In Search of the Perfect Loaf : A Home Baker's Odyssey TXT book
9780143127628 English 0143127624 "An invaluable guide for beginning bakers." "The New York Times" An irresistible account of bread, bread baking, and one home baker s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette which later beat out professional bakeries to win the Best Baguette of D.C. but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.", "An invaluable guide for beginning bakers."-- The New York Times An irresistible account of bread, bread baking, and one home baker's journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the "Best Baguette of D.C."--but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread., An irresistible account of bread, bread baking, and one home baker's journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the "Best Baguette of D.C."--but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread., In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette - which later beat out professional bakeries to win the 'Best Baguette of D.C.' - but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread. 'Terrific . . . Fromartz is much more than an obsessive cook. He's also a fine reporter and writer. And Perfect Loaf is much more than a book about baking bread . . . What Fromartz is really writing about is how a deeper understanding of something leads to a deeper appreciation of it. He is showing us the world through a slice of bread.' Los Angeles Times ' An engaging and informative book . . . about, among many things, the return of artisan baking in France and its rise in the United States, the cultivation of wheat here and abroad, the magic and mystery of sourdough starters, and by no means least, the education of a baker.' Washington Post 'Terrific to read . . . This is the book for beginning and would-be bread bakers, with information on flours, sourdough making, loaf formation, and oven rejiggering anyone needs.' The Atlantic , 'The Best Food Books of 2014' 'A flavorful delight . . . Fromartz's 'Odyssey' is just that; he has stoked every coal when it comes to bread. Though this isn't a cookbook by any means, he does include nine recipes...... all graded by difficulty and annotated so that it's like having an expert at your side. Does he find the perfect loaf? He finds a lot more than that.' Kansas City Star, There are plenty of bread cookbooks on the market, but this is the first narrative account to explain the history and science of bread - along with Fromartz's own tips and recipes for baking professional-quality loaves in an ordinary home oven. Impeccably researched, wonderfully entertaining and featuring recipes and black-and-white photographs throughout, IN SEARCH OF THE PERFECT LOAF is a must-read for a new generation of bakers and anyone who loves handmade bread., Winner of the International Association of Culinary Professionals Award for Literary Food Writing. In 2009, journalist and home baker Samuel Fromartz was offered the assignment of a lifetime- to travel to France to work in a boulangerie. So began his four-year quest across the United States and Europe to hone not just his baguette baking, but also his knowledge of bread, from seed to table. The result is a fascinating personal account of the history, science, and production of bread - from sourdough in California to whole grain rye in Berlin and country wheat in the south of France - presented along with Fromartz's own tips and recipes for baking professional-quality loaves in an ordinary home oven. Impeccably researched and wonderfully entertaining, In Search of the Perfect Loaf is a must-read for a new generation of baker and anyone who loves handmade bread. 'If you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the 'baking secrets' he learned along the way.' Daniel Leader, founder of Bread Alone Bakery and author of Bread Alone ' An engaging and informative book . . . about, among many things, the return of artisan baking in France and its rise in the United States, the cultivation of wheat here and abroad, the magic and mystery of sourdough starters, and by no means least, the education of a baker.' The Washington Post 'This is no mere cookbook, but a journey . . . . Fromartz's evolution lays out a compelling path for anyone with flour, water, salt, and yeast and an appetite for the perfect loaf of bread.' Minneapolis Star Tribune
9780143127628 English 0143127624 "An invaluable guide for beginning bakers." "The New York Times" An irresistible account of bread, bread baking, and one home baker s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette which later beat out professional bakeries to win the Best Baguette of D.C. but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.", "An invaluable guide for beginning bakers."-- The New York Times An irresistible account of bread, bread baking, and one home baker's journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the "Best Baguette of D.C."--but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread., An irresistible account of bread, bread baking, and one home baker's journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the "Best Baguette of D.C."--but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread., In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette - which later beat out professional bakeries to win the 'Best Baguette of D.C.' - but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread. 'Terrific . . . Fromartz is much more than an obsessive cook. He's also a fine reporter and writer. And Perfect Loaf is much more than a book about baking bread . . . What Fromartz is really writing about is how a deeper understanding of something leads to a deeper appreciation of it. He is showing us the world through a slice of bread.' Los Angeles Times ' An engaging and informative book . . . about, among many things, the return of artisan baking in France and its rise in the United States, the cultivation of wheat here and abroad, the magic and mystery of sourdough starters, and by no means least, the education of a baker.' Washington Post 'Terrific to read . . . This is the book for beginning and would-be bread bakers, with information on flours, sourdough making, loaf formation, and oven rejiggering anyone needs.' The Atlantic , 'The Best Food Books of 2014' 'A flavorful delight . . . Fromartz's 'Odyssey' is just that; he has stoked every coal when it comes to bread. Though this isn't a cookbook by any means, he does include nine recipes...... all graded by difficulty and annotated so that it's like having an expert at your side. Does he find the perfect loaf? He finds a lot more than that.' Kansas City Star, There are plenty of bread cookbooks on the market, but this is the first narrative account to explain the history and science of bread - along with Fromartz's own tips and recipes for baking professional-quality loaves in an ordinary home oven. Impeccably researched, wonderfully entertaining and featuring recipes and black-and-white photographs throughout, IN SEARCH OF THE PERFECT LOAF is a must-read for a new generation of bakers and anyone who loves handmade bread., Winner of the International Association of Culinary Professionals Award for Literary Food Writing. In 2009, journalist and home baker Samuel Fromartz was offered the assignment of a lifetime- to travel to France to work in a boulangerie. So began his four-year quest across the United States and Europe to hone not just his baguette baking, but also his knowledge of bread, from seed to table. The result is a fascinating personal account of the history, science, and production of bread - from sourdough in California to whole grain rye in Berlin and country wheat in the south of France - presented along with Fromartz's own tips and recipes for baking professional-quality loaves in an ordinary home oven. Impeccably researched and wonderfully entertaining, In Search of the Perfect Loaf is a must-read for a new generation of baker and anyone who loves handmade bread. 'If you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the 'baking secrets' he learned along the way.' Daniel Leader, founder of Bread Alone Bakery and author of Bread Alone ' An engaging and informative book . . . about, among many things, the return of artisan baking in France and its rise in the United States, the cultivation of wheat here and abroad, the magic and mystery of sourdough starters, and by no means least, the education of a baker.' The Washington Post 'This is no mere cookbook, but a journey . . . . Fromartz's evolution lays out a compelling path for anyone with flour, water, salt, and yeast and an appetite for the perfect loaf of bread.' Minneapolis Star Tribune