Little Treatise on (good) Bread

TopicCooking

AuthorMartine Agrech

PublisherAdverbum

While the story of man and bread have intersected for more than 5000 years, and while works devoted to them take over whole sections of big libraries, is it still reasonable or appropriate to talk about bread? And what’s more, good bread?

Yes, because we cannot understand what is good bread if we do not first grasp the history of bread, its origin and social value.

Yes, because, independent of each one’s tastes, good bread answers to precise details, few in number, but impossible to circumvent if bread is to have true nutritional qualities.

Yes, because each of the bread-making steps, if they follow the rules of the art, participate in its merit.

Yes, also, because between traditional methods from the past and those used today, a choice must be made to make good bread.

Yes, again, because there are numerous kinds of good bread (including gluten-free) which reflects its infinite varieties.

And lastly, yes, because in order to appreciate all the aspects of bread, gourmet, but also cultural, knowing bread vocabulary helps enhance its gustative appreciation.

For Martine Agrech, born in a family of Southwest cereal farmers, bread deserves special attention in our diets. Keen to share her research and experience in this area, she offers, with this Little Treatise on (good) Bread, an approach that is historical, practical and cultural at the same time, perfect for understanding the stakes of good bread.