The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Portrait of Suas in SF Chronicle

hansjoakim's picture
hansjoakim

Portrait of Suas in SF Chronicle

Hi all,

I was googling for more info on Suas' bread and pastry book (I guess I was trying to find a way to justify purchasing it... I'm still undecided as it's a lot of money for me), and came over a recent SF Chronicle article on Michel Suas. I think you'll enjoy it! Don't miss the rustic, traditional baguette recipe at the bottom:

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/09/24/FDST12VPFT.DTL

Wild-Yeast's picture
Wild-Yeast

HansJoakim,

Nice piece from the Chron.  Thanks!  Good to see stories about our local institute.  I find two things of interest; Suas ran out of money in San Francisco and two, he hadn't been exposed to sourdough till arriving here...,

Wild-Yeast

breadawe's picture
breadawe

Give yourself a treat and buy the book.  Accurate recipies, clear text and lots of information.  A great reference book for anybody that has a passion for making bread.

hansjoakim's picture
hansjoakim

I really want to, breadawe! I really do. I'll try to stick it out to the holiday season and put it on my wishlist. Don't you think it would make for a nice gift from the family to myself?

I'll promise to share some of the baked results in return ;-) 

breadawe's picture
breadawe

Hansjoakim; tell the family you want to pick it up yourself when you attend one of his bread making classes.  That will be an experience you will never forget

plevee's picture
plevee

You can have mine half price!

There are some interesting pages in the techniques section, but even here, for the home baker at least, Hamelman is much more informative . Patsy

hansjoakim's picture
hansjoakim

Hi all, and thanks for all the comments regarding the book! I didn't intend to start a thread about it here, but I certainly appreciate reading your impressions everyone!

Since I already got a well-worn copy of Hamelman, I'd be mainly interested in the pastry section of Suas' book. Any thoughts on those chapters? I still got months and months (probably years) ahead of me before I've tried most of the recipes in Hamelman's "Bread", so I'm not really looking for another "Bread" equivalent (like BBA, WGB, Glezer, Lepard etc.).