-An invaluable guide for beginning bakers.---The New York Times
An irresistible account of bread, bread baking, and one home baker's journey to master his craft
In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the -Best Baguette of D.C.---but his knowledge of bread, from seed to table.
For the next four years, Fromartz traveled across the United States and Europe, perfecting his...