Some News: A Book
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A little over a year ago, I received a comment on the peasant bread post that read:
I found your recipe quite some time ago. In the post, you had a link to a source for the Pyrex bowls. I just happened to find it on a day when the bowls were on sale for $1.99 each. I bought 48 of them! I baked bread and gave two bowls to each family at Christmas along with a copy of your recipe…
Nothing, of course, made me happier than to read that. When I shared my mother’s simple recipe in the PB post, I hoped people would discover how easy bread baking can be. But what I hoped for more than anything was that people would love the bread so much that they, too, would want to share it with others — neighbors, friends, or 24 family members.
Over the years, many people have written in noting their favorite adaptations of the peasant bread from simply adding herbs and cheese to making cinnamon-and-sugar monkey bread to doubling the recipe, baking it in three loaf pans, and making sandwich bread for the week.
Many people have had success with the recipe, but every day people write in with questions: Can the bread be mixed at night and baked in the morning? Can the dough travel, say, to a party, and be baked on the premises? Can the bread be doubled and halved, baked in other vessels? Can the dough be frozen?
Friends, I’m so excited to share some news. I’m writing a book that will answer all of these questions. The book will include the master recipe with variations — dark chocolate with coffee, whole wheat with cornmeal, lavender honey, to name a few — as well as recipes for using the fresh and days-old bread — sandwiches, toasts, panini, stratas, bread pudding, etc. — right down to the crumb.
In short, it’s a “nose-to-tail” bread baking cookbook and will be published by Clarkson Potter in the spring of 2017. Most exciting of all is that my mother, the source of all good things on this site, will be helping me with the book. I’ll keep you posted.
Thank you to everyone for reading and commenting and for making this book possible! I so appreciate your support over the years. And thank you, too, to my agent, Berta Treitl, and to my editor, Amanda Englander.
Three batches: From top to bottom: whole wheat and cornmeal, the master recipe, and dark chocolate with coffee:
The bowls: Vintage Pyrex bowls can be found in various places, but these work beautifully, too.
This post may contain affiliate links. Please read my disclosure policy.
101 Comments on “Some News: A Book”
first time commenter. sincerest congratulations! i have made *many* of your recipes and love the tone and the beauty of your writing and photographs. can’t wait to hold a real book!
Thank you, Andrea! So appreciate you writing in, and thank you for your kind words!
Such exciting news – Congrats!!
Thank you, Sandy!
Ali I am beyond excited for you! This is so wonderful and you know I’m going to be right there with a pre-order! I love reading your words so much and I’m so happy that you’ll be in print very soon!
Tracey, thank you so much. I so so appreciate your support over the years. You are such a dear. xoxo
Wow Congratulations Alexandra! Cant wait to get a copy of your book!!!
The chocolate coffee bread looks delicious – can you please share the recipe… Your mother’s peasant bread is a favorite in our family 🙂
Ces, thank you! I’m afraid you’re going to have to wait for the book for the chocolate-coffee bread recipe 🙁 Boooo. But it will be well worth the wait…it’s such a good one!
will definitely be waiting for the book, Alexandra!!!! for now ill make do with the master recipe and the other variations — they are very delicious! no more store-bought bread for us 😉
So exciting! I can’t wait to see this book. xoxo
Thank you neighbor!! I have a feeling I will be enlisting you and your kiddos for lots of tasting.
Totally cool! Congratulations!
Ironically, this is one of the few things on your blog I have never made (easy access to good French bread is to blame I imagine) but the variations sound pretty amazing. Keep us posted including when/how to preorder! And enjoy the journey!
Mama Poule, so wonderful to hear from you! And yes, I cannot imagine you would have any reason to bake bread living in Paris. I will keep you posted for sure. Thank you!
Brava, you! I bake your mom’s bread at least twice a week, using 1/4 whole wheat and plain yellow cornmeal for oomph. I am toying with additional einkorn flour but am not happy with the results — the water ratio seems off and I haven’t figured out correct proportions yet. My son the human food disposal wants no other bread but yours; thank you for making my young beloved happy. Best wishes!
Oh, wow, this is wonderful to hear. I love using cornmeal and whole wheat — so happy you like this variation, too. Coincidentally, I just ordered my first bag of einkorn flour. Let me know if you make an einkorn variation that your human food disposal gives two thumbs up 🙂 Thank you for your kind words!
Amazing news! Congratulations!
Rena! Thank you! It’s always so great to hear from you.
After knowing you for twenty years and having had plenty of your loaves, I am finally going to make it myself because you bet your bottom dollar I will be getting a book!
So happy for you and can’t wait to see the finished product.
Yesss, you need to! Thanks so much, Linds!
So excited for you! Can’t wait to order the book :). Congratulations!
Thank you, Kathleen!
Congrats, how exciting! Good luck on this next adventure!
Thank you, Kate!
I’m thrilled for you! This bread did change my life and I can’t wait to buy the book! I make this bread every week for my family and we don’t eat store bought bread anymore! Woohoo! Thanks Alexandra, and Alexandra’s Mom!
Thank you so much! Makes me so happy to hear this!
How exciting! Also, how’s the baby???
This is simply fabulous news!!! I cannot WAIT!!! Children are beautiful, photos are amazing…..
Thank you, Laurie! I so appreciate all of your love over the years. Hugs!!
Crazy Good!!!!!!!!!!! I love your pyrex bowl bread. I love reading your uplifting success story. Look how many people you have made happy/their life a little better with your bread. So I am particularly pleased for you to have the reward of a BOOK. If that was my book, I would be over the moon. Smiles——
Carol, thank you! You are too kind.
Such great news! I’ve been reading your blog for about a year and a half now, and I love it. Your recipes are some of my favorites. In fact, your Tacos with Grilled Poblano and Corn Salsa has, in the past year, become one of my and my husband’s favorite recipes EVER. (Truth be told, we eat the salsa with cheese as a taco, no meat needed! We also add avocado, because why wouldn’t we?) Anyway, congrats! My husband is the bread baker in our family, and I’m forever sending him your recipes. I will definitely be buying him your book!
Finally!!! Many congratulations 🙂
Thank you, Sarah!
I love your blog – congratulations ! Will get it from amazon, since I often check your blog I will be very grateful for a cookbook.
Fantastic, thanks so much!
I want to make a variation of the peasant bread to use for meatball and chicken parm sliders. any suggestions?
thank you so much Ali!!!!!
Hi Rebecca! I have used the dough to make hamburger buns. The key is to use a lot of flour on your counter so you don’t go crazy. This is what I do: After I punch down the dough, I divide it in half as I would normally, then plop half of it down onto a very well-floured surface. Divide the dough into 6 portions using as much flour as needed to keep from sticking to your hands and surface. Ball up each portion and transfer to parchment lined baking sheet. Repeat with remaining dough. Brush with water and sprinkle with sesame seeds if you wish. Bake at 425 for 15 minutes, 375 for another 5 minutes or until golden. Let me know how they turn out! And if you have any other questions! xo
I’m not sure I can wait until 2017 for your book. Hurry up and get here already!! Meanwhile, I decided to experiment with some variations on my own and added some pumpkin purée, dried sage and Gruyere cheese. It is a keeper for sure.
i can not wait we all have something to look forward to. congratulations
Thank you, June 🙂