World breads - Paul Gayler

In World Breads, top chef Paul Gayler presents a collection of classic doughs' and bread recipes from all over the world. He presents recipes from countries as geographically and culturally diverse as France, Italy, the UK, USA, Sweden, Norway, Germany, Poland, Morocco, Greece, India and the Philippines.
A comprehensive introduction includes clear information on the art of bread making
from basic Ingredients and baking sense, through bread making techniques to bread making equipment.

The breads are divided into a number of categories, including Classic Breads, Herb and Savoury Breads, Sweetened Breads and Flatbreads and Sticks. Many of these are presented with variations on the base recipe, with most including a PG Bonus', a professional tip from Paul Gayler on how to use the bread in different recipes, as a topping for dishes, or for other uses such as Kesra (Morrocan panzanella), Oatmeal (trout in oatmeal breadcrumbs), Pain de Campagne (cheats cassoulet), Ciabatta (Italian picnic rolls) and Naan (naan wrap with smoked cheese).

Celebrating the passion and diversity behind something as commonplace as bread, World Breads offers a range of delicious recipes as a contemporary tribute to their culinary and cultural origins.