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Peek Inside The Larousse Book of Bread, a Compendium of Batters, Bases, and Dough

The cookbook hits shelves on April 20.

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Here's a first look at The Larousse Book of Bread: 80 Recipes to Make at Home, an encyclopedic collection of bread formulas from basic to advanced, written by French baker Éric Kayser. The book focuses on European and particularly French breads and pastries. Find within a quintessential croissant recipe as well as one for a Kayser-style baguette with pointed ends.

Kayser is a fifth-generation baker and the proprietor of Maison Kayser, a bakery and cafe concept. The original Maison Kayser opened on rue Monge in Paris in 1996; today, there are dozens of locations in France, the U.S., Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Mexico, Hong Kong, and Taiwan. Kayser has written several books on bread, savory dishes, pastry, and desserts. He is also the author of Le Larousse de Pain, the French edition of this book, which was published in 2013.

Here is Kayser discussing the new English edition, which was published by Phaidon Press.

Finally, a first look inside The Larousse Book of Bread, which hits bookstore shelves — and will be available on Amazon — on April 20.