I use all my cookbooks.  I just use them in different ways in different degrees.  Some of my books are reference and inspiration and I may never cook even one recipe.  I have several cookbooks that I have one recipe I’ve made many times over but only that one recipe. 

However, Local Breads does not fit in either of those categories.  This is one book that serves as constant reference, inspiration and favorite breads I’ve bake many more times than once and still when I open it I can be overcome with a recipe that sends me immediately into the kitchen to bake.  I have one just started in the kitchen because I took the book out to make a list of the recipes I’ve baked so far.

I like the organization of the book.  There are several chapters of introductory material which are excellent and helpful to all levels of bakers.  The recipes are well written and his tone is relaxed and encouraging.  I like that he encourages me to experiment.  I especially like that while many of the recipes use a starter or levain, there are many that can be started and baked the same day; sometimes I want a long process and other times I just need hot bread on the table tonight.  And I love that he gives recipes measured in volume (cups), U.S. weight and my favorite metric weight!!

Breads Baked

Rosemary Filone (Panmarino)            page 175

Genzano Potato Pizza (Pissa alle patate di Genzano)            page 201

Green Olive Sticks (Pane di oliva verde)            page 230

Fresh Herb Twist  (Pane alle erbi)                page 237