Book description
'In Cavaillon, there are seventeen bakers listed in the Pages Jaunes,
but we had been told that one establishment was ahead of all the rest in
terms of choice and excellence, a vertiable palais de pain. At Chez
Auzet, so they said, the baking and eating of breads and pastries had
been elevated to the status of a minor religion.' This was written in
1988 in one of Peter Mayle's notebooks as he researched A Year in
Provence. And ever since his first visit, the Boulangerie Auzet has
remained one of his favourite places in the world. Many more people came
to visit the bakery after A Year in Provence was published, all wanting
more than just bread. They wanted ingredients, recipes, tips - anything
that might help them recreate Boulangerie Auzet in their own kitchens.
Confessions of a French Baker will do just that. It will decribe how to
make bread and pastries, the secret of handling dough correctly, the
history of the shop, some anecdotes, hints and tips, in short, a way of
bringing Boulangerie Auzet into your own home. Peter Mayle has
contributed to a wide range of publications in England, France and
America and his work has been translated into 27 languages.
