The Larousse Book of Bread80 Recipes to Make at Home

Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser.

The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.

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 Kayser 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.

“For years, I’ve been buying Éric 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

“French baker, Éric Kayser, owner of the international string of Maison Kayser boulangeries, considers it his life’s mission to bake good bread.” – Saveur

Top 10 Bakery in America (Maison Kayser) – The Daily Meal

“[Maison Kayser’s] baguette is beautiful and deeply flavored.” – The New York Times

“With Kayser’s step‐by‐step photos as your guide, dreams of living in a French bakery can feel like reality.” – Entertainment Weekly