About this item
NAMED ONE OF THE BEST FOOD BOOKS OF 2014 BY THE ATLANTIC AND NATIONAL GEOGRAPHICIf you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the baking secrets he learned along the way.Daniel Leader, founder of Bread Alone Bakery and author ofBread AloneThis fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook craftsman, historian and scientist all in one.Alice Waters, chefowner of Chez Panisse and author ofThe Art of Simple FoodIn 2009, journalist Samuel Fromartz was offered the assignment of a lifetime to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguettewhich later beat out professional bakeries to win the Best Baguette of D.
About the Author
Samuel Fromartz is a business journalist who began his career at Reuters in 1985. His first job was writing the "news ticker" that ran in New York City's Grand Central Station, condensing entire stories to 22 words (not unlike blogs today but without the personality). He then covered virtually every aspect of business, working as a correspondent and editor in New York and Washington, D.C. He left Reuters in 1997 to pursue a freelance career. His work has since appeared in Fortune Small Business, Inc., Business Week, The New York Times, and many other publications. His story on a bankrupt restaurant chain was published in Best Business Stories of the Year 2002 and in 2006 his book, Organic Inc. was published. A native of Brooklyn, New York, he currently lives in Washington D.C.
