Bake from Scratch Magazine Special Issue: French Baking (2021)

  • Herbed pain d'épi

    Herbed pain d'épi (page 5)

    from Bake from Scratch Magazine Special Issue: French Baking (2021) Bake from Scratch Magazine Special Issue

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: instant sourdough yeast; bread flour; garlic powder; rosemary; sage; thyme
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  • Published May 01 2021
  • Format Magazine
  • Page Count 113
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

This special issue is stacked with both classic and revamped recipes signature to the French. From a chic assortment of ga^teaux, the fantastic style of French cake, to a collection of boulangerie recipes, each chapter highlights a different cornerstone of French baking. In our section called French Twists, legendary French flavors get imaginative revamps. Looking to bring the magic of the pâtisserie to your own home? Our French pastry feature will have you mastering the seemingly thousands of layers of the mille-feuille, creating bakery-style macarons, and baking up perfectly puffy pâte à choux. We’re also rounding up our top French bakeries in the United States, with stops in Denver, Colorado; Detroit, Michigan; and Miami, Florida. Plus, we’re sharing five recipes from our five favorite French cookbooks, from the tome from Beaune-based cooking school the Cook’s Atelier to David Lebovitz’s instant classic My Paris Kitchen. As you bake your way through this issue, dream of France—the cases of macarons, the woven baskets of freshly baked baguettes, the palmiers waiting to be enjoyed with cafe´ cre`me—and bring a taste of this fabulous baking culture to your own kitchen.