Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched and Naturally Leavened Breads

At Della Fattoria, they bake like chefs instead of bakers. That means using the senses—instead of science—to bake bread. It’s the feel of the dough, the smell of the yeast, and the color of the baked bread that give the clues to making better bread. With recipes for yeasted breads, enriched breads, pre-fermented breads, crackers, pizza doughs, and more, Kathleen Weber shares the tricks behind Della Fattoria’s famous breads, including their award-winning Meyer Lemon–Rosemary Campagne. The book is arranged to build upon knowledge learned, so making the first few recipes will lead readers into baking more involved creations down the road. With recipes for Brioche, Cinnamon Raisin Bread, Baguettes, Pain au Levain, Breadsticks, Overnight Pizza Dough, and more, the book also includes some great “serve with” recipes to show readers how to put all these good breads to use. Kathleen and her family are passionate about bread, their farm, and one another. The book conveys all the charm of Della Fattoria; the pages will transport readers straight to this eclectic and delightful bread bakery in the California wine country.

About the Author :
In 2011, Bon Appétit named Della Fattoria one of “America’s 10 Best Bread Bakeries.” Kathleen Weber opened the bakery in 1995 after years of obsessively baking bread at home. Some her first clients included The French Laundry and the Sonoma Mission Inn, which quickly put Della Fattoria on the map. The business has grown to include a café in downtown Petaluma and a stand at San Francisco’s Ferry Plaza Market. Located on a working ranch in Petaluma, California, Della Fattoria is run by Kathleen; her husband, Ed; and her children, Elisa and Aaron.

Review :
"I love this cookbook! Kathleen not only gives us the recipes to make her amazing breads, but she's also infused her book with so much joy that I want to fire up the oven right now." --Ina Garten, author of the Barefoot Contessa cookbooks "I challenge anyone to pick up Kathleen Weber's incredible bread book without falling in love. She's a true baker, who yearns to make you one, too." --Carol Field, author of The Italian Baker "I've been a great fan of Kathleen Weber's distinctive breads for years. Now anyone who loves bread can get a taste of what makes hers so special. The pages of Della Fattoria Bread glow with Kathleen's warmth and enthusiasm, and kindle the urge to bake with her imaginative recipes, handy tips, and stories that remind us why cooking matters." --Harold McGee, author of Keys to Good Cooking "The greatest gift a baker can give is to share her experience and knowledge with those who want to learn the craft of baking bread. In Della Fattoria Bread, Kathleen guides you page by page with stories about her journey of bread making, giving you the encouragement to start yours, too." --Cheryl Day and Griffith Day, authors of The Back in the Day Bakery Cookbook "Perfect for someone who has newly fallen in love with the craft of home bread baking . . . but there's plenty here to make us veteran bakers give it a space on the shelf." --The Kitchn "Something for bread fanatics of every level and persuasion. . . . The recipes are interspersed with tips that encourage experimentation and--crucial for beginning bakers--courage." --San Francisco Magazine "Weber teaches you to think like a baker about the whole process. . . . Superb, inspiring recipes and photos fabulous enough to spread with butter and eat." --BookPage "The book is beautifully laid out with full color photographs. The recipes are easy to use . . . a great book for those who have been frustrated when making bread in the past." --Library Journal "[Della Fattoria Bread] takes the intimidation factor out of the home bread-making process." --Food Network Dish