中文简介：

从甜味到咸味，从经典面包到花式糕点，本书将几个世纪的欧洲传统和遗产提炼成令人垂涎的食谱，可供家庭面包师在自己的厨房里制作。就像许多受疫情影响的美国人一样，欧洲人正在打开他们的烤箱，通过烘焙重新发现他们的根源。 这本近百个食谱的合集由劳拉·克拉托奇维拉（Laurel Kratochvila）以优雅而友好的方式呈现，她是一位在美国出生、接受过面包店培训的面包师，在柏林拥有自己的犹太面包店和贝果店。本书每一章都专门介绍了某种烘焙产品如面包、奶油蛋卷、面团、维也纳甜面包、夹层糕点、蛋挞和饼干，还包括基础配方和历史悠久的面团成型、发酵、调料和馅料技术。 书中还穿插了其他11位欧洲面包师的介绍，他们制作的美味糕点和面包反映了他们的家乡巴黎、华沙、哥本哈根、马德里、伦敦和里斯本等城市的文化传统。波罗的海黑麦面包、烤芝麻面包、接骨木花面包、蜂蜜无花果面包、羊肉茴香香肠卷、软椒盐脆饼和辣姜焦糖酥饼等食谱将旧世界的传统与21世纪的口味相结合。 这本精致而又易懂的家庭烘焙指南充满了精美的摄影作品，适合各层次的面包师使用，其中蕴含着几个世纪的欧洲历史。

英文简介：

From sweet to savory, basic breads to fancy pastry, this elegant and thoroughly modern cookbook distills centuries of European tradition and heritage into mouthwatering recipes that home bakers can create in their own kitchens.Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking. This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits—and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings. Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig tropézienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first century flavors. Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.