard for. Some of these are minor, such as suggesting to flour the outside of the formed Pao de Milho loaf after its risen rather than before. But others, like the completely messed up Tourte de Siegle Auvergnate recipe which has you bulk proof and final rise the dough all within an hour seem to have missed some steps and weren't adequately tested or proof read by the publisher. Those who aren't familiar with these recipes might not realize until too late - really a shame. An Errata Sheet for this otherwise magnificent book, which is still a great achievement and well worth buying, would be extremely helpful.

I am an amateur baker who stumbled across this book off a recommendation of a friend. I was struck by the beautiful images and the wide breath of recipes from across Europe. The photos are vivid and beautiful and every recipe I've tried has been easy to follow with clear instructions and trustworthy measurements. One of my favorites is the Gooey Chocolate Rugelach, it makes me want to travel to Berlin to try it at the author's cafe. I also loved the Brioche Bread Pudding which I made with my grandmother. She's a seasoned baker and she learned a lot of tips from this book as well. It is a beautifully curated collection of recipes to share with family and friends.

So many different recipes stemming from a few basic doughs. Looking forward to creating some delicious treats!

I loved reading about the various bakeries and bakers and some of the recipes are interesting. I did try the Neopolitan pizza as i was curious that the recipe called for the dough to be CF before forming individual dough balls and then kept at room temperature before rolling out.. unfortunately that did not turn out well for me but i am not an expert baker. Otherwise great book and i look forward trying more of the recipes!