Join Amazon Prime and ship Two-Day for free and Overnight for $3.99. Already a member? Sign in.
|
Frequently Bought Together
Customers Who Bought This Item Also Bought
by H.E. Jacob
|
The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz |
by Richard Bertinet
|
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader |
by Maggie Glezer
|
Editorial Reviews
From Library Journal
Frustrated with the hectic Washington, DC, lifestyle and disappointed with the perpetually busy lives of Americans, Taber attempts to find delight in a simple, honest loaf of French bread. As many others before her, she flees to France to immerse herself in the cuisine of the country and to write about it. Unlike others, she concentrates solely on the search for "a wonderful French loaf" and the story behind it. Traveling across France to research each ingredient salt, wheat, water, and yeast she interviews the individuals who provide each ingredient to the baker of her perfect loaf. What results is a romanticized book that is equal parts history, travel narrative, and culinary scientific process. A former university professor and participant in the 1996 Bread Loaf Writers' Conference, Taber has written a literary title filled with metaphor, but her irritation with the American way of life and its global influence detracts from what is an otherwise fascinating look into the complexities of seemingly mundane ingredients. Readers interested in food writing are more likely to be entertained by Peter Mayle's French Lessons (Knopf, 2001). Recommended for larger collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Booklist
Nothing epitomizes the French lifestyle more than a loaf of bread fresh from the local bakery. How can something so distinctive be made from only flour, water, salt, and yeast? Taber assesses the state of contemporary French bread by visiting an artisanal bakery and some producers of those four ingredients. She spends days at a celebrated Breton boulangerie, uncovering the traditions and techniques of producing an incomparable, crusty loaf. She proceeds to the miller of the bakery's flour and, to her surprise, discovers that much of the wheat comes from the U.S. She visits the pumping station that supplies the bakery with water from the local aquifer. She tours the factory that grows the high-quality yeasts used by the bakery. Her most extensive investigations occur where generations of workers employ elaborate series of sluices and ponds to extract the finest salts from seawater. The ingredients and the baking of French bread are threatened by technological advances and the nascent world economy, whose effects on the foundation of the French diet may be profound. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
Frustrated with the hectic Washington, DC, lifestyle and disappointed with the perpetually busy lives of Americans, Taber attempts to find delight in a simple, honest loaf of French bread. As many others before her, she flees to France to immerse herself in the cuisine of the country and to write about it. Unlike others, she concentrates solely on the search for "a wonderful French loaf" and the story behind it. Traveling across France to research each ingredient salt, wheat, water, and yeast she interviews the individuals who provide each ingredient to the baker of her perfect loaf. What results is a romanticized book that is equal parts history, travel narrative, and culinary scientific process. A former university professor and participant in the 1996 Bread Loaf Writers' Conference, Taber has written a literary title filled with metaphor, but her irritation with the American way of life and its global influence detracts from what is an otherwise fascinating look into the complexities of seemingly mundane ingredients. Readers interested in food writing are more likely to be entertained by Peter Mayle's French Lessons (Knopf, 2001). Recommended for larger collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Booklist
Nothing epitomizes the French lifestyle more than a loaf of bread fresh from the local bakery. How can something so distinctive be made from only flour, water, salt, and yeast? Taber assesses the state of contemporary French bread by visiting an artisanal bakery and some producers of those four ingredients. She spends days at a celebrated Breton boulangerie, uncovering the traditions and techniques of producing an incomparable, crusty loaf. She proceeds to the miller of the bakery's flour and, to her surprise, discovers that much of the wheat comes from the U.S. She visits the pumping station that supplies the bakery with water from the local aquifer. She tours the factory that grows the high-quality yeasts used by the bakery. Her most extensive investigations occur where generations of workers employ elaborate series of sluices and ponds to extract the finest salts from seawater. The ingredients and the baking of French bread are threatened by technological advances and the nascent world economy, whose effects on the foundation of the French diet may be profound. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
Product Details
Would you like to update product info or give feedback on images?
|
Inside This Book
(learn more)
Key Phrases - Statistically Improbable Phrases (SIPs):
(learn more)
yeast men, yeast company, chambre froide, cream yeast, baking room, organic wheat, artisan bakers, industrial yeast, organic flour, young miller, organic bread Key Phrases - Capitalized Phrases (CAPs): (learn more)
Monsieur Choquet, Monsieur Evain, Monsieur Cruaud, Monsieur Orieux, Monsieur Poitrenaud, Monsieur Pautrot, Monsieur Maitre, United States, Madame Giraudineau, Monsieur Giraudineau, Madame Choquet, Monsieur Gaspard, Bread of Three Rivers, Moulin de Pont-James, Monsieur Breher, Boulangerie Choquet, Madame Orieux, Jean-Claude Choquet, Monsieur Alix, Christophe Giraudineau, Joseph Orieux, Michel Evain, Coté Retour, San Francisco, Lucien Gaspard Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
yeast men, yeast company, chambre froide, cream yeast, baking room, organic wheat, artisan bakers, industrial yeast, organic flour, young miller, organic bread Key Phrases - Capitalized Phrases (CAPs): (learn more)
Monsieur Choquet, Monsieur Evain, Monsieur Cruaud, Monsieur Orieux, Monsieur Poitrenaud, Monsieur Pautrot, Monsieur Maitre, United States, Madame Giraudineau, Monsieur Giraudineau, Madame Choquet, Monsieur Gaspard, Bread of Three Rivers, Moulin de Pont-James, Monsieur Breher, Boulangerie Choquet, Madame Orieux, Jean-Claude Choquet, Monsieur Alix, Christophe Giraudineau, Joseph Orieux, Michel Evain, Coté Retour, San Francisco, Lucien Gaspard Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
1
book
cites this book:
- Unrooted Childhoods: Memoirs of Growing Up Global by Faith Eidse in Back Matter
What Do Customers Ultimately Buy After Viewing This Item?
 |
65% buy the item featured on this page: Bread of Three Rivers: The Story of a French Loaf $16.00 |
 |
15% buy Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It$19.11 |
 |
8% buy From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen $13.56 |
 |
8% buy Six Thousand Years of Bread: Its Holy and Unholy History $10.17 |
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product).
|
Help others find this product — tag it for Amazon search
No one has tagged this product for Amazon search yet. Why not be the first to suggest a search for which it should appear?
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
Most Helpful Customer Reviews
Share your thoughts with other customers: Create your own review
|
|
Customer Discussions
Beta (What's this?)
New! See all customer communities, and bookmark your communities to keep track of them.
|
This product's forum
(0 discussions)
Ask questions, Share opinions, Gain insight
Active discussions in related forums
|
||||||||||||||||||||||||||||||||||||||||||
Product Information from the Amapedia Community
Beta (What's this?)Be the first person to add an article about this item at Amapedia.com.
› See featured Amapedia.com articles
Listmania!
|
|
So You'd Like to...
|
|
Look for Similar Items by Category
Free Songs, Cheap Albums  |
Don't Find Yourself Ankle-Deep in Snow |
|||||||||
|
Your Recent History
(What's this?)|
You have no recently viewed items or searches.
After viewing product detail pages or search results, look here to find an easy way to navigate back to pages you are interested in. Look to the right column to find helpful suggestions for your shopping session. |
Continue shopping: Top Sellers
| ||||
| ||
| ||
| ||
| ||
| ||
