Upper Crust: Homemade Bread the French Way: Recipes and Techniques
The quintessential staple of French cuisine is the humble baguette, but the country’s bread baking tradition, along with variations assimilated from other world cultures, offers a vast repertoire.
Eighteen expert bakers, pastry makers, or chefs share the sweet and savory recipes that have forged the French bakery’s enviable reputation. From round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos.
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