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Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It download ebook

by Steven Laurence Kaplan,Catherine Porter

Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It download ebook
ISBN:
0822338335
ISBN13:
978-0822338338
Author:
Steven Laurence Kaplan,Catherine Porter
Publisher:
Duke University Press Books (December 20, 2006)
Language:
Pages:
384 pages
ePUB:
1380 kb
Fb2:
1297 kb
Other formats:
mobi mbr lit doc
Category:
Regional & International
Subcategory:
Rating:
4.8

Good Bread Is Back book. The French government has twice knighted Kaplan for his contributions to the sustenance and nourishment of French culture. Books by Steven Laurence Kaplan.

Good Bread Is Back book. Good Bread Is Back is a beautifully illustrated book for foodies. Widely recognized as a leading expert on French bread, the historian Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan sets the stage for t Good Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike.

Good Bread Is Back will become the canonical book on 20th century French baking, not only in English but in. .Students of French history and food will find completely absorbing and it should be required reading for any professional.

Good Bread Is Back will become the canonical book on 20th century French baking, not only in English but in French to. -The Fresh Loaf. or anyone with a broad interest in bread, the book is an excellent and comprehensive look at the product and how it has shaped, and been shaped by, French society. not just the leading authority on French bread but the conscience of French baking-a conscience that does not hesitate to tu. "Students of French history and food will find completely absorbing and it should be required reading for any professional.

In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good.

Good Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike. Centuries-old artisanal breadmaking techniques were giving way to conveyor belts that churned out flavorless fluff.

Steven Laurence Kaplan is the Goldwin Smith Professor of European History at Cornell University and Visiting .

Steven Laurence Kaplan is the Goldwin Smith Professor of European History at Cornell University and Visiting Professor of Modern History at the University of Versailles, Saint-Quentin. His many books include a guide to the best bread in Paris, Cherchez le pain: Guide des meilleures boulangeries de Paris, and The Bakers of Paris and the Bread Question, 1770-1775, also published by Duke University Press. Country of Publication. Good Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike.

Good Bread is Back: A Contemporary History of French Bread, The Way it is Made, and the People Who Make It (Duke University Press, 2006) Translation of Le Retour du bon pain. France, Malade du Corporatisme? (wrote two chapters and co-drafted introduction) (2004)

Good Bread is Back: A Contemporary History of French Bread, The Way it is Made, and the People Who Make It (Duke University Press, 2006) Translation of Le Retour du bon pain. France, Malade du Corporatisme? (wrote two chapters and co-drafted introduction) (2004). Cherchez le pain: Guide des Meilleures Boulangeries de Paris (2004).

Written by. Steven Laurence Kaplan. Manufacturer: Duke University Press Release date: 15 February 2007 ISBN-10 : 0822338335 ISBN-13: 9780822338338. add. Separate tags with commas, spaces are allowed. Use tags to describe a product . for a movie Themes heist, drugs, kidnapping, coming of age Genre drama, parody, sci-fi, comedy Locations paris, submarine, new york.

Good Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike. Widely recognized as a leading expert on French bread, the historian Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality.

Kaplan sets the stage for the comeback of good bread by describing how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. Centuries-old artisanal breadmaking techniques were giving way to conveyor belts that churned out flavorless fluff. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France’s sense of itself. With a nudge from the millers (who make the flour) and assistance from the government, bakers rallied, reclaiming their reputations as artisans by marketing their traditionally made loaves as the authentic French bread.

By the mid-1990s, bread officially designated as “bread of the French tradition”—bread made without additives or freezing—was in demand throughout Paris. What makes this artisanal bread good? Kaplan explains, meticulously describing the ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even to the sound bread should make when it comes out of the oven. He offers a system for assessing bread’s quality and a language for discussing its attributes. A historian and a connoisseur, Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.

Reviews:
  • Jediathain
It was a gift and the recipient liked it.
  • Nightscar
Every prime minister should read this book! Respect fermentation! Respect humanity! Totally enjoyed the social history of bread and a country.
  • mIni-Like
The book is an excellent source for those who believe that bread, butter and wine are the base food of the western civilization. The best book on the matter.
  • Brakree
A subject that I would really like to know more about but I just couldn't get into this. Is it badly edited? Very hard to follow,
  • Blackstalker
This book is so wordy that I gave up on it long before getting to any good stuff - if I would have found any good stuff. The book needs good editing.
  • Dozilkree
Was looking for something written in french in the mid 19thc century about the relationship between bakers, farmers and the villagers.
  • Uafrmaine
I've just downloaded this to the free pc kindle reader provided by amazon, and I'm reading the first chapter.

This is THE BOOK I've been waiting for. This is the history of French bread, it's for people like my husband and I who have been trying to perfect the perfect baguette for years. Literally YEARS. I have looked at Raymond Calvel's The Taste of Bread on google books, but you can't read the entire thing on it, so this may possibly be my next purchase after the Kaplan book.

If you are into the history of the baguette and want to know how baguettes caused, yes CAUSED the French Revolution then this is your book. I am also interested in how the French reacted during WW2 when they were forced to use inferior German flour instead of French flour and were making, once again, terrible baguettes. I have heard that the French were very depressed about the state of the baguette during that period and that the art of making baguettes was lost....

Some people to THIS DAY state that the taste of baguettes went downhill after the war, that the bakers no longer made the great bread that they had made before the war. Mr. Calvel and subsequently Mr. Kaplan set out to try and reverse this. Raymond Calvel worked diligently to bring back the recipes and the ways that the French had used before the entire horrible episode of WW2.

Raymond Calvel was also Julia Child's teacher at the Cordon Bleu, and he was one of the inspirations for Mr. Kaplan and this book. Mr. Kaplan is an incredible treasure, a bread historian...who is very respected in France (!) though he is American.
I WAS SOMEWHAT MISLED BY THE INFOR PROVIDED ABOUT THE BOOK BEFORE I BOUGHT. AS IT TURNS OUT YOU GET A COMPLETE HISTORY OF THE SOCIAL THROWS OF FRANCE ABOUT THE BREAD MAKERS OF FRANCE, I DIDN'T REALIZE BAKERIES WERE SOCIALIZED WITH PRICE CONTROLS. GO FIGURE, HOWEVER, THE BOOK IS BORING AS HELL. LOTS OF GENERALITIES . IF YOU WANT TO MAKE BREAD THE FRENCH WAY, BETTER BUY A COOK BOOK ON BREAD.