Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It

3,77 valoración promedio
( 13 valoraciones por Goodreads )
 
9780822359241: Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

From the Back Cover:

"Like its subject matter, this book is a delicious and irresistible labor of love. Steven Laurence Kaplan has distilled his vast knowledge of France and French bread into a delightfully readable story that is also a brilliant, illuminating model of how to write contemporary social history."--David A. Bell, Andrew W. Mellon Professor in the Humanities, Johns Hopkins University

About the Author:

Steven Laurence Kaplan is the Goldwin Smith Professor of European History at Cornell University. He is the author of The Bakers of Paris and the Bread Question, 1770-1775, also published by Duke University Press.
 

"Sobre este título" puede pertenecer a otra edición de este libro.

Los mejores resultados en AbeBooks

1.

Kaplan, Steven Laurence
Editorial: Duke Univ Pr (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos Cantidad: 1
Librería
Paperbackshop-US
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción Duke Univ Pr, 2015. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9780822359241

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 14,43
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,43
A Estados Unidos de America
Destinos, gastos y plazos de envío

2.

Kaplan, Steven Laurence
Editorial: Duke Univ Pr (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos Cantidad: 2
Librería
Pbshop
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción Duke Univ Pr, 2015. PAP. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780822359241

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 15,16
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,43
A Estados Unidos de America
Destinos, gastos y plazos de envío

3.

Steven Laurence Kaplan
Editorial: Duke University Press, United States (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos Paperback Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Duke University Press, United States, 2015. Paperback. Estado de conservación: New. Translation. Language: English . Brand New Book. Good Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike. Widely recognized as a leading expert on French bread, the historian 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 sets the stage for the comeback of good bread by describing 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. Centuries-old artisanal breadmaking techniques were giving way to conveyor belts that churned out flavorless fluff. 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. With a nudge from the millers (who make the flour) and assistance from the government, bakers rallied, reclaiming their reputations as artisans by marketing their traditionally made loaves as the authentic French bread.By the mid-1990s, bread officially designated as bread of the French tradition -bread made without additives or freezing-was in demand throughout Paris. What makes this artisanal bread good? Kaplan explains, meticulously describing the 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 to the sound bread should make when it comes out of the oven. He offers a system for assessing bread s quality and a language for discussing its attributes. A historian and a connoisseur, 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. Nº de ref. de la librería AAS9780822359241

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 20,02
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

4.

Steven Laurence Kaplan
Editorial: Duke University Press, United States (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos Paperback Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Duke University Press, United States, 2015. Paperback. Estado de conservación: New. Translation. Language: English . Brand New Book. 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. Nº de ref. de la librería AAS9780822359241

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 20,19
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

5.

Steven LaurenceKaplan
Editorial: Duke University Press
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos Cantidad: > 20
Librería
INDOO
(Avenel, NJ, Estados Unidos de America)
Valoración
[?]

Descripción Duke University Press. Estado de conservación: New. Brand New. Nº de ref. de la librería 0822359243

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 17,78
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,01
A Estados Unidos de America
Destinos, gastos y plazos de envío

6.

Steven Laurence Kaplan (author), Catherine Porter (translator)
Editorial: Duke University Press Books 2015-02-16, Durham (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos paperback Cantidad: 1
Librería
Blackwell's
(Oxford, OX, Reino Unido)
Valoración
[?]

Descripción Duke University Press Books 2015-02-16, Durham, 2015. paperback. Estado de conservación: New. Nº de ref. de la librería 9780822359241

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 20,89
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,34
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

7.

Kaplan, Steven Laurence
Editorial: Duke University Press Books (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos Paperback Cantidad: 1
Librería
Murray Media
(North Miami Beach, FL, Estados Unidos de America)
Valoración
[?]

Descripción Duke University Press Books, 2015. Paperback. Estado de conservación: New. Nº de ref. de la librería 0822359243

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 21,79
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,57
A Estados Unidos de America
Destinos, gastos y plazos de envío

8.

Steven LaurenceKaplan
Editorial: Duke Univ
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos Tapa blanda Cantidad: 1
Librería
C. Clayton Thompson - Bookseller
(BOONE, NC, Estados Unidos de America)
Valoración
[?]

Descripción Duke Univ. Estado de conservación: BRAND NEW. BRAND NEW Softcover A Brand New Quality Book from a Full-Time Veteran Owned Bookshop in business since 1992!. Nº de ref. de la librería 2595568

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 24,75
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
A Estados Unidos de America
Destinos, gastos y plazos de envío

9.

Steven Laurence Kaplan
Editorial: Duke University Press Books
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos Paperback Cantidad: 2
Librería
BuySomeBooks
(Las Vegas, NV, Estados Unidos de America)
Valoración
[?]

Descripción Duke University Press Books. Paperback. Estado de conservación: New. Paperback. 384 pages. 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 Frances 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 breads 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9780822359241

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 21,71
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,40
A Estados Unidos de America
Destinos, gastos y plazos de envío

10.

Steven L Kaplan, Steven Laurencekaplan, Kaplan, Catherine Porter, Catherine Porter
Editorial: Duke University Press
ISBN 10: 0822359243 ISBN 13: 9780822359241
Nuevos Paperback Cantidad: 5
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración
[?]

Descripción Duke University Press. Paperback. Estado de conservación: new. BRAND NEW, Good Bread is Back: A Contemporary History of French Bread, the Way it is Made, and the People Who Make it, Steven L Kaplan, Steven Laurencekaplan, Kaplan, Catherine Porter, Catherine Porter, 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. Nº de ref. de la librería B9780822359241

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 17,53
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 7,75
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda