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Library | Shelf Number | Material Type | Status |
|---|---|---|---|
Searching... Chesterville Extention Library | 641.331 ASSI | Non Fiction | Searching... Unknown |
Searching... Inchanga Library | 641.331 ASSI | Non Fiction | Searching... Unknown |
Searching... New Germany Library | 641.331 ASSI HOME | Non Fiction | Searching... Unknown |
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Summary
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.
Reviews (1)
Library Journal Review
Food connoisseur Assire covers the origins, history, symbolism, and physical properties of bread. Chapters include details on various grains, milling processes, and the uses of different types of flour. From pain de campagne to pumpernickel, other chapters take readers on a world tour of breads. Assire neatly incorporates into the text such intriguing facts as the role bread and flour prices played in the French Revolution. He also discusses how to choose the best bread and the emerging market for gourmet breads. A connoisseur's guide to good bakeries, museums, and supply sources for bread and flour, as well as information on becoming a professional baker, form the conclusion. The book has a good balance of text and illustrations; the latter include many lush photographs and glowing examples from the art world. Public and academic libraries that can afford this book will find it worth the dough.John Charles, Scottsdale P.L., Ariz. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.