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.
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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.
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Seller's Description:
Missing Dust Cover-Pages and hard cover are intact. Used book in good conditions. Limited notes and highlighting may be present. May show signs of normal shelf wear and bends on corners and edges. Item may be missing CDs or access codes. Ships directly from Amazon.
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May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
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Seller's Description:
Fair. This item is in overall acceptable condition. Covers and dust jackets are intact but may have heavy wear including creases, bends, edge wear, curled corners or minor tears as well as stickers or sticker-residue. Pages are intact but may have minor curls, bends or moderate to considerable highlighting/ writing. Binding is intact; however, spine may have heavy wear. Digital codes may not be included and have not been tested to be redeemable and/or active. A well-read copy overall. Please note that all items are donated goods and are in used condition. Orders shipped Monday through Friday! Your purchase helps put people to work and learn life skills to reach their full potential. Orders shipped Monday through Friday. Your purchase helps put people to work and learn life skills to reach their full potential. Thank you!
I have Bernard Clayton's other bread book, 'New Complete Book of Breads' (which is excellent). The recipes in 'Breads of France' seem clear and straightforward, no unusual ingredients or techniques. I enjoyed reading Mr. Clayton's personal comments about the various areas of France where the different breads he included originated. Rather than using this book as a cookbook, I have enjoyed it more as a history and commentary on French breads.
Other books I would recommend for learning to make authentic French breads are 'Artisan Baking Across America,' by Maggie Glezer; and Jeffrey Hamelman's book of techniques and recipes simply titled 'Bread.'