Three baking instructors from the prestigious Ecole Hôtelière de Lausanne offer a broad overview of modern French bread standards. There are regional classics and French national icons as well as versions of world-renowned products ranging from bagels and tortillas to injera, pita, and blini.
Handsome photography of beautifully baked breads adds inspiration to instruction. And there's clearly some original imagination at work in the likes of a yeast-leavened zucchini and cranberry bread.
In addition to savory breads, there are sweetened enriched breads and viennoiserie, along with an assortment of sweet baked goods which fall outside the realm of bread, including cannele, scones, and speculoos.
Recipe instructions assume prior experience with bread making in a professional setting and are brief to the point of being curt.
In French. Hardcover. Color photographs throughout.