Marie-Laure Frechet regularly contributes to culinary magazines, founded a culinary festival, and is an avid home baker. Valerie Lhomme is a food photographer who regularly works for magazines including Madame Figaro, Vogue, Travel in France, Saveurs, and Marie-Claire Idees.
Upper Crust: Homemade Bread the French Way; Recipes and Techniques by Marie-Laure Frechet (Flammarion, Oct.) offers an introduction to the method used in France to create those sublime loaves. -LIBRARY JOURNAL Eighteen bakers share their knowledge and recipes in this magnificent book that is a cookbook, a piece of art, and a trip to the best of bakeries in the world. The first 200 pages are devoted to the mechanics and technique of bread baking: scoring, kneading and more with a wealth of information and photographs. The recipes start on page 201 and they are impressive and labeled per difficulty level. There is a chapter on traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. This will be a must have for the bread baker. -EAT YOUR BOOKS This is a volume for a deep dive into the baker's art. -HUNGRY TRAVELERS