Bernard Clayton traveled through France, knocking on doors of boulangeries (the bread bakers of France) carrying a copy of his first cookbook to prove his bona fides. The French boulangers welcomed him in and let him bake with them for several days in each regional bakery, the culinary centers for French bread baking.
Clayton had enormous sensitivity to both the traditional processes and an ability, akin to Julia Child's to (a) convert it to processes that work in American home kitchens with American ingredients, and (b) describe the steps, the feel, the sensory guides to replicating these recipes.
The Breads of France is an excellent addition to your vintage French recipe collection or home library.
The book The Breads of France is in good shape for its age with no rips or tears. Please note the wear on the cover and fading on the top front book board.
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We source from local estate sales in the Great Lakes Bay Region, only purchasing the highest quality books.
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