In the spirit of A Year in Provence comes the romantic tale of a woman, a baker, and their loaf "[T]he printed page alone will evoke the crackling noises and the toasty aroma of cooling loaves in Jean-Claude Choquet's boulangerie."
—William Castle, The Boston Globe
Overcome by a passion for French bread, Sara Mansfield Taber travels to Brittany in search of a loaf that, like the lifestyle which must surely accompany it, is perfect in its simplicity. After many months of seeking, she tears off a hunk of pain trois rivières made by Gold Medal Baker Monsieur Jean-Claude Choquet of Blain, Loire-Atlantique. It "smelled like heaven and tasted a mile deep." It tasted honest. Here was her loaf.
A deliciously satisfying mixture of history, science, travel narrative, and romance (could anything be more powerful than bread love?), Bread of Three Rivers reminds us that nothing, no matter how basic, is as simple as it would seem.
"Bread of Three Rivers . . . is a work dripping with charm and more importantly is a homage to artisan French baking and the culture that sustains it."
—Sophie Herron, Slow Food
"synopsis" may belong to another edition of this title.
Sara Mansfield Taber has taught at the University of Minnesota and the graduate writing program at Johns Hopkins University. In 1996 she earned a William B. Sloane Fellowship in Nonfiction to the Bread Loaf Writer's Conference. She lives in France and Washington, D.C.From Library Journal:
Frustrated with the hectic Washington, DC, lifestyle and disappointed with the perpetually busy lives of Americans, Taber attempts to find delight in a simple, honest loaf of French bread. As many others before her, she flees to France to immerse herself in the cuisine of the country and to write about it. Unlike others, she concentrates solely on the search for "a wonderful French loaf" and the story behind it. Traveling across France to research each ingredient salt, wheat, water, and yeast she interviews the individuals who provide each ingredient to the baker of her perfect loaf. What results is a romanticized book that is equal parts history, travel narrative, and culinary scientific process. A former university professor and participant in the 1996 Bread Loaf Writers' Conference, Taber has written a literary title filled with metaphor, but her irritation with the American way of life and its global influence detracts from what is an otherwise fascinating look into the complexities of seemingly mundane ingredients. Readers interested in food writing are more likely to be entertained by Peter Mayle's French Lessons (Knopf, 2001). Recommended for larger collections. Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Copyright 2001 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
Book Description Beacon Press, Boston, MA, U.S.A., 2001. Hard Cover. Book Condition: New. Dust Jacket Condition: New. First Edition/First Printing. 242pp. Mint. Size: 8vo - over 7¾" - 9¾" tall. Hardback. Bookseller Inventory # 011489
Book Description Beacon Press, 2001. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110807072389
Book Description Beacon Press, Boston, 2001. Hardcover. Book Condition: New. Dust Jacket Condition: New. 1st Edition. SIGNED -- First Edition, with correct number line sequence, no writing, marks, underlining, or bookplates. Signed by the author on the title page. No remainder marks. Spine is tight and crisp. Boards are flat and true and the corners are square. Dust jacket is not price-clipped. This collectible, " NEW" condition first edition/first printing signed copy is protected with a polyester archival dust jacket cover. Beautiful signed collectible copy. GIFT QUALITY. Signed by Author(s). Bookseller Inventory # 004618
Book Description Beacon Press. Hardcover. Book Condition: New. 0807072389 New Condition. Bookseller Inventory # NEW7.1319448