A Globe and Mail Best Cookbook of the Year"This primer on bread from Babette Frances Kourelos is for new bakers and pros alike." —Town and Country MagazineFrom crusty baguettes to bubbly focaccias and robust sourdoughs, Babette’s Bread is a comprehensive and unpretentious guide to breadmaking, with useful advice on how to make fresh homemade bread fit into even the busiest of schedules.For Babette Kourelos, the happenstance baking of a humble cottage loaf completely changed the trajectory of her life, leading her away from a career in law to answer a different calling: bread. Before long she’d begun to fill orders from friends and neighbours. Seeking more comprehensive training, she undertook an apprenticeship with renowned French master baker Gerard Rubaud in the woods of Vermont. Bringing her newfound skills back to her native South Africa she opened a wildly successful bakery in Johannesburg’s Maboneng Precinct, which she operated until moving to Cana