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Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads "had been elevated to the status of a minor religion." Its name: Chez Auzet.Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provencal bakeries, to tell us about breadmaking at its finest.Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work--slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, batards, and boules. Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence's oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.From the Hardcover edition.
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Subjects
Cooking & Food, Nonfiction, Provenðcal style, Provençal style, French Cooking, BreadShowing 2 featured editions. View all 2 editions?
Edition | Availability |
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1
Confessions of a French Baker
2009, Knopf Doubleday Publishing Group
Electronic resource
in English
030749456X 9780307494566
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2
Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes
October 25, 2005, Knopf
Hardcover
in English
140004474X 9781400044740
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