The American Boulangerie: French Pastries and Breads for the Home Kitchen

by Rigo, Pascal; Field, Carol; Moore, Paul

• ISBN13: 9781579595272
• ISBN10: 1579595278
• Format: Hardcover
• Copyright: 2003-10-01
• Publisher: Bay Books

Summary

The art of French baking has historically been handed down from generation to generation, and from master baker to apprentice ... until now. The American Boulangerie presents the true French bakery experience while featuring traditional family techniques for baking over seventy authentic recipes. Dark, rich, chewy breads like Pain au Levain are included along with decadent indulgences like Tarte au Fromage de Chevre et aux Figues (Goat Cheese Tart with Figs), Pot de Cremes and simple, delectable treats like genuine Macarons de Paris and the addictive mahogany-colored Canneles de Bordeaux. The French boulangerie is recognized the world over as a bastion of the fine art of baking and The American Boulangerie has harnessed all the passion, guidance, and elan of one of the greatest practitioners of this art. Pascal Rigo and his crew of bakers and pastry chefs at the fabulous Boulangerie Bay Bread in San Francisco pour the knowledge of many lifetimes and many provinces into this exceptional baking book. Book jacket.

Author Biography

Born in Bordeaux, Pascal Rigo has spent virtually his entire life baking and has truly lived this traditional art. His deep understanding of French baking derives from years spent working for several prestigious bakers near Bordeaux and in Paris. In America, he found two successful artisanal bakeries before launching Boulangerie Bay Bread. Currently he owns four bakeries and five popular restaurants

Table of Contents

Foreword	p. ix
The Boulanger's Apprentice	p. 1
Ingredients and Tools of the Baker's Trade	p. 11
Les Pains: Breads	p. 19
Les Viennoiseries: Croissants and Pastries	p. 37
Les Quiches, les Tartines, et les Sandwiches: Savory Tarts, Open-faced Sandwiches, and Sandwiches	p. 57
Les Specialites de la Maison: House Specialties	p. 83
La Patisserie Rustique: Country-Style Pastives	p. 113
Galettes et Crepes: Pancakes	p. 159
Acknowledgments	p. 170
Resources	p. 174
Index	p. 175
Table of Equivalents	p. 180
Table of Contents provided by Ingram. All Rights Reserved.