Skip to content

Confessions of a French Baker Breadmaking Secrets, Tips, and Recipes

Spend $50 to get a free movie!

ISBN-10: 140004474X

ISBN-13: 9781400044740

Edition: 2005

Authors: Peter Mayle, Gerard Auzet

List price: $16.95
Blue ribbon 30 day, 100% satisfaction guarantee!
Out of stock
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Description:

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 Provenal 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,…    
Customers also bought

Book details

List price: $16.95
Copyright year: 2005
Publisher: Knopf Doubleday Publishing Group
Publication date: 10/25/2005
Binding: Hardcover
Pages: 112
Size: 5.75" wide x 7.00" long x 0.50" tall
Weight: 0.440
Language: English

Peter Mayle was born in Brighton, England on June 14, 1939. He began his career in advertising as a copywriter and rose to the executive ranks, but left advertising in 1975 to write educational books, including a series on sex education for children and young people. A prolific writer and journalist, he first made the bestseller's list in 1990 with A Year in Provence, which chronicles his adventures buying and restoring an old farmhouse in the south of France. The novel received the British Book Awards' Best Travel Book of the Year. His other works include Toujours Provence, Acquired Tastes: A Beginner's Guide to Serious Pleasure, and Hotel Pastis. His novel A Good Year was the basis for…    

Introduction
The Birth of a Loaf
Flour in the Blood
The Breads, the Recipes, the Tricks of the Trade
Bread According to Gerard Auzet
Essential Items for the Advanced Baker
Traditional Bread Dough (Baguettes, Boules, et Batards)
Breads Made with Wine
Breads Made with Olive Oil
Sweet Yeast Breads
Bread and Wine
Acknowledgments