Pan. Hecho en casa y con el sabor de siempre, de Xavier Barriga

With this original book your kitchen will become a real bakehouse, following the wise teachings of Xavier Barriga, master baker and international bakery consultant.

This book reveals the secrets of flour and gets us working, making exquisite breads of every kind, from the most classic to crisp laminated loaves, by way of sweet breads, the most aromatic breads, and even breads from other countries, such as American pancakes, Indian appam or Moroccan pita bread.

Everything is explained in very clear language, illustrated with enlightening images of each step, and with practical, effective solutions to the main problems that can arise at any stage of bread-making. The book also devotes a special chapter to coeliacs and other intolerances. By following the clear instructions in this book, you are guaranteed to obtain bread that is good, appetising and, above all, healthy, very healthy. This edition is published in Spanish.