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In Search of the Perfect Loaf: A Home Baker's Odyssey

by

In Search of the Perfect Loaf: A Home Baker's Odyssey Cover

ISBN13: 9780670025619
ISBN10: 0670025615
All Product Details

 

Synopses & Reviews

Publisher Comments:

An irresistible account of bread, bread baking, and one home baker's journey to master his craft.

In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette — which later beat out professional bakeries to win the “Best Baguette of D.C.” — but his knowledge of bread, from seed to table.

For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs.

Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.

Review:

"In this fun and informative memoir, Fromartz, a Washington, D.C.-based journalist and avid baker, recounts his journeys to Paris, Northern California, and other regions in pursuit of the craft of well-made bread. As a teenager in New York City, Fromartz picked up bread from neighborhood bakeries whose loaves 'defined bread for me when I was growing up.' Living in D.C. as an adult, the city's lack of freshly baked bread leads Fromartz to Paris, where he does a stint in an old school boulangerie in an attempt to learn how to make a baguette. Along the way, he provides a fascinating miniature course on the techniques involved in making different varieties (how much flour to sprinkle on a counter and how much time is required for leavening); baking methods used by our ancestors (slow fermentation) instead of the mechanized mass production that utilizes baker's yeast; and even a little history on grains and practices dating back to the Fertile Crescent. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Review:

“Thoroughly researched and engagingly written….This impressive work falls somewhere between a cookbook, an exploration of bread-baking techniques, and a history of bread....Even those who think they know bread will find something to gain here….Highly recommended.” Library Journal, starred review

Review:

“A consummate celebration of the deceptively simple loaf of bread….Besides imparting a history of grains and their places in culture over the past 105,000 years (when grain consumption appears to have begun), Fromartz includes step-by-step recipes for nurturing dough starters and for baking baguettes, flatbread, rye bread (which he learned to make in Berlin) and a loaf made from an artisanal grain, Turkey Red wheat….Richly detailed [and] lively.” Kirkus Reviews

Review:

"This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one, following his senses and questing after what is delicious, authentic, and pure." Alice Waters, vice president of Slow Food International, owner of Chez Panisse, and author of The Art of Simple Food

Review:

"In this lovely book, Sam Fromartz offers a signature mix of baking insights and wonderful storytelling as he hits the road to find his perfect loaf. If you make bread — or ever intend to — you need to read this book." Ruth Reichl, former editor-in-chief of Gourmet and author of Delicious!

About the Author

Samuel Fromartz's work has appeared in The New York Times, The Washington Post, and The Atlantic, among other publications. He lives in Washington, D.C.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

fflynn, December 20, 2014 (view all comments by fflynn)
What a pleasure to read and bake from this wonderful book.I plan to give it to my endocrinologist that unwinds on his day off baking for his family and medical staff.
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Product Details

ISBN:
9780670025619
Author:
Fromartz, Samuel
Publisher:
Viking Books
Edition Description:
Hardback
Publication Date:
20140931
Binding:
HARDCOVER
Language:
English
Pages:
320
Dimensions:
8.25 x 5.5 in 1 lb

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Related Subjects

Cooking and Food » Baking » Breads
Featured Titles » General

In Search of the Perfect Loaf: A Home Baker's Odyssey New Hardcover
0 stars - 0 reviews
$26.95 In Stock
Product details 320 pages Viking Books - English 9780670025619 Reviews:
"Publishers Weekly Review" by , "In this fun and informative memoir, Fromartz, a Washington, D.C.-based journalist and avid baker, recounts his journeys to Paris, Northern California, and other regions in pursuit of the craft of well-made bread. As a teenager in New York City, Fromartz picked up bread from neighborhood bakeries whose loaves 'defined bread for me when I was growing up.' Living in D.C. as an adult, the city's lack of freshly baked bread leads Fromartz to Paris, where he does a stint in an old school boulangerie in an attempt to learn how to make a baguette. Along the way, he provides a fascinating miniature course on the techniques involved in making different varieties (how much flour to sprinkle on a counter and how much time is required for leavening); baking methods used by our ancestors (slow fermentation) instead of the mechanized mass production that utilizes baker's yeast; and even a little history on grains and practices dating back to the Fertile Crescent. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Review" by , “Thoroughly researched and engagingly written….This impressive work falls somewhere between a cookbook, an exploration of bread-baking techniques, and a history of bread....Even those who think they know bread will find something to gain here….Highly recommended.”
"Review" by , “A consummate celebration of the deceptively simple loaf of bread….Besides imparting a history of grains and their places in culture over the past 105,000 years (when grain consumption appears to have begun), Fromartz includes step-by-step recipes for nurturing dough starters and for baking baguettes, flatbread, rye bread (which he learned to make in Berlin) and a loaf made from an artisanal grain, Turkey Red wheat….Richly detailed [and] lively.”
"Review" by , "This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one, following his senses and questing after what is delicious, authentic, and pure." Alice Waters, vice president of Slow Food International, owner of Chez Panisse, and author of The Art of Simple Food
"Review" by , "In this lovely book, Sam Fromartz offers a signature mix of baking insights and wonderful storytelling as he hits the road to find his perfect loaf. If you make bread — or ever intend to — you need to read this book."
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