Bread on the Table

Praise

“Norman’s passion for the tactile, time-consuming pleasure of bread-making is infectious and his step-by-step instructions are nice and clear.”—Bon Appétit

“It sounds crazy to say, given all the accolades for his Easy Tiger Bakery, but David Norman might be the most underrated baking professional working in America today. Lucky for us, this world-class bread baking uber-mensch has documented American and European bread traditions shot through his own personal Austin Texas prism. Bread on the Table is a must for any home baking enthusiast or professional . . . it’s that good.” —Andrew Zimmern, host of Bizarre Foods

“Beautifully written with Norman’s dry humor and vivid details of meals he enjoyed 25 years ago, the book is filled with stories that you can enjoy reading, even if you never make any of the dishes, but serious bread bakers will relish the technical instructions that take you from simple yeasted country breads and flatbreads to complicated ryes. . . . [Bread on the Table is] a resource that baking students and home bakers will be studying for years to come.”—Austin-American Statesman