Book by Gage, Fran
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(Gage's) Bread and Chocolate: My Food Life in and Around San Francisco...is a singular blend of memoir, meditation, culinary advice, and recipes. -- San Francisco Bay Guardian, Jan. 13-19, 1999
Fran Gage's prose is as delicious as her recipes. Bread and Chocolate ranks with the best food writing of the 20th century. -- Nick Maglieri, author of How To Bake
Fran's charming book of food essays is as irresistible as a warm croissant. Her enviable adventures in food-focused Northern California will remind many of us why we live there. -- San Francisco Chronicle
Gage combines the informality of a journal with some fairly sophisticated recipes (vegetable timballo, for example), producing an ingratiating, unpretentious memoir with the charm of Under the Tuscan Sun. -- Booklist, May 15, 1999
I have followed Fran Gage for decades - from teaching French pastries in her home kitchen to her prize-winning ... bakery. Her delightful book, sort of a culinary Tales of the City, begs to be read - and more than once! -- Beth Hensberger, author of The Bread Bible
In the midst of so may new cookbooks, this is a book that shines. It reflects Fran Gage's wonderful taste and deep knowledge about cooking and baking. Not only will you learn a lot, her sixty carefully chosen recipes, plus warm personal stories will give you great pleasure. Buy this book! -- Marion Cunningham, author of The Fannie Farmer Cookbook
Like a fine painting that blends style and storytelling, Bread and Chocolate captures the soul of food, friends and life in everybody's favorite city. Fran Gage's serendipitous encounters and resultant recipes inspire us to savor the joys of our own kitchen." -- Flo Braker, author of The Simple Art of Perfect Baking
Reading this collection of short food fables has been like settling in a comfortable chair next to (Fran Gage), delving into her very thoughts and memories. Meeting Fran through her words and recipes is like tasting one of her plum tartlettes. Her recipes burst off the pages with zesty flavor. Her stories offer a rich, deep sense of the textures of food and of life itself. This is a book to keep bedside and in the kitchen! -- Antonia Allegra
The former owner of a well-known patisserie in San Francisco writes about her life with food. Each chapter begins with a brief essay--recalling a friend's favorite food, discussing a food trend, remembering a first encounter with a certain dish--followed by recipes that pick up the theme. Gage combines the informality of a journal with some fairly sophisticated recipes (vegetable timballo, for example), producing an ingratiating, unpretentious memoir with the charm of Under the Tuscan Sun. Bakers will be especially attracted to Gage's musings on pastries and her chapter devoted to chocolate (the chocolate pound cake sounds particularly enticing). Foodie memoirs are threatening to become a cliche, but Gage's amiable account reaffirms the genre's appeal: to evoke the way a well-lived life can be joyously anchored to the sight, smell, and taste of food. Bill Ott
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