Poilâne: The Secrets of the World-Famous Bread Bakery

For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.

Publisher Marketing: A bread manifesto and signature recipes from Poilâne, the internationally famous bakery that "revolutionized" bread in America --Alice Waters Biographical Note : APOLLONIA POILANE, the 35-year-old CEO of Poilâne, has been baking since she was a teenage apprentice. Besides supplying the Elysée Palace and 2,000 Parisian restaurants and retailers with bread, Poilâne ships to 40 countries daily. She lives in Paris, France. Brief Description : "For the first time, Poilãane provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. It tells the story of how Apollonia Poilãane, the third-generation baker and owner, took over the global business at eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash"-- Review Quotes : "In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." --Alice Waters, from the foreword "Poilâne... the P stands for Poilâne, but it could also stand for perfect." --Martha Stewart "Apollonia is bread roylaty. This is the book that all of us who care about bread--readers, bakers, bread buyers, bread eaters, and bread appreciators--want to read." --Dorie Greenspan "I will never forget the first time I stepped into Poilâne bakery. It was 1971, and my heart skipped a beat. You open the door off rue du Cherche-Midi and you're home--it's a home where fresh bread and apple starts are just coming out of the oven." --Ina Garten "Apollonia Poilâne is the fierce defender of a magical tradition and also a brave innovator for a new era. And now she has created a book that belongs in the kitchen of every baker (and every eater) who cares about quality, joy, and terroir." --Seth Godin, author, This is Marketing "More surprising, however, is that this is not a wonky book, written by one master baker for other master bakers. Rather it's a gentle, user-friendly cookbook that provides recipes which are sometimes utterly, beautifully simple." -- The Los Angeles Times Publisher Marketing : Epicurious ' "New Fall 2019 Cookbooks We Can't Wait to Cook From " Food & Wine 18 Essential New Cookbooks for Fall Amazon's pick for Biggest Cookbooks of Fall Chowhound 's Best New Cookbooks and Best New Baking Cookbooks for Fall 2019 "In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." --Alice Waters, from the foreword

Format: Hardcover | Pages: 288 | Publication Date: 2019-10-29