Confessions of a French Baker: Breadmaking Secrets, Tips and Recipes [Import] [Hardcover]

Peter Mayle (Author)

Product Details

• Hardcover: 256 pages
• Publisher: Little, Brown Book Group (March 2, 2006)
• Language: English
• ISBN-10: 0316730157
• ISBN-13: 978-0316730150
• Product Dimensions: 5.4 x 8.2 x 0.9 inches
• Shipping Weight: 10.6 ounces
• Average Customer Review: 3.9 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #4,135,941 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

37 of 41 people found the following review helpful:

2.0 out of 5 stars Breadmaking secrets are not that easy to get!, November 5, 2006

By 

C. Terzis "cterzis" (Nicosia Cyprus) - See all my reviews
(REAL NAME)   

This review is from: Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes (Hardcover)

I was apprehensive from the moment I saw this book. The author and the book description make it as if whoever goes into the Auzet bakery can come out with all sorts of secrets for breadmaking. Anyone who knows French bakers and patissiers, knows that they very rarely if ever give away their secrets, especially not to tourists that come for a visit! And true to my apprehensions I was dissappointed when I received this book. All the recipes,and they are not many, are with the straight method, ie using yeast not a sourdough or ferment, and they take from start to finish approximately two hours! Well this is just not enough time to develop the proper flavour of bread! I am a professional baker/patissier and these recipes are the ones I first learned in baking school. Mix the dough, let it double, shape it , proof it and bake it. Nice looking bland bread. Either Mr Auzet took the author for a ride or the author is taking us! There is no way to produce great tasting artisan bread using these methods. Now if you want to get this book here's a tip from me: Mix the dough as per the recipe but put only 1/2 to 2/3 the amount of yeast given, then put it in a shallow plastic container cover it with its cover and place it in the refrigerator overnight. This will give the yeast time to develop the flavour of the dough. In the morning take the dough out of the container and continue with the rest of the recipe method.

21 of 23 people found the following review helpful:

5.0 out of 5 stars Baking bread, February 5, 2006

By 

J. Hart "JE Hart" (Sonora CA) - See all my reviews
(REAL NAME)   

This review is from: Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes (Hardcover)

I purchased this book because I've read Peter Mayle's books & have been to the region he's mentioned & have enjoyed his stories. I also bought this book because I needed some light-hearted reading. I was disappointed at first, having read it in one night. It's mostly about making bread. I thought it would be more substantive. But my husband bought me a KitchenAid mixer as a result of it, thinking it would cheer me up, & that I'd make him some bread! I made the first recipe tonight, the baguettes - I added a some dried herbs to it(no fresh available) & the loaves were absolutely superb! I love bread, and having made it for so many years, I had my doubts about this recipe, & the mixer as well. I've always kneaded by hand. This recipe is a real winner - the texture & flavor is what I've never before been able to achieve. Read the book, make the recipes (well I've only tried one) - you'll feel like you're in Provence, breaking bread with friends, having a glass of wine, enjoying life, with the best bread you can imagine!

8 of 8 people found the following review helpful:

4.0 out of 5 stars A Tiny Book of Valuable Information, January 4, 2006

By 

Sal (Buffalo, NY) - See all my reviews

This review is from: Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes (Hardcover)

It is a small volume of explanations to successful breadmaking from an owner of a Provencal bakery, written by an adept enthusiast. The author is witty and the baker is skillful and sharing. Along with useful breadmaking customs are anecdotes on origins, for example, the invention of croissants. Also included are cultural beliefs. A brief lesson in bread-related French words could also be obtained. It concludes with a wine suggestion for each type of bread. The recipes are easy to follow. A lot of practice might be required for best results and this little book proves handy.