Confessions of a French Baker (8 page)
Read Confessions of a French Baker Online
Authors: Peter Mayle
The Web site
www.wine-searcher.com
provides the names of wine stores all over the country where these
wines should be available. The more obscure wines have been avoided so all readers will have the opportunity to savor the breads with appropriate wines.
The wines are also available on the Internet through
www.sherry-lehmann.com.
Sancerre Blanc
Savennièeres
Chateauneuf-du-Pape Rouge
Côotes du Ventoux Rouge
St. Joseph Rouge
Minervois Rouge
Muscat de Beaumes-de-Venise
Sauternes
Condrieu
Five- to ten-year-old Tawny Port
Vosne-Romanee or Pommard
Sauternes
Rosée de Provence
Gassac Rouge
Bandol Rouge
Bergerac Rouge
Madiran
Champagne Rosée
Côotes-du-Ventoux or Roussillon Rouge
Châateauneuf-du-Pape Blanc
Condrieu or Crozes-Hermitage Blanc
Chilled dry Sherry
Cotes-du-Ventoux Blanc
Muscat de Beaumes-de-Venise
| By itself: | Crozes-Hermitage |
| With cassoulet: | Cornas or Cahors |
| With choucroute: | Pinot Gris d'Alsace |
| With soup: | Corbieres Rouge |
Côotes-du-Rhôone Villages Rouge
Cahors
Côote-Rôotie
Tavel Rosée
Châateauneuf-du-Pape Blanc
Hermitage Blanc
| For breakfast: | Black coffee and Armagnac |
| As lunch sandwiches: | Côotes-du-Rhôone, red or white |
| With butter and chocolate: | Banyuls |
| If sweet: | Sparkling or non-sparkling Vouvray Bandol Rosée |
| If savory: | Côotes-du-Rhôone Blanc Cremant de Bourgogne |
Authors seldom provide all the ingredients that go into their books, and this is no exception.
Kathleen Hackett, a one-woman
boulangerie
, did a meticulous and invaluable job in the kitchen—testing the recipes, then baking and tasting.
Joy V. Land and Joseph Uris, whose stamina with a corkscrew is admirable, opened countless bottles in search of the ideal wines to accompany each recipe.
In Provence, Ailie Collins organized the mixture of flour and words provided by Gerard Auzet and myself, and helped turn the elements into a manuscript.
And my long-suffering editor, Jon Segal, added several vital pinches of improvement to the text.
To all of you,
un tres grand merci.
—Peter Mayle
P
ETER
M
AYLE
is the author of
A Year in Provence, French Lessons: Adventures with Knife, Fork, and Corkscrew
, and seven other books set in Provence, where he lives.
G
ERARD
A
UZET
is a fourth-generation baker, now running the family business, Chez Auzet, in Cavaillon, Provence, where it has been operating since 1951.
THIS IS A BORZOI BOOK
PUBLISHED BY ALFRED A. KNOPF
Copyright © 2005 by Escargot Productions Ltd.
All rights reserved. Published in the United States
by Alfred A. Knopf, a division of Random House, Inc.,
New York, and in Canada by Random House of
Canada Limited, Toronto.
Knopf, Borzoi Books, and the colophon are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Mayle, Peter.
Confessions of a French baker: breadmaking secrets,
tips, and recipes / Peter Mayle and Gerard Auzet.
p. cm.
eISBN: 978-0-307-49456-6
1. Bread 2. Cookery, French—Provençal style. I. Auzet,
Gerard. II. Title.
TX769. M375 2005
641.8?5—dc22 2005045182
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