Isbn: 9780822359241 - good bread is back-cl: a contemporary history of french bread, the way it is made, and the people who make it (12 Ergebnisse)

Paperback. Zustand: Very Good. Good Bread Is Back-CL: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . …

Paperback. Zustand: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Zustand: New. 384.

Paperback. Zustand: Brand New. translation edition. 368 pages. 9.50x6.50x1.25 inches. In Stock.

Zustand: New. 2015. Translation. Paperback. . . . . . Books ship from the US and Ireland.

Zustand: NEW.

Kartoniert / Broschiert. Zustand: New. Leading French bread expert Steven Laurence Kaplan narrates the decline and rise of the French artisanal breadmaking tradition, explaining in detail the breadmaking process and the ideal characteristics of good bread.&Uumlber den Autor.

Taschenbuch. Zustand: Neu. Neuware - 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. Kaplan describes 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. 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. By the mid-1990s bakers rallied, and bread officially designated as 'bread of the French tradition' was in demand throughout Paris. Kaplan meticulously describes good bread's 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 the sound bread should make when it comes out of the oven. 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.…

Taschenbuch. Zustand: Neu. Good Bread Is Back | A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It | Steven Laurence Kaplan | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2015 | Duke University Press | EAN 9780822359241 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…