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Epicurious' ""New Fall 2019 Cookbooks We Can't Wait to Cook From"" Food & Wine 18 Essential New Cookbooks for Fall 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.

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9781328810786

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In many ways, the good bread we have now in the United States exists thanks to Poilane. Poilane bakery and the Poilane 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 Poilane... the P stands for Poilane, 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 Poilane 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 Poilane 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

In many ways, the good bread we have now in the United States exists thanks to Poilane. Poilane bakery and the Poilane 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 Poilane... the P stands for Poilane, 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 Poilane 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 Poilane 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 More surprising, however, is that this is not a wonky book, written by one master baker for other master bakers. Rather it's a gentle, user-friendly cookbook that provides recipes which are sometimes utterly, beautifully simple. --The Los Angeles Times

Author Information

APOLLONIA POILANE, the 35-year-old CEO of Poilâne, has been baking since she was a teenage apprentice. Besides supplying the Elysee Palace and 2,000 Parisian restaurants and retailers with bread, Poilâne ships to 40 countries daily. She lives in Paris, France. Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school; it will soon incorporate a school lunch program in which students will prepare, serve, and share food they grow themselves, augmented by organic dairy products, grains, fruits, vegetables, meat, and fish--all locally and sustainably produced.David Lance Goines is a Berkeley printer and designer whose friendship with Alice Waters goes back more than thirty years. His famous posters, including his annual Chez Panisse birthday posters, are in the permanent Collections of the Smithsonian Institution in Washington D.C., the Musée des Arts Décoratifs at the Louvre in Paris, the Achenbach Foundation at the California Palace of the Legion of Honor in San Francisco. 

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