The Larousse Book of Bread

Recipes to Make at Home

Parisian master baker Éric Kayser and Larousse, publishers of the iconic culinary encyclopedia, present the 80 bread recipes every home cook and professional wants to master

Éric Kayser


Price: CAD$45.95

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From breadmaking classes cropping up everywhere to popular television programs such as The Great British Bake Off and The Fabulous Baker Brothers, breadmaking has never been more popular. The Larousse Book of Bread explains complex techniques with illustrated step-by-step instructions and features 80 recipes for baking a vast array of classic artisanal breads including:

The Classics (baguettes, boules)
Specialty Breads (multigrains, rye, farmhouse, gluten-free)
Yeast-free Breads (spelt, "millstone pie")
Flavoured Breads (fig bread, orange, squid ink)
Oiled Breads (ciabatta, opizz)
Sweet Bakery (croissant, brioche, pain au chocolat)
Rolls (poppy, bacon and pecan, seaweed)
Regional Breads (marguerite, vivarais)
World Breads (focaccia, Turkish ekmek)

The Larousse Book of Bread is an indispensable resource for both beginner and professional bakers and an essential addition to any cookery library.


Format: Hardback
Size: 270 x 180 mm (10 5/8 x 7 1/8 in)
Pages: 320 pp
Illustrations: 800 illustrations
ISBN: 9780714868875

Hailed as one of France's best bakers, Éric Kayser (b.1964) comes from a long line of French bakers and has more than 80 eponymous bakeries worldwide with 20 in Paris, three in New York City (Maison Kayser) and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong and Taiwan.

Contents and sections:


For the Love of Bread

The Basics of Bread Making

  • Flours
  • Choosing the Right Ingredients
  • Equipment
  • Kneading
  • Fermentation
  • Liquid Sourdough Starter
  • Pre-Fermentation Methods
  • Fresh Yeast in Bread Making
  • The Two Stages of Fermentation
  • Pre-Shaping the Dough
  • Final Shaping
  • Scoring the Dough
  • Baking and Storing Bread
  • Learning from Mistakes
  • Traditional Breads

  • Boule
  • Batard
  • Baguette
  • Polka Bread
  • Fancy Loaves: Ficelle, Epi and Braided
  • Baker’s Peel
  • Petite Baguette
  • Rustic Loaf
  • Tabatiere
  • Split Loaf
  • Daisy Loaf
  • Portemanteau
  • The Twist
  • Zigzag Bread
  • Couronne Bread Ring
  • Bow Tie Bread
  • Speciality Breads

  • "First Mill" Loaf
  • Cornmeal Loaf
  • Mixed Seed Bread
  • Kamut Bread
  • Whole Wheat Bread
  • Semolina Bread
  • Country Bread
  • Bran Loaf
  • Rye Bread
  • Maslin Loaf
  • Gluten-Free Cornbread
  • Gluten-Free Chestnut Flour Bread
  • Rosemary Focaccia
  • Macatia
  • Ekmek
  • Pumpernickel
  • Broa
  • Bagels
  • Sesame Buns
  • Swiss "Cross" Bread
  • Organic Naturally-Leavened Breads

  • Organic Baguette
  • Organic Stone-Ground Bread
  • Classic Organic Bread
  • Organic Buckwheat Bread
  • Organic Spelt Bread
  • Organic Einkorn Bread
  • Organic Whole Wheat Bread
  • Stone-Ground Bread with Currants
  • Breads with Extras

  • Hazelnut and Butter Bread
  • Gorgonzola and Walnut Bread
  • Green Tea and Orange Loaf
  • Orange Bread
  • Fig Bread
  • Honey Bread
  • Walnut and Butter Bread
  • Turmeric Bread
  • Mixed Fruit and Nut Crowns
  • Sesame Seed Bread
  • Cuttlefish Ink Bread
  • Oil-Enriched Breads

  • Plain Ciabatta
  • Mixed Seed Ciabatta
  • Buckwheat Ciabatta
  • Pumpkin Seed Ciabatta
  • Basil Bread
  • Sun-Dried Tomato Bread
  • Fougasse with Ash Goat Cheese
  • Fougasse with Black and Green Olives
  • Fougasse with Lardons
  • Pizza
  • Sweet Pastries and Breads

  • Paris Buns
  • Viennese Bread
  • Sugar Bread
  • Classic Brioche
  • Brioche Loaf
  • Raisin Benoitons
  • Croissants
  • Pain au Chocolat
  • Vanilla Rolls
  • Pullman Loaf
  • Pain aux Raisins
  • Bread Rolls

  • Poppy Seed Rolls
  • Bread Rolls with Lardons and Pecans
  • Pistolets
  • Kamut and Seaweed Rolls
  • Hazelnut and Chocolate Rolls
  • Walnuts and Raisin Rolls
  • Breadsticks
  • Appendix

  • Bulk Conversions
  • Conversions
  • Glossary
  • Index
  • "French baker, Eric Kayser, owner of the international string of Maison Kayser boulangeries, considers it his life's mission to bake good bread."—Saveur

    "Eric Kayser is an excellent teacher and this book will help novices and those who have already caught the bread-making bug, continue their education."—SuperChef.com

    "With Kayser's step by step photos as your guide, dreams of living in a French bakery can feel like reality."—Entertainment Weekly

    "For years, I've been buying Eric Kayser's baguette to enjoy at home in Paris. Now, thanks to his brilliant recipe, I'm making it chez moi in New York. Merci Master Baker Kayser."—Dorie Greenspan, author of Baking Chez Moi

    "[Maison Kayser's] baguette is beautiful and deeply flavored."—The New York Times

    "The sourdough bread is out of this world. An excellent bakery needs 'excellent products... Produced by selecting the best ingredients, which are transformed by bakers and pastry chefs who have a strong know-how', [says] Kayser, and we think Maison Kayser certainly meets the standards."—The Daily Meal

    "Warning: this gorgeous and informative book will make you want to bake."—Portland Book Review

    "Parisian master baker Eric Kayser demystifies the process with his collection, making it possible for you to bake your own fragrant, fresh loaves at home."—RetailMeNot.com

    "...Kayser has made bread baking accessible by detailing its fundamentals and giving clear recipes for traditional and modern tastes (as well as varying skills levels)... Recommended for home bakers worldwide, particularly visual learners or those interested in natural leavening."—Library Journal

    "Kayser is celebrated as one of France’s best bakers and fittingly so."—Relish.com

    If heaven were a boulangerie, it would look like Maison Kayser."—Food52

    For those who take their bread baking seriously... More than 80 fabulous recipes."—Cookbook Digest

    "French baker, Eric Kayser, owner of the international string of Maison Kayser boulangeries, considers it his life's mission to bake good bread."—Saveur

    "Eric Kayser is an excellent teacher and this book will help novices and those who have already caught the bread-making bug, continue their education."—SuperChef.com

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