It's so easy to define bread : mix a bit of flour with water, salt and yeast, knead well and let rise before baking. But that has nothing to do with the bread I love and cherish, even if the basics remain the same Bread was born with humankind. Older grains such as millet, barley, oats, rye ans wheat were consumed in different ways -raw, boiled or roasted. Their agriculture is a reflection of the harmony that links man to nature.
The history of humankind has progressed in the parallel with that of bread. In times of peace and of war, bread was always the dominent element for survival. Social, economic, and religious life made it a crucial staple. Today's bakery is a mixture of quick solutions, a return of crafted know-how, and a search for the art of making fine bread. Bread to me is the living element. Every day features a new dialogue, a new adventure and a new challenge.
My belove bakers know this and do their utmost giving of themselves to succeed at the subtle art of breadmaking and fulfill their creativity. So one of these luckier days, give it a try ! Push the back door at your local bakery and try your hand with some dough. Create a new world for you and yours. You might even be able to hear that beautiful crackling melody...
Collection : Dix façons de préparer
Langue : Anglais
Format H : 213
Format L : 123
Poids : 45 g
Epaisseur : 2
Nombre de pages : 24
Vous aimerez aussi
Goûters et desserts extraordinaires - le manuel sucré du petit pâtissier
- Plus de détails
Les cuisiniers de la republique francaise (version gb) - their finest recipes
Dans la même collection
Le navet, dix façons de le préparer
La polenta : dix façons de la préparer
Le chocolat : dix façons de le préparer