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Good Bread Is Back - A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It (Paperback)
Loot Price: R785
Discovery Miles 7 850
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Good Bread Is Back - A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It (Paperback)
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In Good Bread Is Back, historian and leading French bread expert
Steven Laurence Kaplan takes readers into aromatic Parisian
bakeries as he explains how good bread began to reappear in France
in the 1990s, following almost a century of decline in quality.
Kaplan describes how, while bread comprised the bulk of the French
diet during the eighteenth century, by the twentieth, per capita
consumption had dropped off precipitously. This was largely due to
social and economic modernization and the availability of a wider
choice of foods. But part of the problem was that the bread did not
taste good. In a culture in which bread is sacrosanct, bad bread
was more than a gastronomical disappointment; it was a threat to
France's sense of itself. By the mid-1990s bakers rallied, and
bread officially designated as "bread of the French tradition" was
in demand throughout Paris. Kaplan meticulously describes good
bread's ideal crust and crumb (interior), mouth feel, aroma, and
taste. He discusses the breadmaking process in extraordinary
detail, from the ingredients to the kneading, shaping, and baking,
and even the sound bread should make when it comes out of the oven.
Kaplan does more than tell the story of the revival of good bread
in France. He makes the reader see, smell, taste, feel, and even
hear why it is so very wonderful that good bread is back.
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