Rustic European Breads from Your Bread Machine is Back and it’s Better than Ever

By on February 11, 2015
Rustic European Breads from Your Bread Machine

 Rustic European Breads from Your Bread Machine  2nd Edition

When Diana Butts and I wrote the ground breaking book,  Rustic European Breads, in the early nineties,  artisan breads were unavailable in the US unless you lived in New York, New Orleans, or San Francisco.

We both loved our bread machines and were so delighted to see all the new tricks we could do:  home made starters,  artisan breads made and raised in the machine, but hand formed and cooked on a stone.

Since then,  the idea has taken root in this country and artisan breads are everywhere: in good grocery stores,  in fast food joints for sandwiches.  America has decided,  yes,  we like Artisan Bread

So,  with the great support of  Echopoint Press,  we are happy to present the 2nd edition with more than 20 new recipes,  lots of great new idea for making artisan bread,  sandwiches, and salad doings’

We believe you’ll like the new edition and we hope you’ll buy it.  Available in paperback and in hard back,  the production of the new book is as lovely as a newly made loaf of artisan bread.

Sorry,  I’ve got to run to the kitchen.  I’m just bringing out a loaf of Pain Citron with walnuts, using our book,  some Meyer lemons my friend from California sent, and the best bread maker I know,  the T-Fal Bread Machine, which we used to test hundreds of recipes.  If you haven’t brought a bread machine in awhile,  get yourself one of these T-Fal Bread Makers.  It now has a permanent home on the counter top in my kitchen.  Using the bread maker, the new book and some tried and trusted methods,  you’ll be making fantastic bread that will waft its mouthwatering aromas through the house, and make your next meal the best.

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From the award-winning authors of Bread in Half the Time comes a complete guide to making nearly 100 European-style breads with the indispensable aid of your bread machine.

Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of fresh, warm homemade bread. And nothing can be quite as intimidating or time-consuming as mixing, kneading, raising, and baking that bread—until now!

With a bread …

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”