The Breads of France: And How to Bake Them in Your Own Kitchen (Culinary Classics & Curios)
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Book Overview
An introduction to the pleasures of French artisanal breads. It collects together bread recipes from some of the most esteemed bakers in France, along with vignettes of French culture, history,... This description may be from another edition of this product.
Format:Paperback
Language:English
ISBN:0020094701
ISBN13:9780020094708
Release Date:January 1978
Publisher:Collier Books
Length:285 Pages
Weight:1.33 lbs.
Dimensions:0.8" x 7.0" x 9.9"
Customer Reviews
4 ratings
So Far, So Good... One of Many to Buy and Keep!
Published by Thriftbooks.com User , 20 years ago
This book is one of many that I've purchased as I began making my own artisan breads. I like Bernard Clayton's writing style; he's friendly and informative, in addition to providing good recipes. I've found his measurements - in the 2002 edition - to be accurate and the directions easy to follow. The Pane Ordinaire on page 163 is the best French bread I've made so far. Okay, I incorporated techniques from Peter Reinhart and Rose Beranbaum, but the recipe and the majority of the techniques were Clayton's. I'd recommend this book as a must-have if you are building a bread-baking library.
Never go to the bakery again!
Published by Thriftbooks.com User , 21 years ago
This book is great! If you are really into the art of break baking, this book is a winner. If you need immediate gratification, stick to the bakery! The recipes are easy to follow but some of them are time consuming. I have made three recipes so far and the reviews have been extremely positive!
For those who want a magical baking experience
Published by Thriftbooks.com User , 22 years ago
Bought this book in 1979 and have made almost every recipe in it. Bernard Clayton is meticulous with his instructions and, if you follow them exactly, you will have amazingly delicious results. Every recipe is a treasure -- I have so many favorites. It is fascinating to learn about the dramatic differences in taste and texture that result from slight variations in ingredients (starter made with white vs. whole wheat, for example, or a tablespoon of honey or a splash of buttermilk), and modest variations in technique. A few years ago, my family and I made a pilgrimage to the rue Cherche Midi to sample the bread in Poilane's bakery. I was amazed to find that the baguette tasted almost exactly like the one I had been making at home in my own oven for more than 20 years! I own many bread books, but this is the one I love best because these are the recipes that give me the greatest pleasure to make.
A must for the bread baker.
Published by Thriftbooks.com User , 22 years ago
When I picked up this book to browse, I couldn't put it back down so I had to get it. This is not just excellent recipes, but a bit of culture and tradition which will engross you and make you appreciate what you're baking that much more! The recipes are clearly written and easy to follow. The writer puts you at ease with each page. Besides, who wouldn't want to make the Poil?ne renouned to be "... the best bread in the world"?
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