In Search of the Perfect Loaf

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9780143127628: In Search of the Perfect Loaf

There are plenty of bread cookbooks on the market, but this is the first narrative account to explain the history and science of bread - along with Fromartz's own tips and recipes for baking professional-quality loaves in an ordinary home oven. Impeccably researched, wonderfully entertaining and featuring recipes and black-and-white photographs throughout, IN SEARCH OF THE PERFECT LOAF is a must-read for a new generation of bakers and anyone who loves handmade bread.

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Book Description Penguin Putnam Inc, United States, 2015. Paperback. Book Condition: New. Reprint. 214 x 149 mm. Language: English . Brand New Book. An invaluable guide for beginning bakers. --The New York Times An irresistible account of bread, bread baking, and one home baker s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the Best Baguette of D.C. --but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread. Bookseller Inventory # AAZ9780143127628

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Book Description Penguin Putnam Inc, United States, 2015. Paperback. Book Condition: New. Reprint. 214 x 149 mm. Language: English . Brand New Book. An invaluable guide for beginning bakers. --The New York Times An irresistible account of bread, bread baking, and one home baker s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the Best Baguette of D.C. --but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread. Bookseller Inventory # AAZ9780143127628

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