Pan hecho en casa y con el sabor de siempre (edición actualizada) Xavier Barriga

Who doesn't remember the unmistakable taste of freshly baked bread? It's time to bring back one of our basic foods, full of flavours and fond aromas, that evokes the warmth of home and should be part of any balanced diet.

Xavier Barriga brings us the updated version of Pan, with five new and original recipes based on novel cereals such as spelt, buckwheat and quinoa.

Xavier Barriga, a master baker who respects tradition while remaining innovative, invites us to return to making bread by hand at home, with recipes explained and illustrated step by step that are within everyone's reach. From rustic breads, empanadas and wholemeal breads, with nuts or seeds, to breads from other countries, sweet breads and classic pastries; in this book you'll find everything you need to know to make quality bread that is healthy and tastes just as it always has.

Everything is explained in very clear language, illustrated with helpful images of each step, and with practical, effective solutions to the main problems that can arise at any stage of breadmaking. The book also devotes a special chapter to coeliacs and other intolerances.

By following the clear instructions in this book, you are guaranteed a good, appetising and, above all, healthy loaf: very healthy indeed.

Biography:

Born into a family devoted to baking, Xavier Barriga began his professional career at the age of fourteen in the family business. He soon discovered his interest in the art of making bread the traditional way, and attended technical talks, demonstrations and courses. Finally, at the age of twenty-three, he decided to strike out on his own and travelled to France, Italy, Portugal and Denmark, where he combined work with constant training.

In 1999 he began working as a technical adviser for a well-known Italian oven manufacturer, as well as joining the flour research and development department of one of the most important flour mills in the country. In 2001 he decided to launch Atecpan, a company dedicated to advising bakery businesses, and in 2008 he took the step of sharing his knowledge with the public through the Turris bakeries in Barcelona, where traditional artisan bread is sold.