Customer Reviews

Bread of Three Rivers: The Story of a French Loaf

5 star:		(6)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I loved this book! It is a wonderful read, the language always fresh, and the author's insights wise, sometime sad, but always big hearted. I learned a lot about modern-day France, but also salt, yeast, water, wheat -- and how the whole world is kneaded into something as simple as a good loaf of bread.

This book offers a fascinating exploration of the sources of French bread, taking the reader to meet vivid and sympathetic figures such as a traditional village baker and his family, "salt farmers" who rake salt from shallow pools by the sea, and the engineers who operate an ultra-modern yeast factory. But moving far beyond "bread alone," it is also full of profound insights into family life, traditional vs. globalized culture, and the meaning of work in a human life. I highly recommend it.

I just love the style of this portrait of all the people who contribute to a perfect loaf of French Bread. Beats Peter Mayle hands down in authenticity and beautiful writing.

I got through about 80 pages of this book, then finally gave up. It is not a bad book. But neither is it a very good one. The fundamental premise is interesting - trace a particularly delicious loaf of bread ("Pain Trois Rivieres") backward from finished product to components and points of origin. I think Taber is unable to deliver on this promising foundation in a compelling way.

I found her writing flawed in three respects: (1) she lacks a consistent point of view, flip-flopping on such choices as work vs. leisure and boulangerie vs. supermarket; (2) she unsuccessfully attempts to accomplish several goals in the course of her narrative - biographies of principal artisans, technology of production, history of particular trade or craft, along with her own motives and development in going through the experience (I'm not saying these multiple goals cannot be achieved in one book, but that Taber is not skilled enough to pull it off); (3) the constant insertion of italicized French terms is irksome - I wanted her to use them less often, or translate them once and then use an English equivalent. Instead it comes across as pretentious or, at the very least, distracting.

An engaging socio-artifactual account tracing the origins of the ingredients comprising the author's favorite loaf of French bread, Taber is clearly a Francophile who writes with clear relish and in a manner befitting a travelogue albeit a rather erudite one. The interweaving of social commentary, local history and scientific background made for a very enjoyable read, although certain Frenchisms (if there is such a word) creep in occasionally in terms of her turns of phrases that verge on preciousness. Nonetheless, the book would probably leave you feeling more discerning about your next loaf of bread and for that alone, it would be worth your time.

The research for this book appears to have been done in the late 90's and along with the story of a loaf of French bread, it is a commentary on our ever changing world and the struggle to keep things as they are. I can only imagine how much further things have changed 10+ years on. It is a touching story of several families and their involvement, sometimes for many generations, with the production of the ingredients that go into French bread and the making of that bread. I particularly enjoyed the baker's story. It definitely is not an easy life. This book provides quite a lot of insight on just what goes into French bread. Good read if you like bread and/or France.

First read this little book from the ship's library on a trip down the Seine from Paris to Normandy in Oct. 2009

Enjoyed it so much that I ordered it after coming home, so my wife could read it.

Fun book if you like to cook [ bake ] or eat!

RG

This is where it all starts. Get to know the earth and all that is in it. Bread is basic to life, and only four items are required to make it.