This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even ...Read MoreThis spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, hard to find, and well aged. Those in the know consider these books among their most coveted volumes and still swear by them, forever enchanted by the uncommon personality, information, and passion that is their collective hallmark. To help recreational and professional cooks alike rediscover the special value of these books, each new edition features a substantive introduction by a wellknown food writer with a meaningful connection to the work. The Classics and Curios are quality hardcover editions at affordable prices. As serious cooks and cookbook collectors, we here at Ten Speed are delighted to finally have these culinary canons back in our kitchen libraries and know they'll find their way onto the shelves of those who share our passion for good cooking. An instant classic upon publication in 1978, "The Breads of France" introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting boulangeries both famous and unknown, collecting authentic bread recipes from some of the most esteemed bakers in France. The resulting treasure trove includes such classic regional breads as Petits Pains au Chocolat from Bracieux, Pain de Campagne from the Parisian master baker Poilane, and Pumpkin-Cornmeal Bread from the French Basque country. Clayton's recipes are written in aunique step-by-step style -- instructions lucid and complete, questions anticipated and answered -- that evolved from his experiences teaching bread-baking classes. Filled with delightful vignettes of French culture, history, and bread-baking lore and charming black-and-white photographs, "The Breads of France" is not just a glorious collection of bread recipes -- it's a window onto the world's richest, most storied bread-baking tradition.Read Less
I have Bernard Clayton's other bread book, 'New Complete Book of Breads' (which is excellent). The recipes in 'Breads of France' seem clear and straightforward, no unusual ingredients or techniques. I enjoyed reading Mr. Clayton's personal comments about the various areas of France where the different breads he included originated. Rather than using this book as a cookbook, I have enjoyed it more as a history and commentary on French breads.
Other books I would recommend for learning to make authentic French breads are 'Artisan Baking Across America,' by Maggie Glezer; and Jeffrey Hamelman's book of techniques and recipes simply titled 'Bread.'
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