Bread on the Table: Recipes for Making and Enjoying Europe’s Most Beloved Breads

In this greatest hits of bread, Norman hits all the right notes. After years baking at home and abroad, Norman settled down in Austin, Tex., and opened Easy Tiger, a combination beer garden and bakery, where he describes what it’s like “baking bread in a tortilla town.” He offers class recipes from Europe, such as pain au levain and miche (a country loaf of stone-ground flour) from France, a Danish rye bread, the popular German country bread landbrot (he also includes a recipe for pretzels), and Italian ciabatta. The breads call for different ingredients and techniques, but Norman, a patient and thorough teacher, describes key stages in the development of each: he explains the key steps in building a sourdough starter, the crucial role of water in developing a crunchy crust, and how to use a stand mixer to simplify the bread-making process. He also shares plenty of ideas for carb accompaniments: a classic croque monsieur is spot-on; a DIY gravlax is perfect for Scandinavian rye bread; and a beer cheese spread from Munich is not to be missed. This terrific work is sure to appeal to veterans and novices alike. (Oct.)