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

Kaplan, Steven Laurence

Editorial: Duke University Press Books
ISBN 10: 0822359243 / ISBN 13: 9780822359241
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0822359243 Crisp, clean, unread book with some shelfwear - NICE. N° de ref. de la librería

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Sinopsis: 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.

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

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Título: Good Bread Is Back: A Contemporary History ...
Editorial: Duke University Press Books
Encuadernación: PAPERBACK
Condición del libro: Very Good

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1.

Kaplan, Steven Laurence
Editorial: Duke Univ Pr (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
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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

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Descripción Estado de conservación: New. Nº de ref. de la librería 23053225-n

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Kaplan, Steven Laurence
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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

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Kaplan, Steven Laurence
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Descripción Duke University Press, 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

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Steven L Kaplan, Steven Laurencekaplan, Kaplan, Catherine Porter, Catherine Porter
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ISBN 10: 0822359243 ISBN 13: 9780822359241
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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

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Steven Laurence Kaplan (author), Catherine Porter (translator)
Editorial: Duke University Press Books 2015-02-16, Durham (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
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Descripción Duke University Press Books 2015-02-16, Durham, 2015. paperback. Estado de conservación: New. Nº de ref. de la librería 9780822359241

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Kaplan, Steven Laurence
Editorial: Duke University Press Books
ISBN 10: 0822359243 ISBN 13: 9780822359241
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Descripción Duke University Press Books. PAPERBACK. Estado de conservación: Very Good. 0822359243 Crisp, clean, unread book with some shelfwear - NICE. Nº de ref. de la librería Z0822359243Z2

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Steven Laurence Kaplan
Editorial: Duke University Press, United States (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
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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

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Steven Laurence Kaplan
Editorial: Duke University Press, United States (2015)
ISBN 10: 0822359243 ISBN 13: 9780822359241
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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

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

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