Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes by Peter Mayle and Gerard Auzet

  • Baguettes (page 39)

    from Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes Confessions of a French Baker by Peter Mayle and Gerard Auzet

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: all-purpose flour; instant yeast
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Garlic bread (Pain à l'ail)

    • mjes on September 22, 2021

      The recipe calls for adding sauteed garlic bits to the basic bread dough. I prefer adding roasted garlic bits in although I think the original recipe works better with cheese. Either way, this is a variation worth knowing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1299010164
  • ISBN 13 9781299010161
  • Published May 10 2014
  • Format eBook
  • Page Count 91
  • Language English
  • Countries United States
  • Publisher Knopf
  • Imprint Knopf Publishing Group

Publishers Text

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 Provençal 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, bâtards, 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.

Other cookbooks by this author