by Duperau
Le pain au rendez-vous de la gastronomie, Duperau (book)
$25.00
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Discover “Le Pain au rendez-vous de la gastronomie” (Bread at the Heart of Gastronomy), the cult classic by René Duperau and Muriel Duperau (1987 edition, hardcover).
Bread, a staple food in many cultures, is made simply from flour, water, and salt. Depending on traditions and regions, other ingredients enrich the recipe and give it unique flavors.
In France, bread is a true national passion. While the baguette remains the undisputed star of French tables, bakeries are overflowing with dozens of varieties that will tempt you: specialty breads, country loaves, multigrain breads, and many other artisanal delights.
Whether you are a baking enthusiast, a lover of French gastronomy, or simply looking for a beautiful book on the history and making of bread, this hardcover book, in excellent condition, is a must-have (or rediscover).
Features:
– Authors: René Duperau & Muriel Duperau
– Format: Hardcover
– Condition: Very good
– Year: 1987
– In French
Perfect for lovers of authentic French bread and baking expertise!
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