Der Duft von frischem Brot

They still exist, the great heroes of the bakeries! Those who bake their own bread and those who have people queuing up to buy it. What is the secret of their bread that tastes so incomparable? How do they manage to reinvent themselves again and again - from generation to generation - to survive and grow? What really makes good bread? Barbara van Melle, the Grande Dame of the Slow Food movement, has visited the best bakers from Vorarlberg to Burgenland and portrays them in very personal reportages. But it does not stop at talking. In this book, the bakers also give us 60 traditional recipes for fragrant breakfast breads & Sonntagsstriezel, for original black bread made from sourdough, which simply tastes best with fresh farmer's butter, for modern white bread classics such as baguettes and ciabattas as well as recipes for sweets - from granny's Nusskipferl to Carinthia.