Upper Crust: Homemade Bread the French Way
Recipes and Techniques
$64.79
- Hardcover
448 pages
- Release Date
23 September 2021
Summary
The quintessential staple of French cuisine is the humble baguette, but the country’s bread baking tradition—along with variations assimilated from other world cultures—offers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients—grain and flour varieties, water, salt, and starter—this book details the step-by-step techniques and fundamentals of bread making: from feeding the starter, kneading and preparing the d…
Book Details
| ISBN-13: | 9782081517073 |
|---|---|
| ISBN-10: | 2081517078 |
| Author: | Marie-Laure Fréchet, Valérie Lhomme, Bérengère Abraham |
| Publisher: | Editions Flammarion |
| Imprint: | Flammarion |
| Format: | Hardcover |
| Number of Pages: | 448 |
| Release Date: | 23 September 2021 |
| Weight: | 2.21kg |
| Dimensions: | 270mm x 240mm |
What They're Saying
Critics Review
“Upper Crust: Homemade Bread the French Way; Recipes and Techniques by Marie-Laure Fr
“Upper Crust: Homemade Bread the French Way; Recipes and Techniques by Marie-Laure Fréchet (Flammarion, Oct.) offers an introduction to the method used in France to create those sublime loaves.” —LIBRARY JOURNAL
“Eighteen bakers share their knowledge and recipes in this magnificent book that is a cookbook, a piece of art, and a trip to the best of bakeries in the world. The first 200 pages are devoted to the mechanics and technique of bread baking: scoring, kneading and more with a wealth of information and photographs. The recipes start on page 201 and they are impressive and labeled per difficulty level. There is a chapter on traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. This will be a must have for the bread baker.” —EAT YOUR BOOKS
“This is a volume for a deep dive into the baker’s art.” —HUNGRY TRAVELERS
About The Author
Marie-Laure Fréchet
Marie-Laure Fréchet regularly contributes to culinary magazines, founded a culinary festival, and is an avid home baker.
Valérie Lhomme is a food photographer who regularly works for magazines including Madame Figaro, Vogue, Travel in France, Saveurs, and Marie-Claire Idées.
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