Pizza Talk: Apollonia Poilane, Keeping Tradition Alive for the Future
Pizza Quest and Pizza Talk have always been about more than pizza. On our home page we write about, Celebrating artisanship wherever we find it, because artisans are our real community of kindred spirits, of which pizza is but one spoke (albeit, a very large spoke!). But another big spoke is, of course, the bread baking community and, in that branch of our family there is one name that towers above them all, Poilane! Many of you already know that 18 years ago the most famous bread baker in the world, Lionel Poilane, was tragically killed, along with his wife and their dog, in a helicopter crash on the coast of France. At that time his eldest daughter, Apollonia, was preparing to enter college at Harvard, though she had always, since childhood, been preparing to carry on the family legacy. Childhood ended earlier than expected and, amazingly, Apollonia not only entered and completed her degree at Harvard but, also, traveled back and forth to take the helm at Poilane Boulangerie and, with her sister, to watch over its expansion into a global brand, as well as to write an important book about the four generation bakery called, not surprisingly, Poilane: The Secrets of the World Famous Bread Bakery. Apollonia is here with us now, on Pizza Talk, to tell us the whole story of this visionary bakery. It's our honor to welcome her now....
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Decadent and EASY Bread Pudding Recipe
This amazing bread pudding recipe is perfectly sweet with a wonderfully soft texture inside, a crisp top, and a delicious traditional pudding sauce. Bread pudding is basically a giant upgraded french toast casserole. Super-quick to whip up and of course it's a great use for stale bread, but just because it's easy as can be doesn't mean it's not amazingly delicious! I used brioche instead of plain white bread then whipped up my favorite brandy sauce, which I poured liberally on top.
Full Recipe:
Can you spot the difference in the kitchen from the last video??
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PBS - 2002 - Sandwiches that You Will Like
Sandwiches That You Will Like is a 2002 PBS documentary by Rick Sebak of WQED.
Zingerman's Bakehouse Cookbook Release | Ann Arbor District Library
Amy Emberling and Frank Carollo, Managing Partners of Zingerman’s Bakehouse, introduced Zingerman's Bakehouse cookbook at AADL on Sunday, January 21. Their first-ever cookbook features all the recipes of the Bakehouse’s most popular items, as well as recipes that are unique to Michigan, along with Frank and Amy’s personal favorites.
They’ve also added essays and brief stories for context, to give readers a sense of how the Zingerman’s community works together to produce great food.
This event was held in partnership with the Culinary Historians of Ann Arbor (CHAA), an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy. Their mission is to promote the study of culinary history through regular programs open to members and guests, through the quarterly newsletter Repast, and through exchanges of information with other such organizations.
pasta recipes arabic style
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How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit
In this episode of 'Handcrafted,' co-founder of Tartine Bakery Chad Robertson walks us through the process of making three different types of bread from scratch, including country sourdough, porridge bread and sprouted rye bread.
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How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit