Synopses & Reviews
NAMED ONE OF THE BEST FOOD BOOKS OF 2014 BY
THE ATLANTIC AND
NATIONAL GEOGRAPHIC
"If you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the and#145;baking secretsand#8217; he learned along the way."
and#150;Daniel Leader, founder of Bread Alone Bakery and author ofand#160;Bread Alone
and#160;
"This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one."
and#150;Alice Waters, chef/owner of Chez Panisse and author ofand#160;The Art of Simple Food
In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguetteand#151;which later beat out professional bakeries to win the and#147;Best Baguette of D.C.and#8221;and#151;but his knowledge of bread, from seed to table.
For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs.
Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
and#160;
Review
and#8220;Terrificand#8230;.and#160;Fromartz is much more than an obsessive cook. Heand#8217;s also a fine reporter and writer. And
Perfect Loaf is much more than a book about baking breadand#8230;.What Fromartz is really writing about is how a deeper understanding of something leads to a deeper appreciation of it.
He is showing us the world through a slice of bread.and#8221;
and#8211;Los Angeles Times
and#160;
and#8220;[An] engaging and informative bookand#8230;about, among many things, the return of artisan baking in France and its rise in the United States, the cultivation of wheat here and abroad, the magic and mystery of sourdough starters, and by no means least, the education of a baker.and#8221;
and#8211;Washington Post
and#160;
and#8220;Terrific to readand#8230;.This is the book for beginning and would-be bread bakers, with information on flours, sourdough making, loaf formation, and oven rejiggering anyone needs.and#8221;
and#8211;The Atlantic, and#8220;The Best Food Books of 2014and#8221;
and#160;
and#8220;A flavorful delightand#8230;.Fromartzand#8217;s and#8216;Odysseyand#8217; is just that; he has stoked every coal when it comes to bread. Though this isnand#8217;t a cookbook by any means, he does include nine recipesand#8230;all graded by difficulty and annotated so that itand#8217;s like having an expert at your side. Does he find the perfect loaf? He finds a lot more than that.and#8221;
and#8211;Kansas City Star
and#160;
and#8220;This is no mere cookbook, but a journeyand#8230;[Fromartzand#8217;s] evolution lays out a compelling path for anyone with flour, water, salt and yeast and an appetite for the perfect loaf of bread.and#8221;
and#8211;Minneapolis Star-Tribune
and#160;
and#8220;[Fromartz] educates readers through a journeyman narrative, with a handful of recipes from an and#8216;easy-to-make baguetteand#8217; inspired by travels in France, to pain de compagne from California bakers and German Roggenweizenbrot he learned in Berlin.and#8230;.If you donand#8217;t know much about how or why handcrafted bread is vastly different from whatand#8217;s sold inand#160;bakeriesand#160;and grocery stores, start with this book.and#8217;
and#8211;Pittsburgh Post-Gazette
and#160;
and#8220;In Search of the Perfect Loaf asks and answers some essential questionsand#8230;.I hope his book leads other people to go on their own search for the perfect loaf.and#8221;
and#8211;Jim Lahey, The Wall Street Journal
and#160;
and#8220;A memoir, recipe book, and ultimately, a meditation on reviving diversity and flavor in a food too many take for granted.and#8221;
and#8211;The Plate, National Geographic, and#8220;Best Books of 2014and#8221;
and#160;
and#8220;[Fromartz] mixes practical advice and age-old wisdom and leavens the combination with interesting characters and irresistible writing. What arises is an absolute must-have book for the bread baker on your listand#8230;But it is also a page-turning read for anyone with a vicarious curiosity about how this miracle food is made.
and#8211;Barry Estabrook, Civil Eats, and#8220;10 Book Recommendations for Conscientious Eatersand#8221;
and#160;
and#8220;Thoroughly researched and engagingly writtenand#8230;.This impressive work falls somewhere between a cookbook, an exploration of bread-baking techniques, and a history of bread....Even those who think they know bread will find something to gain hereand#8230;.Highly recommended.and#8221;
and#160;and#8211;Library Journal, starred review
and#160;
and#8220;[A] fun and informative memoir [that] provides a fascinating miniature course on the techniques involved in making different varietiesand#8230;baking methods used by our ancestorsand#8230;and even a little history on grains and practices dating back to the Fertile Crescent.and#8221;
and#8211;Publishers Weekly
and#160;
and#8220;A consummate celebration of the deceptively simple loaf of breadand#8230;Besides imparting a history of grains and their places in culture over the past 105,000 years (when grain consumption appears to have begun), Fromartz includes step-by-step recipes for nurturing dough starters and for baking baguettes, flatbread, rye bread (which he learned to make in Berlin) and a loaf made from an artisanal grain, Turkey Red wheatand#8230;.Richly detailed [and] lively.and#8221;
and#8211;Kirkus Reviews
and#160;
and#8220;Part food science, part cultural history, part memoir, Fromartz's book blends a variety of ingredients (the history of wheat production, the science of yeast fermentation, half a dozen bread recipes) into a delicious, informative dish that will have readers reaching for their aprons.and#8221;
and#8211;ShelfAwareness
and#160;
and#8220;Fromartz offers the fruits of his researches so that other home bakers may profit. His recipes are
detailed and accessible for any earnest and patient home baker committed to an honest loaf.and#8221;
and#8211;Booklist
and#160;
"This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one, following his senses and questing after what is delicious, authentic, and pure."
and#8211;Alice Waters, vice president of Slow Food International, owner of Chez Panisse, and author of The Art of Simple Food
and#160;
"In this lovely book, Sam Fromartz offers a signature mix of baking insights and wonderful storytelling as he hits the road to find his perfect loaf. If you make breadand#8212;or ever intend toand#8212;you need to read this book."
and#8211;Ruth Reichl, former editor-in-chief of Gourmet and author of Delicious!
and#160;
"Sam Fromartz's odyssey teaches us that being a great baker takes more than simply following recipesand#8211;it is a relentless quest. His conversations with bakers and then his reinterpretation of their lessons at home is a double education. I love this book."
and#8211;Nancy Silverton, founder of La Brea bakery and author of The Mozza Cookbook
and#160;
"In Search of the Perfect Loaf is really the best kind of readand#8212;a quest for true bread enriched by research, knowledge and pleasure. The passion Sam Fromartz brings to this journey is incredible and infectious. Fromartz is generous in sharing his baking intel, but the real recipe for delicious bread, we learn, begins long before the kitchen. This book will change the way you look at bread.and#8221;
and#8211;Dan Barber, co-owner/executive chef of Blue Hill and Blue Hill at Stone Barns and author of The Third Plate
and#160;
and#8220;In his search for the holy grail of baguettes, Sam Fromartz has beautifully captured the joys, loneliness, frustrations, and rewards of his bread making journey. And, wonderfully for us, he shares both the life and baking lessons learned from the many amazing people he met along the way. You will want to bake from this book.and#8221;
and#8211;Peter Reinhart, author of The Bread Bakerand#8217;s Apprentice and Bread Revolution
and#160;
"This book makes the reader reexamine a subject truly overlooked:and#160; the culture of the baker and, in particular, of bread.and#160; Through his quixotic quest to find and learn how to make the perfect bread, Sam Fromartz brings us into the bakery and illustrates and captures the essence of what bread culture is.and#160; It is an exquisite work, written with passion and expertise.and#160; With many of the stories, Fromartz helps the reader understand the mind of the baker.and#160; He himself is truly obsessed, and this book is ideal for anyone wishing to further their knowledge of the subject of what craft or artisan baking is and ought to be.and#160; He presents, through the lives and stories of other practitioners of the craft, a future for bread which is both meaningful and dignified."
and#8211;Jim Lahey, owner/founder of Sullivan Street Bakery and author of My Bread
and#160;
"If you love great bread, you will love this book! Inside, Sam shares his journey in search for the perfect loaf, baking with some of the most inspirational and leading bakers of our time. From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for great bread and the and#8216;baking secretsand#8217; he learned along the way. I read this book with my favorite music in the background, in my most comfortable chair, a glass of wine in hand, and a rustic loaf of bread."
and#8211;Daniel Leader, founder of Bread Alone Bakery and author of Bread Alone: Bold Fresh Loaves from Your Own Hands
and#160;
"Great bread is one of life's simple pleasures, and this book captures so much of what is inspiring in the realm of bread baking right now. From California to Berlin, we meet passionate, committed bakers, and see how Sam translates their craft to the home kitchen. Bread geeks will love it, but so too will those wondering about all we've lost in our daily breadand#8212;and what we might recapture."
and#8211;Heidi Swanson, author of Super Natural Every Day
and#160;
and#8220;Fromartz is a passionate, deeply serious home baker who writes eloquently and gracefully about what it takes in skill and ingredients to produce a delicious baguette or country loaf.and#160; His account of the history and comeback of heritage wheat grains is a revelation that will send even the most gluten-phobic reader to search for breads made from them. In Search of the Perfect Loaf is a lovely bookand#8212;a perfect read for anyone who cares about good food.and#8221;
and#8211;Marion Nestle, professor of nutrition, food studies, and public health at New York University and author of Eat, Drink, Vote: An Illustrated Guide to Food Politics
and#160;
"Fromartz has managed to elevate the humble loaf of bread into a riveting tale of history, passion and practical technique along with a rare glimpse into the workings of early morning bakeries from Paris to Berlin to San Francisco. You won't look at bread the same way again."
and#8211;Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and Burnt Toast Makes You Sing Good
Review
"
Mastering the Art of French Eating makes you want to be in Paris as [Mah] describes the delight of crusty baguettes spread with butter and jam, surprise glimpses of Notre Dame caught from the bus, nursing a glass of red wine in a cafe that has mirrored columns and a zinc bar. . . . the book has appealing honesty and vulnerability, overlaid as it is with the pain of her husband's absence. It will also make you very hungry.”
