Synopsis
The author's passion for French bread takes her on fascinating quest for the basic ingredients found in her favorite breads.
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Review
[T]he printed page alone will evoke the crackling noises and the toasty aroma of cooling loaves in Jean-Claude Choquet's boulangerie.--William Castle, The Boston Globe
"Bread of Three Rivers . . . is a work dripping with charm and more importantly is a homage to artisan French baking and the culture that sustains it.'--Sophie Herron, Slow FoodAbout the Author
Sara Mansfield Taber has taught at the University of Minnesota and the graduate writing program at Johns Hopkins University. In 1996 she earned a William B. Sloane Fellowship in Nonfiction to the Bread Loaf Writer's Conference. She lives in France and Washington, D.C.
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Bread of Three Rivers: The Story of a French Loaf
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Bread of Three Rivers: The Story of a French Loaf
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Bread of Three Rivers: The Story of a French Loaf
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Bread of Three Rivers: The Story of a French Loaf
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Bread of Three Rivers: The Story of a French Loaf
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Bread of Three Rivers: The Story of a French Loaf
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Bread of Three Rivers: The Story of a French Loaf
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Bread of Three Rivers
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