Richard Hart Bread : Intuitive Sourdough Baking

From Richard Hart, owner of Hart Bakery in Copenhagen, a frequent Noma collaborator and former head baker at Tartine in SF comes a book with detailed instructions and recipes that urges bakers to listen and follow their instincts when baking sourdough, rye, baguettes, panettone as well as hot cross, cardamom buns and much more.

◦ 10 2/8" x 8 2/8"
◦ 304 Pages

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