—Wall Street Journal
“Mah admirably fits her research into easily digested bites, the readers enthusiasm mirroring her own.”
—The New York Times Book Review
"A well-written entrée into French dining."
—The Daily Beast
“Our readers were enraptured by [Mahs] luscious and detailed descriptions of the meals that became the rich medium for a lonely wifes tentative socializing in a strange land.”
—Elle
"Consistently passionate and emotionally resonant, Mahs prose brims with true love . . . A bighearted, multisensory tour of France."
—Kirkus
"The authors investigations into the importance of each dish to the people she meets are beautifully woven together with her reflections on culture, identity, love, and marriage, resulting in an enjoyable and thoughtful read that sparkles with humor. . . . This honest, funny, and eloquent memoir is sure to delight lovers of France, food, or travel."
—Library Journal
"The real joy of this book . . . is in Mahs mouthwatering, bite-by-bite descriptions of the plates set before her in Parisian cafés, country homes, and hole-in-the-wall foodie hideaways. Francophiles will delight in the smattering of French words and phrases sprinkled throughout every page, and serious cooks may endeavor to follow the lengthy recipes for a signature regional dish included at the end of each chapter."
—Booklist
"Whether youre French or Francophile, a long-time connoisseur of French food or someone whos just figuring out the difference between frites and frangipane, feasting through France with Ann Mah is a delicious adventure. Anns writing is lovely, her curiosity boundless and her good taste assured. Spending time with her in Mastering the Art of French Eating is a treat."
—Dorie Greenspan, author of Around My French Table and owner of Beurre and Sel Cookies
"Ann Mah dishes up a welcoming concoction, a good dose of French history, a personal, vibrant, enthusiastic picture of life in a country she adores, without apology. I am hungry already!"
—Patricia Wells, author of The Food Lover's Guide to Paris and Simply Truffles
"Excellent ingredients, carefully prepared and very elegantly served. A really tasty book."
—Peter Mayle, author of The Marseille Caper and A Year in Provence
“Ann Mah writes inspiringly about basic French dishes we thought we knew all about. She joins Elizabeth David in being a joy and an instruction to read."
—Diane Johnson, author of Le Divorce
"A tour de force through French cuisine, Ann Mah crisscrossed France, learning about all my favorite foods—from buckwheat galettes to the secrets of authentic cassoulet. Her personal culinary tale will have you packing your bags. But if you cant make it to France, Ann offers delicious recipes, culled from experts!"
—David Lebovitz, author of The Sweet Life in Paris
“Ann Mah goes straight to the essential in this lively, mouth-watering book as she explores the foundations of French cuisine. She even goes where all before her have failed to tread—the wild country of andouillette—to tempt with her stories and her approachable recipes. Bravo!”
—Susan Herrmann Loomis, author of On Rue Tatin
"Like a bowl of homemade cassoulet, this book is warm to the touch. Ann Mah writes about her international experiences—and origins—with great sensitivity. She gives us a peek into French kitchens foodies will envy, and no Francophile could resist."
—Elizabeth Bard, author of Lunch in Paris
“From the peaks of the French Alps to Brittanys buckwheat fields, Lyons bouchons to Burgundys wineries, Ann takes us all over France in pursuit of its culinary traditions. But at the heart of her story is Paris—and all the love, wistfulness and deliciousness found there.”
—Amy Thomas, author of Paris, My Sweet
Synopsis
"An invaluable guide for beginning bakers." The New York Times
An irresistible account of bread, bread baking, and one home baker s journey to master his craft
In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette which later beat out professional bakeries to win the Best Baguette of D.C. but his knowledge of bread, from seed to table.
For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs.
Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread."
Synopsis
The memoir of a young diplomats wife who must reinvent her dream of living in Parisone dish at a time When journalist Ann Mahs diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long postalone. Suddenly, Anns vision of a romantic sojourn in the City of Light is turned upside down.
So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of lifes truths.
Like Sarah Turnbulls Almost French and Julie Powells New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about loveof food, family, and France.
About the Author
Samuel Fromartz is a food, environment, and business journalist and the author of
Organic, Inc.: Natural Foods and How They Grew. Co-Founder and Editor-in-Chief ofand#160;the Foodand#160;and Environment Reporting Network, his work has appeared inand#160;
The New York Times, The Washington Post, The Atlantic, Salon, Inc., Fortune, Business Week,and#160;
the Nation and more, and has been selected forand#160;
The Best Business Stories of the Year.and#160;A native of Brooklyn, he lives in Washington, D.C. with his wife and daughter, where he bakes all his familyand#8217;s bread.