Confessions of a French Baker by Peter Mayle
Breadmaking Secrets, Tips, and Recipes

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Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads “had been elevated to the status of a minor religion.” Its name: Chez Auzet.Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provençal bakeries, to tell us about breadmaking at its finest.Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work–slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bâtards, and boules. Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence’s oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.

From the Hardcover edition.

About Peter Mayle

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Peter Mayle is the author of twelve previous books, six of them novels. A recipient of the Légion d'Honneur from the French government for his cultural contributions, he has been living in Provence with his wife, Jennie, for twenty years.
Published April 2, 2009 by Knopf. 91 pages
Genres: Cooking. Non-fiction

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Publishers Weekly

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This petit but useful compendium contains centuries-old Provençal lessons in bread making as relayed to Francophile foodie and memoirist Mayle (A Year in Provence</EM

Oct 10 2005 | Read Full Review of Confessions of a French Baker...

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