August 18, 2014
The book contains about two dozen bread recipes from across the European continent, suggested spreads for each bread, plus a few bonus recipes (for essentials like doughnuts and chicharrones), each calling for lard. Swenson also includes a guide to sourcing, rendering and storing lard.
From anonymous on Barnes & Noble:
April 16, 2014
Many lovely recipes that are being slowly forgotten. It's nice to have all of these old artisan bread recipes in one book. Great understandable directions. I love having pictures of the finished product and these pictures are nicely done. Thank you Elizabeth Swenson!