Label
All
0
Clear all filters

Les Pains

Breads

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About
For me, bread has always been significant not only because I love it but also because it goes so well with so many other foods, such as cheese, pâté, charcuterie, hot and cold meats and much more.

Bread is close to a religion in France. All over the country bakeries (boulangeries) take turns so that there is always one open every day of the week. On Saturdays and Sundays they are open all day. The best-known French bread of all, the classic baguette (meaning ‘stick’ in French) is the only bread to be sold at a fixed price across France because the government considers it essential to life! New batches appear on shelves all day long because it should always be eaten fresh, and can go chewy very quickly. You often see people riding bikes or on trains with a baguette under their arm.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title