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
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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.

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  • ISBN 10 0748112464
  • ISBN 13 9780748112463
  • Published May 29 2009
  • Format eBook
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Liitle, Brown Book Group (Digital)
  • Imprint Hachette Digital

Publishers Text

'In Cavaillon, there are seventeen bakers listed in the Pages Jaunes, but we had been told that one establishment was ahead of all the rest in terms of choice and excellence, a vertiable palais de pain. At Chez Auzet, so they said, the baking and eating of breads and pastries had been elevated to the status of a minor religion.' This was written in 1988 in one of Peter Mayle's notebooks as he researched A Year in Provence. And ever since his first visit, the Boulangerie Auzet has remained one of his favourite places in the world. Many more people came to visit the bakery after A Year in Provence was published, all wanting more than just bread. They wanted ingredients, recipes, tips - anything that might help them recreate Boulangerie Auzet in their own kitchens. Confessions of a French Baker will do just that. It will decribe how to make bread and pastries, the secret of handling dough correctly, the history of the shop, some anecdotes, hints and tips, in short, a way of bringing Boulangerie Auzet into your own home.

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