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Confessions Of A French Baker - Breadmaking secrets, tips and recipes

Edition en anglais

  • Sphere

  • Paru le : 03/06/2009
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... > Lire la suite
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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.

Fiche technique

  • Date de parution : 03/06/2009
  • Editeur : Sphere
  • ISBN : 978-0-7481-1246-3
  • EAN : 9780748112463
  • Format : ePub
  • Caractéristiques du format ePub
    • Protection num. : Contenu protégé

À propos de l'auteur

Biographie de Peter Mayle

Peter Mayle has contributed to a wide range of publications in England, France and America and his work has been translated into 22 languages.

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