THE BOOK OF BREAD

Crucial to human nutrition, bread, or the lack of it, has been instrumental in molding civilizations, precipitating revolutions - as in the fateful phrase, " let them eat cake " - and driving technological advances. In this stunning volume, Jérôme Assire shares his love of bread, from its historic role as a staple food to the savory recipes developed by today's master bakers. International in focus, it includes tips on how to cook, select, and serve bread, as well as an extensive Connoisseur's Guide to the best breads available throughout the world. Every region of the world has its own individual breads, and from Gerrman pumpernickel to Greek pita, their qualities are characteristic of a climate, particular farming and cooking techniques, and differing cultural or religious practices, all of which are fully illustrated and carefully explained. Particular attention is paid to the breads of France, which is justifiably renowned for the richness and imaginativeness of its traditions. Inviting us into the finest bakeries of France, the author reveals the secrets that make French bread special, from the high-quality, stone-ground flour used, to the time-consuming leavening and the baking in wood-burning ovens. [ ...] Filled with fascinating historical information and practical advice, The Book of Bread is certain to delight foodlovers everywhere, and is a fitting tribute to the most noble and most universal of foods.