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Item Information       Summary     More Content     More by this author     Mayle, Peter.     Subjects     Bread.     Cooking, French -- Provençal style.     Browse Catalog     by author:      Mayle, Peter.       by title:      Confessions of a Fre...         MARC Display

Confessions of a French baker [electronic resource] : breadmaking secrets, tips, and recipes / Peter Mayle and Gerard Auzet. by Mayle, Peter. New York : Alfred A. Knopf, 2005. Subjects Bread.   Cooking, French -- Provençal style. Electronic Resource http://link.overdrive.com/?websiteID=50&titleID=226771 This title is available online; click here to access Electronic Resource http://excerpts.cdn.overdrive.com/FormatType-410/0111-1/7CB/950/AB/ConfessionsofaFrenchBaker9780307494566.epub Electronic Resource https://samples.overdrive.com/?crid=7CB950AB-D68C-42F0-B920-BFD622178FA2&.epub-sample.overdrive.com Electronic Resource http://images.contentreserve.com/ImageType-100/0111-1/{7CB950AB-D68C-42F0-B920-BFD622178FA2}Img100.jpg ISBN:  9780307494566 (electronic bk. ; Adobe Digital Editions) 030749456X (electronic bk. ; Adobe Digital Editions) Description:  1 online resource. Requests:  0 Summary:  Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads "had been elevated to the status of a minor religion." Its name: Chez Auzet. Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provencal bakeries, to tell us about breadmaking at its finest. Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work'slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bAtards, and boules. Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence's oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy. From the Hardcover edition.   Copy/Holding information No Item Information

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