Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It Tapa dura - 2006
de Steven Laurence Kaplan; Catherine Porter (Translator)
In this beautifully illustrated book for foodies and Francophiles alike, a leading expert on French bread takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality.
Descripción de contraportada
"Like its subject matter, this book is a delicious and irresistible labor of love. Steven Laurence Kaplan has distilled his vast knowledge of France and French bread into a delightfully readable story that is also a brilliant, illuminating model of how to write contemporary social history."--David A. Bell, Andrew W. Mellon Professor in the Humanities, Johns Hopkins University
Detalles
- Título Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It
- Autor Steven Laurence Kaplan; Catherine Porter (Translator)
- Encuadernación Tapa dura
- Edición 1st Edition
- Páginas 384
- Volúmenes 1
- Idioma ENG
- Editorial Duke University Press, Durham, North Carolina, U.S.A.
- Fecha de publicación November 2006
- Ilustrado Sí
- ISBN 9780822338338 / 0822338335
- Peso 1.61 libras (0.73 kg)
- Dimensiones 9.52 x 6.54 x 1.12 pulgadas (24.18 x 16.61 x 2.84 cm)
-
Temas
- Aspects (Academic): Historical
- Library of Congress subjects Bread - France
- Número de catálogo de la Librería del Congreso de EEUU 2006012769
- Dewey Decimal Code 641.815
Reseñas en medios
Citas
- Books & Culture, 05/01/2007, Page 12
- Library Journal, 03/15/2007, Page 89
- Univ PR Books for Public Libry, 01/01/2007, Page 1
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Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It
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