This book introduces you to the art of home bread baking. It does not try to imitate the bread found in bakeries, but rather to create authentic, original, and simplified home-baked breads. The author
This book introduces you to the art of home bread baking. It does not try to imitate the bread found in bakeries, but rather to create authentic, original, and simplified home-baked breads. The authors' selection of recipes and ingredients guarantees exceptional results. You'll be seduced by the flavours and varieties of bread: rustic unleavened bread, white and whole wheat bread, country bread, pita, naan, ciabatta, bagels, and more. Along with these wonderful breads are recipes for marvellous savoury and sweet accompaniments:
Lemon herb butter, olive oil butter, honey butter, old-fashioned maple butter o citrus chai marmalade, strawberry mint and black pepper jam, dark-chocolate-studded pear jam o tapenades, spreads, roasted garlic eggplant or seaweed caviar, creton, mousse o cheese recipes, desserts, and recipes for day-old bread.
This collection of recipes will bring warmth to your heart. Discover delicious recipes and original dishes to satisfy the most diverse tastes. Expert gourmets or Sunday cooks, here is cooking with many accents in all its colourful and wide-ranging diversity.
View Biographical note
A graduate of l'Ecole des hautes etudes commerciales in Montreal, Josee Fiset founded les boulangeries Premiere Moisson along with her mother and her two brothers.
Eric Blais graduated from l'Institut de tourisme et d'ehotellerie du Quebec in Hotel Management. For the past ten years he has contributed to the development of the catering service of the Premiere Moisson bakeries.