The French Baker: Authentic Recipes for Traditional Breads, Desserts, and Dinners, 1620879999

The French Baker: Authentic Recipes for Traditional Breads, Desserts, a: 1620879999: epub

Product details


  • Full Title: The French Baker: Authentic Recipes for Traditional Breads, Desserts, and Dinners
  • Autor: 
  • Print Length: 256 pages
  • Publisher: Skyhorse; 1 edition
  • Publication Date: November 6, 2013
  • Language: English
  • ISBN-10: 1620879999
  • ISBN-13: 978-1620879993
  • Download File Format | Size: epub |

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Head to the kitchen and get ready for a delicious voyage into French traditions and cuisine! Follow second generation–baker Sébastien Boudet from Paris to rural France, as he teaches the art of baking artisan breads, the craft of creating the perfect main course, and how to whip up desserts to die for. Containing luscious photographs of family, food, and the French countryside, and rich with delightful drawings, paintings, and illustrations, The French Baker tells the story (and the culinary secrets!) of a family devoted to the art of preparing beautiful food.

You’ll love these tasty recipes from the heart of France. Learn to make the perfect quiche lorraine, sourdough breads, bouillabaisse, duck confit, brioche, death by chocolate dessert, and so many more sweet and savory delights guaranteed to make anyone’s mouth water! Plus, a special section on baking non-GMO breads shows the advantages and better taste of breads baked with only natural ingredients.

A loving tribute to the techniques and traditions of France’s distinguished cuisine, The French Baker is must-have book for anyone in love with the eats, treats, and culture of this beautiful country. Bon appétit!

Editorial Reviews

About the Author

Sébastien Boudet was born in Paris, France to a family of bakers. In 2001, he moved to Stockholm where he founded Petite France, an award-winning all-in-one sourdough bakery, café, and restaurant. He has been featured on television, on the radio, and in numerous journals for his prominence in the “sourdough revolution” and his work with natural ingredient-based cooking. He lives in Stockholm, Sweden

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