NAMED ONE OF THE BEST FOOD BOOKS OF 2014 BY THE ATLANTIC AND NATIONAL GEOGRAPHIC
"If you love great bread, you will love this book From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the baking secrets he learned along the way."
Daniel Leader, founder of Bread Alone Bakery and author of"Bread Alone"
"This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one."
Alice Waters, chef/owner of Chez Panisse and author of"The Art of Simple Food"
In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette which later beat out professional bakeries to win the Best Baguette of D.C. but his knowledge of bread, from seed to table.
For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs.
Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
About the Author
SAMUEL FROMARTZ is a business journalist whose work has appeared in Inc., Fortune Small Business, Business Week, the New York Times, and other publications. A recreational cook, he lives in Washington, D.C.