The book of bread / Jérôme Assire ; preface by Bernard Clavel.

Format:

Book

Author/Creator:

Assire, Jérôme.

Contributor:

Clavel, Bernard, 1923-2010.

Wood, Bernard.

Laurie Burrows Grad Collection (University of Pennsylvania)

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Standardized Title:

Livre du pain. English

Language:

English

Subjects (All):

Bread.

Bread--History.

History.

Penn Provenance:

Grad, Laurie Burrows (donor)

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

192 pages : illustrations (some color), color portraits. ; 29 cm

Place of Publication:

Paris ; New York : Flammarion, [1996]

Summary:

In this stunning volume, the food connoisseur Jerome Assire shares his love of bread from its historic role as a staple food to the savory recipes developed by today's master bakers. International in focus, it includes tips on how to cook, select, and serve bread, as well as an extensive connoisseur's guide to the best breads available throughout the world. 250 color illustrations.

Contents:

The taste of bread / Bernard Clavel

The staff of life

Bread of yesteryear

From sowing to milling

The baker's art

Breads of France

Breads of the world

Bread for the gourmet

Connoisseur's guide.

Notes:

Includes bibliographical references (page 188) and index.

Translated from the French by David Radzinowicz Howell. Edited by Bernard Wooding.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries i n 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

Malgieri Collection copy is "numéro d'édition: 1025".

ISBN:

2080136259

OCLC:

153756510

Online:

Laurie Burrows Grad Collection Home Page