Upper Crust: Homemade Bread the French Way: Recipes and Techniques
Marie-Laure Fréchet and Valérie Lhomme
Eighteen expert bakers, pastry makers, or chefs share the sweet and savory recipes that have forged the French bakery’s enviable reputation—from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame, Matcha tea rolled bread, buckwheat and seaweed galets, and honey, fig, and hazelnut rye. A chapter devoted to traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. Recipes include pains surprise, croque-monsieur, onion soup with cheese croutons, and desserts such as pain perdu and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time required, type of starter, and whether a recipe is gluten-free.
Marie-Laure Fréchet regularly contributes to culinary magazines, founded a culinary festival, and is an avid home baker.
Valérie Lhomme is a food photographer who regularly works for magazines including Madame Figaro, Vogue, Travel in France, Saveurs, and Marie-Claire Idées.