Winner of the International Association of Culinary Professionals Award for Literary Food Writing.
In 2009, journalist and home baker Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his four-year quest across the United States and Europe to hone not just his baguette baking, but also his knowledge of bread, from seed to table.
The result is a fascinating personal account of the history, science, and production of bread - from sourdough in California to whole grain rye in Berlin and country wheat in the south of France - presented along with Fromartz's own tips and recipes for baking professional-quality loaves in an ordinary home oven. Impeccably researched and wonderfully entertaining, In Search of the Perfect Loaf is a must-read for a new generation of baker and anyone who loves handmade bread.
