Bread

This book introduces you to the art of home bread baking. It does not try to imitate the bread found in bakeries, but rather to create authentic, original, and simplified home-baked breads. The authors’ selection of recipes and ingredients guarantees exceptional results. You’ll be seduced by the flavors and varieties of bread: rustic unleavened bread, white and whole wheat bread, country bread, pita, naan, ciabatta, bagels, and more. Along with these wonderful breads are recipes for marvelous savory and sweet accompaniments:

Lemon herb butter, olive oil butter, honey butter, old-fashioned maple butter
Citrus chai marmalade, strawberry, mint, and black pepper jam, dark-chocolate-studded pear jam

Tapenades, spreads, roasted garlic eggplant or seaweed caviar, creton, mousse

Cheese recipes, desserts, and recipes for day-old bread

A graduate of Haute Etudes Commerciales of Montreal, Josee Fiset is vice-president of the Premiere Moisson Bakery, which she founded, along with her mother and her two brothers, in 1992.

Eric Blais is a graduate in hotel management from the Institute of Hotel and Tourism of Quebec. For the past 10 years he has participated in the development of Premiere Moisson Bakery.