Description
Book SynopsisTrade Review"In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." —Alice Waters, from the foreword "Poilâne... the P stands for Poilâne, but it could also stand for perfect." —Martha Stewart "Apollonia is bread roylaty. This is the book that all of us who care about bread—readers, bakers, bread buyers, bread eaters, and bread appreciators—want to read." —Dorie Greenspan "I will never forget the first time I stepped into Poilâne bakery. It was 1971, and my heart skipped a beat. You open the door off rue du Cherche-Midi and you're home—it's a home where fresh bread and apple starts are just coming out of the oven." —Ina Garten "Apollonia Poilâne is the fierce defender of a magical tradition and also a brave innovator for a new era. And now she has created a book that belongs in the kitchen of every baker (and every eater) who cares about quality, joy, and terroir.” —Seth Godin, author, This is Marketing "More surprising, however, is that this is not a wonky book, written by one master baker for other master bakers. Rather it’s a gentle, user-friendly cookbook that provides recipes which are sometimes utterly, beautifully simple." —The Los Angeles Times —
