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Apr 24, 2018







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Courtesy photo.




CCANH Salon Series: Martin Philip 

When: Saturday, May 20, 7:30 p.m. 
Where: The Kimball House at Capitol Center for the Arts, 44 S. Main St., Concord
Cost: $25; buy tickets online 
More info: Visit ccanh.com/events/salon-series-martin-philip or call the venue at 225-1111. For more information about Martin Philip and his book, visit breadwright.com. 




Bread of life
Baker tells a story through recipes in new book

05/11/17
By Angie Sykeny asykeny@hippopress.com



 For Martin Philip, head bread baker at King Arthur Flour in Norwich, Vermont, baking isn’t just a job — it’s an art. 

“I would see pictures of beautiful bread, and it did something to me. It was like this physical reaction,” he said. “That was one of the main drivers that got me into baking, and I still find myself in that place today.” 
On Saturday, May 20, at the Capitol Center for the Arts in Concord, Philip will give the first of what he hopes will be a series of author talks surrounding his new book Breaking Bread: A Baker’s Journey Home in 75 Recipes, set to be released this fall. The book is a cross between a memoir and a cookbook, exploring baking as a craft done out of love, and using recipes to narrate Philip’s journey from his childhood home to creating a home of his own. 
“I wanted to show the value of hand crafts and trades. We as a society have moved away from that,” Philip said. “I use my own story as an example of how movement in that direction can be valuable and rewarding. ... I moved away from it, but I wanted to get back to it, so I threw myself into this thing that I saw as a craft, which was baking.” 
Recipes in the book are tied to different events and time periods in Philip’s life: pancakes and biscuits his parents made when he was growing up, bagels he made while living in New York City, complex artisan breads he made while competing in Rimini, Italy, for the SIGEP Golden Cup of Bread. 
Philip said the collection is split between “walk up and bake” recipes, which anyone can make simply by following the instructions, and “aspirational” recipes, which utilize more advanced baking methods and usually require some practice to get them right. 
“Like with any trade or craft, there’s an arc to it. There is no [point] as a baker when you make something and say, ‘That was perfect. I’m an awesome baker!,’” he said. “The more you learn about the craft, the more you see that you can always do better.” 
Between recipes, the book will also include tutorials for techniques used in the bread-making process, including fermentation, shaping, mixing and baking. 
For his event at the Capitol Center, Philip will read excerpts and show pictures from Breaking Bread and facilitate a discussion with the audience about some of the book’s themes, such as the merit of craft. The event is part of the venue’s Salon Series, created to bring artists and audiences together for intimate performances and discussions. 





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