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November 24, 2020 at 11:51 pm #7629Carla HenkelGuest
The Craft and Culture of Baking in France
by Paul Rambali, Maria Rudman
- Language: english
- Format: hardcover, 180 pages
- Author: Paul Rambali, Maria Rudman
- Genres: cookbooks
- Publisher: MacMillan Publishing Company
- ISBN: 9780026008655 (0026008653)
- Release date: December 31, 1994
About The Book
In France, if you have a church and a bakery — a boulangerie — you have a village. It’s hard to say which is more important. Villagers might go to church once or twice a week, but they visit the boulangerie two or three times a day, buying baguettes fresh out of the oven for every meal. The French are a nation of bread-eaters, but not of home bread-makers. They buy their bread from boulangeries, each one an institution, each with a devoted, discerning clientele. But with the recent advent of modern bakery chains, the venerable boulangerie — almost as old as France herself — is under threat, and with it, the French craft of bread-making. Boulangerie invites you inside a French bakery to savor its smells, its bustle, its history. Author Paul Rambali has talked to boulangers — artisan bakers of bread, brioches, and croissants — and patissiers — artists who create cream-filled eclairs and glistening fruit tarts — to capture the passion that drives them to bake a baguette with a perfect crust, or to try to improve on the flavor of a strawberry. It’s a story of devoted and exacting craftsmanship, and of centuries of culinary ingenuity, told with flair and sympathy for what may be the sunset on a golden harvest.
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