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The Breads of France: And How to Bake Them in Your Own Kitchen

The Breads of France: And How to Bake Them in Your Own Kitchen Cover

 

Synopses & Reviews

Synopsis:

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, bread-making lore and black-and-white photographs.

Synopsis:

This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, hard to find, and well aged. Those in the know consider these books among their most coveted volumes and still swear by them, forever enchanted by the uncommon personality, information, and passion that is their collective hallmark. To help recreational and professional cooks alike rediscover the special value of these books, each new edition features a substantive introduction by a wellknown food writer with a meaningful connection to the work. The Classics and Curios are quality hardcover editions at affordable prices. As serious cooks and cookbook collectors, we here at Ten Speed are delighted to finally have these culinary canons back in our kitchen libraries and know they'll find their way onto the shelves of those who share our passion for good cooking.

An instant classic upon publication in 1978, "The Breads of France" introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting boulangeries both famous and unknown, collecting authentic bread recipes from some of the most esteemed bakers in France. The resulting treasure trove includes such classic regional breads as Petits Pains au Chocolat from Bracieux, Pain de Campagne from the Parisian master baker Poilane, and Pumpkin-Cornmeal Bread from the French Basque country. Clayton's recipes are written in aunique step-by-step style — instructions lucid and complete, questions anticipated and answered — that evolved from his experiences teaching bread-baking classes. Filled with delightful vignettes of French culture, history, and bread-baking lore and charming black-and-white photographs, "The Breads of France" is not just a glorious collection of bread recipes — it's a window onto the world's richest, most storied bread-baking tradition.

Product Details

ISBN:
9781580083898
Subtitle:
And How to Bake Them in Your Own Kitchen
Introduction:
Clayton, Bernard
Author:
Clayton, Bernard, Jr.
Author:
Wells, Patricia
Publisher:
Ten Speed Press
Location:
Berkeley
Subject:
Cookery, french
Subject:
Bread
Subject:
Courses & Dishes - Bread
Series Volume:
10381
Publication Date:
20040301
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
288
Dimensions:
10.26x7.36x1.01 in. 2.36 lbs.

Related Subjects


Cooking and Food » Baking » Breads

The Breads of France: And How to Bake Them in Your Own Kitchen
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$ In Stock
Product details 288 pages Ten Speed Press - English 9781580083898 Reviews:
"Synopsis" by , 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, bread-making lore and black-and-white photographs.
"Synopsis" by , This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, hard to find, and well aged. Those in the know consider these books among their most coveted volumes and still swear by them, forever enchanted by the uncommon personality, information, and passion that is their collective hallmark. To help recreational and professional cooks alike rediscover the special value of these books, each new edition features a substantive introduction by a wellknown food writer with a meaningful connection to the work. The Classics and Curios are quality hardcover editions at affordable prices. As serious cooks and cookbook collectors, we here at Ten Speed are delighted to finally have these culinary canons back in our kitchen libraries and know they'll find their way onto the shelves of those who share our passion for good cooking.

An instant classic upon publication in 1978, "The Breads of France" introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting boulangeries both famous and unknown, collecting authentic bread recipes from some of the most esteemed bakers in France. The resulting treasure trove includes such classic regional breads as Petits Pains au Chocolat from Bracieux, Pain de Campagne from the Parisian master baker Poilane, and Pumpkin-Cornmeal Bread from the French Basque country. Clayton's recipes are written in aunique step-by-step style — instructions lucid and complete, questions anticipated and answered — that evolved from his experiences teaching bread-baking classes. Filled with delightful vignettes of French culture, history, and bread-baking lore and charming black-and-white photographs, "The Breads of France" is not just a glorious collection of bread recipes — it's a window onto the world's richest, most storied bread-baking tradition.

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