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The Breads of France: And How to Bake Them in Your Own Kitchen (Culinary Classics & Curios)
This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, har ...more
Hardcover, 267 pages
Published March 1st 2004 by Ten Speed Press
(first published 1978)
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Half cookbook; half culinary adventures. I enjoyed the brief histories of the various breads and the tweaks that different people made to the same recipes. I planned to cook my way through this but with rampant obesity in the US and all I decided to cook a few. Trying to master the croissant from this book was fun, sad and just plain delicious. If you like breads of all kinds this is a good one for the moderate baker.
Bernard Clayton Jr., a newspaper reporter whose love for fresh bread inspired him to master the art of baking and write several classic cookbooks on bread and pastry, died on March 28 in Bloomington, Ind. He was 94.More about Bernard Clayton Jr....