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Cargando... Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipespor Peter Mayle
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Factual, interesting and has some wonderful recipes. A view into a tight lipped world of the french baker. ( ) Enthusiasm is the heart of the appeal of this tiny book: Peter Mayle's love of food and France; Gerard Auzet's love of bread and his family traditions; my love of baking and books. Between the two authors this yields an affectionate witty history of the Auzet family's involvement in baking, and a clear rendition of George's recipes illustrated with photographs and beautiful delicate ink drawings by an uncredited artist. The list of wines to accompany each bread is a particularly pleasing touch. Mayle is the author of the Year in Provence series and has been a customer of Auzet's bread shop in the French town of Cavaillon for years. Auzet's family have been bread bakers for over a hundred years and once a week he teaches a class in his kitchen. He approached Mayle with the idea of creating a book of recipes and reminders aimed towards the home baker and this little book is the result. At just under 100 pages, the recipes are easy to understand and the tips are useful, such as how to tell if a loaf is baked all the way through or knowing if the dough has risen completely. The history of the croissant is interesting and so is Mayle's observations of professional bread-making. sin reseñas | añadir una reseña
Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads "had been elevated to the status of a minor religion." Its name: Chez Auzet.Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provençal bakeries, to tell us about breadmaking at its finest.Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work-slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bâtards, and boules. Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence's oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsClasificación de la Biblioteca del CongresoValoraciónPromedio:
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