Poilne
Author(s): Apollonia Poilne

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“In many ways, the good bread we have now in the United States exists thanks to Poilne. Poilne bakery and the Poilne 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 Poilne. Ina Garten raves about the breads extraordinary quality. Martha Stewart says the P in Poilne stands for perfect. For the first time, Poilne provides detailed instructions so bakers can reproduce its unique hug-sized sourdough loaves at home, as well as the bakerys other much-loved breads and pastries. It tells the story of how Apollonia Poilne, 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 bakerys 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, Poilne traces the hours in a bakers day, blending narrative, recipes, and Apollonias philosophy of bread.

Review(s):
“In many ways, the good bread we have now in the United States exists thanks to Poilne. Poilne bakery and the Poilne 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 “Poilne… the P stands for Poilne, but it could also stand for perfect.” Martha Stewart “Apollonia is bread roylaty. This is the book that all of us who care about breadreaders, bakers, bread buyers, bread eaters, and bread appreciatorswant to read.” Dorie Greenspan “I will never forget the first time I stepped into Poilne bakery. It was 1971, and my heart skipped a beat. You open the door off rue du Cherche-Midi and you’re homeit’s a home where fresh bread and apple starts are just coming out of the oven.” Ina Garten “Apollonia Poilne 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 its a gentle, user-friendly cookbook that provides recipes which are sometimes utterly, beautifully simple.” The Los Angeles Times

ISBN:9781328810786