This delectable, beautifully illustrated cookbook, complete with lavish color photos, reveals the secrets of five generations of French boulangers for baking both traditional and modern artisanal breads. Presented here by maître boulanger Yves Desgranges are 80 of his best recipes, as well as unique and mouth-watering sandwiches filled with surprising flavors and textures. While starting as a classically trained baker, Desgranges has branched out on an ever-seeking quest for the new and the delicious. There is something here for everyone: two variations on the classic baguette, the rustic pain de campagne, aromatic pain de seigle noir and the nutty pain de sarasin aux noisettes. Then there are more unusual and enticing recipes – savory and sweet – featuring breads baked with a variety of tantalizing ingredients that include taro root, fennel, toasted black rice, reblochon cheese, chêvre, figs, ginger and white chocolate. There is also a chapter on the history of bread and its fabrication over the centuries, as well as family tips on achieving, among other things, the perfect crust. Many of the recipes include wine recommendations from Denis Garret, head sommelier at London’s famed luxury Hotel Lanesborough.