Dimensions
276 x 221 x 24mm
Leslie Mackie opened Macrina Bakery andamp;amp; Cafandamp;eacute; in Seattle in 1993 after working with Lydia Shire andamp;amp; Susan Regis in Boston and as head baker at Seattleand#39;s Grand Central Bakery. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craftand#39;s traditional, almost spiritual importance. andquot;In France, bakers are revered because bread is such a central part of the family and the community,andquot; she explains. This new book has more of Mackieand#39;s irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love. Mackie is deeply rooted in the Puget Sound community and treasures the relationships she has with customers, employees, and producers. Stories of some of her favorite people are sprinkled throughout the book.
