Poilâne: The Secrets of the World-Famous Bread Bakery (Hardcover)

Poilâne: The Secrets of the World-Famous Bread Bakery Cover Image
By Apollonia Poilâne, Philippe Santamaria (By (photographer))
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Epicurious' "New Fall 2019 Cookbooks We Can't Wait to Cook From"
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Amazon's pick for Biggest Cookbooks of Fall
Chowhound's Best New Cookbooks and Best New Baking Cookbooks for Fall 2019


"In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy."
—Alice Waters, from the foreword


To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.
Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread.

About the Author


APOLLONIA POILANE, the 35-year-old CEO of Poilâne, began life cradled in a crib made from a bread basket. She has expanded the business internationally, and Poilâne now ships to more than 5,000 loaves to forty countries. Poilâne has six bakehouses in Paris, London, and Antwerp.

Praise For…


"In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy."
—Alice Waters, from the foreword

"Poilâne... the P stands for Poilâne, but it could also stand for perfect."
—Martha Stewart

"Apollonia is bread roylaty. This is the book that all of us who care about bread—readers, bakers, bread buyers, bread eaters, and bread appreciators—want to read."
—Dorie Greenspan

"I will never forget the first time I stepped into Poilâne bakery. It was 1971, and my heart skipped a beat. You open the door off rue du Cherche-Midi and you're home—it's a home where fresh bread and apple starts are just coming out of the oven."
—Ina Garten

"Apollonia Poilâne is the fierce defender of a magical tradition and also a brave innovator for a new era. And now she has created a book that belongs in the kitchen of every baker (and every eater) who cares about quality, joy, and terroir.”
—Seth Godin, author, This is Marketing
 


Product Details
ISBN: 9781328810786
ISBN-10: 132881078X
Publisher: Rux Martin/Houghton Mifflin Harcourt
Publication Date: October 29th, 2019
Pages: 288