The Breads of France and How to Bake Them in Your Own Kitchen by Bernard Clayton

  • Fauchon's Hawaiian bread (Pain Hawaiien Fauchon)

    from The Breads of France: and How to Bake Them in Your Own Kitchen The Breads of France by Bernard Clayton

    • Categories: Bread & buns, sweet; French
    • Ingredients: all-purpose flour; flaked coconut; butter; dried milk; eggs; hazelnuts; active dry yeast
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  • ISBN 10 0020094701
  • ISBN 13 9780020094708
  • Published Sep 01 1978
  • Format Paperback
  • Page Count 285
  • Language English
  • Countries United States
  • Publisher Simon & Schuster

Publishers Text

An instant classic upon publication in 1978, THE BREADS OF FRANCE introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting boulangeries both famous and unknown, collecting authentic bread recipes from some of the most esteemed bakers in France. The resulting treasure trove includes such classic regional breads as Petits Pains au Chocolat from Bracieux, Pain de Campagne from the Parisian master baker Poilâne, and Pumpkin-Cornmeal Bread from the French Basque country. Clayton’s recipes are written in a unique step-by-step style—instructions lucid and complete, questions anticipated and answered—that evolved from his experiences teaching bread-baking classes. Filled with delightful vignettes of French culture, history, and bread-baking lore and charming black-and-white photographs, The Breads of France is not just a glorious collection of bread recipes—it’s a window onto the world’s richest, most storied bread-baking tradition.

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