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Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes - GOOD
US $4.39
ApproximatelyC $5.92
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections.
Out of Stock18 sold
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Located in: Montgomery, Illinois, United States
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eBay item number:264719733615
Item specifics
- Condition
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 140004474X
- Book Title
- Confessions of a French Baker : Breadmaking Secrets, Tips, and Recipes
- Publisher
- Knopf Doubleday Publishing Group
- Item Length
- 6.9 in
- Publication Year
- 2005
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.7 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / French, Courses & Dishes / Bread, Methods / Baking
- Item Weight
- 7.3 Oz
- Item Width
- 5.2 in
- Number of Pages
- 112 Pages
About this product
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
140004474X
ISBN-13
9781400044740
eBay Product ID (ePID)
16038801626
Product Key Features
Book Title
Confessions of a French Baker : Breadmaking Secrets, Tips, and Recipes
Number of Pages
112 Pages
Language
English
Publication Year
2005
Topic
Regional & Ethnic / French, Courses & Dishes / Bread, Methods / Baking
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.7 in
Item Weight
7.3 Oz
Item Length
6.9 in
Item Width
5.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-045182
Dewey Edition
22
Dewey Decimal
641.8/15
Synopsis
In this charming guide to the pleasures of Provence, Mayle delivers a delightful meditation on the rich pleasures of the humble loaf. Includes precise instructions for making 14 kinds of bread. 25 drawings & 6 photos in text., 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 workslapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, b'tards, 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., 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 Provenal 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, batards, 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.
LC Classification Number
TX769.M375 2005
Item description from the seller
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This is an outstanding seller to deal with. Fair prices that are more than reasonable in this economy. The product is in better condition than described, a true value for my money. Packaged and shipped well shows seller has concern for the products he sells to arrive in excellent condition. The seller is friendly and communicates timely with his customers. I highly recommend this seller and would do business again anytime. Thank you.
y***e (1006)- Feedback left by buyer.
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COVER TORN FROM SIDE OF PAGES BUT I WILL GLUE BACK!
This is an outstanding seller to deal with. Fair prices that are more than reasonable in this economy. The product is in better condition than described, a true value for my money. Packaged and shipped well shows seller has concern for the products he sells to arrive in excellent condition. The seller is friendly and communicates timely with his customers. I highly recommend this seller and would do business again anytime. Thank you!
s***t (535)- Feedback left by buyer.
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This is outstanding seller to deal with. Fair prices that are more than reasonable. The product is in better condition than described, a true value for my money. Packaged and shipped well shows seller has concern for the products they sell and arrives in excellent condition. The seller is very friendly and communicates well with customers. I highly recommend this seller and would do business again anytime without hesitation.
Product ratings and reviews
Most relevant reviews
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Insight into baking French bread from the author of “a year in Provence”
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