From breadmaking classes cropping up everywhere to popular television programs such as The Great British Bake Off and The Fabulous Baker Brothers, breadmaking has never been more popular. The Larousse Book of Bread explains complex techniques with illustrated step-by-step instructions and features 80 recipes for baking a vast array of classic artisanal breads including: The Classics (baguettes, boules) Specialty Breads (multigrains, rye, farmhouse, gluten-free) Yeast-free Breads (spelt, "millstone pie") Flavoured Breads (fig bread, orange, squid ink) Oiled Breads (ciabatta, opizz) Sweet Bakery (croissant, brioche, pain au chocolat) Rolls (poppy, bacon and pecan, seaweed) Regional Breads (marguerite, vivarais) World Breads (focaccia, Turkish ekmek) The Larousse Book of Bread is an indispensable resource for both beginner and professional bakers and an essential addition to any cookery library.