The Village Baker

With this inspired book, Ortiz, a Capitola, Calif.-based ``village baker,'' generously and accurately shares the art of producing ``crusty, flavorful bread--with a chewy, voluptuous texture, the aroma of nuts, and a caramelized crust.'' The product of the serious study of French, German and Italian bakers and his own experimentation back at home, the book brings together of methods and recipes, including such mouth-watering selections as country-style French bread, raisin nut rye rolls, onion wheat bread and polenta bread. What makes the volume special--in addition to Ortiz's admirable dedication to thoroughness and accuracy--are the homemade starters that are used instead of commercially produced yeasts to give breads character. While recipes for professional bakers are included, the home baker--even the novice--should be able to follow the Ortiz method and come up with some great stuff. (Jan.)