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Mohrbooks Literary Agency
Sebastian Ritscher |
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IN SEARCH OF THE PERFECT LOAF
A Home Baker’s Odyssey
A crackling account of bread, bread-baking, and one baker’s journey to craft the perfect baguette.
In 2009, food journalist Sam Fromartz was offered the assignment of a lifetime: to travel to France and work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out the loaves of professional chefs to win “The Best Baguette of D.C.”—but his knowledge of bread, from seed to table.
For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his Jewish Rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, critics, farmers, wheat geneticists, seed breeders, and everyone in between, learning about the history of bread-making, the science of fermentation, and more. The result is an informative and fascinating account of bread and bread baking, complete with detailed recipes, tips, and beautiful photographs.
Entertaining and inspiring, this book will be a touchstone for a new generation of bakers, and an irresistible read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple of the dinner (and breakfast! and lunch!) table.
Sam Fromartz is a food, environment, and business journalist whose work has appeared in such publications as The New York Times, The Washington Post, and The Atlantic. He is the editor-in-chief of FERN (Food and Environment Reporting Network) and the author of Organic, Inc. He also writes the popular blog Chewswise and speaks regularly at food and agricultural conferences.
For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his Jewish Rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, critics, farmers, wheat geneticists, seed breeders, and everyone in between, learning about the history of bread-making, the science of fermentation, and more. The result is an informative and fascinating account of bread and bread baking, complete with detailed recipes, tips, and beautiful photographs.
Entertaining and inspiring, this book will be a touchstone for a new generation of bakers, and an irresistible read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple of the dinner (and breakfast! and lunch!) table.
Sam Fromartz is a food, environment, and business journalist whose work has appeared in such publications as The New York Times, The Washington Post, and The Atlantic. He is the editor-in-chief of FERN (Food and Environment Reporting Network) and the author of Organic, Inc. He also writes the popular blog Chewswise and speaks regularly at food and agricultural conferences.
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Book
Published 2014-09-04 by Viking |
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Book
Published 2014-09-04 by Viking |