If the crisp and golden Parisian baguette is the emblem of French bread, each region has its own bread: brié bread from Calvados, folded bread from Morlaix, fouée from Touraine and Anjou, twisted from Gers and Gascony, fougasse from Midi, sübrot d'Alsace, etc.

Promoting regional breads means giving a voice to those who make them.

This is why the baker is at the heart of this book. You just have to listen to him talk about his art, the role he occupies in the village or in his workshop. Reflections showing all his love for bread and a job well done, almost religious; confessions that are sometimes akin to alcove secrets, when he tells about his life, at night in the bakehouse, alone with his dough.

In these 200 pages, you will find:

24 bread recipes
Other ways to accommodate the dough
Current trends
Chefs toast
And a little history of wood-fired ovens ...
 

Author: Mouette Barboff, doctor in social ethnology and specialist in bread on the international scene.