Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. Steven Laurence Kaplan

Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It



Download Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It



Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It Steven Laurence Kaplan ebook
Publisher: Duke University Press
Page: 384
ISBN: 9780822338338


Good Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike. Widely recognized as a leading expert on French bread, the historian 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 sets the stage for the comeback of good bread by describing 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. Centuries-old artisanal breadmaking techniques were giving way to conveyor belts that churned out flavorless fluff. 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. With a nudge from the millers (who make the flour) and assistance from the government, bakers rallied, reclaiming their reputations as artisans by marketing their traditionally made loaves as the authentic French bread. By the mid-1990s, bread officially designated as “bread of the French tradition”—bread made without additives or freezing—was in demand throughout Paris. What makes this artisanal bread good? Kaplan explains, meticulously describing the 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 to the sound bread should make when it comes out of the oven. He offers a system for assessing bread’s quality and a language for discussing its attributes. A historian and a connoisseur, 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.

MORE EBOOKS:
Surrender to Darkness: A Soul Gatherer Novel ebook download
online Otorhinolaryngology, Head and Neck Surgery (European Manual of Medicine)
God: The Failed Hypothesis: How Science Shows That God Does Not Exist read
The Cambridge Companion to Greek Mythology download pdf
The Juvenile Sex Offender, Second Edition download pdf







Tags: Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It ebook pdf djvu epub
Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It download pdf epub djvu
Download Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It free ebook pdf
Read Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It online book
Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It cheap ebook for kindle and nook
Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It download book
Steven Laurence Kaplan ebooks
Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It download pdf rapidshare mediafire fileserve 4shared torrent