Los Angeles Times, October 15, 2003
Altogether, it's a terrific, definitive collection of the most classic French baked goods, charmingly written, and gorgeously photographed...
Book Description
How can one experience the wonderful freshly baked products of a French bakery without visiting France? Simply by following the instructions and guidance of Pascal Rigo, offered here in more than 70 recipes, many illustrated with color photographs. He, along with his crew of bakers and pastry chefs, has poured into this book the secrets of ancient family recipes, the knowledge of experienced professional cooks, and the traditions and techniques of various French regions. The result is chewy, dark, and rich breads like Pain au Levain; light crisp ones like Pain de Épi; buttery croissants to dip into cafe au lait; savory Quiche Lorraine and sweet fruit tarts; as well as tempting desserts including pound cake, poached pears, and Pots de Creme.
Excerpted from The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen by Pascal Rigo. Copyright © 2003. Reprinted by permission. All rights reserved.
Excerpt from the introduction by Pascal Rigo: "Our days begin with bread and pastry, and our life is filled with the aroma of the bakery... My kids breathe in those smells. They see the importance of hard work, the value of respect for the customer, and most of all, the beautiful results that simplicity and authenticity can bring. Those are the gifts I want most to give to them... and I hope this book will also give you a taste of our passion."
The American Boulangerie: French Pastries and Breads for the Home Kitchen FROM THE PUBLISHER
The art of French baking has historically been handed down from generation to generation, and from master baker to apprentice ... until now. The American Boulangerie presents the true French bakery experience while featuring traditional family techniques for baking over seventy authentic recipes. Dark, rich, chewy breads like Pain au Levain are included along with decadent indulgences like Tarte au Fromage de Chevre et aux Figues (Goat Cheese Tart with Figs), Pot de Cremes and simple, delectable treats like genuine Macarons de Paris and the addictive mahogany-colored Canneles de Bordeaux. The French boulangerie is recognized the world over as a bastion of the fine art of baking and The American Boulangerie has harnessed all the passion, guidance, and elan of one of the greatest practitioners of this art. Pascal Rigo and his crew of bakers and pastry chefs at the fabulous Boulangerie Bay Bread in San Francisco pour the knowledge of many lifetimes and many provinces into this exceptional baking book.
Art & Photography
Book Info
