Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads by David Norman

  • French country bread (Pain de campagne) (page 40)

    from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads Bread on the Table by David Norman

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: all-purpose flour; instant yeast; whole rye flour; rice flour
    • Accompaniments: La charbonée de boulanger
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Notes about Recipes in this book

  • Chef Drew’s Easy Tiger beer cheese [Andrew Curren]

    • EmilyR on October 29, 2019

      This is a nice riff on something akin to obatzda. It makes a rather enormous quantity and could be halved unless feeding a large crowd. I blitzed it in the vitamix, which worked well... and was a bit impatient so we ate some without chilling it.

  • Biergarten sausage salad (Wurstsalat)

    • EmilyR on October 29, 2019

      This is a nice summery salad of sorts that is much better than it sounds. It comes together quickly and is an excellent addition to any brotzeit or Bavarian themed afternoon. My German mother in law adds capers to hers, but this is quite authentic.

  • Norwegian flatbreads, Olsen Family style (Lefse)

    • mjes on August 31, 2021

      I had only heard of flour rather than potato lefse, so I had to try this recipe. While this recipe make a very decent flatbread, I wonder if I need yet another unleavened wheat flatbread. I think I'll reserve my lefse making to potato lefse.

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Reviews about this book

  • ISBN 10 1607749254
  • ISBN 13 9781607749257
  • Published Oct 22 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

The debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals.

In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.