The French Baker S War

Occupied France, 1943. Returning home, André Albert finds his four-year-old son in the street, his wife gone, and an emaciated Jewish woman cowering behind the display case.

Absence isn't a hole. It's a presence living inside you, eating its way out. Occupied France, 1943. Returning home from the daily hunt for the rationed ingredients necessary to keep his family pâtisserie open, André Albert finds his four-year-old son in the street, his wife gone, and an emaciated Jewish woman cowering behind the display case. Without Mireille, the foundation of André's world crumbles. He desperately searches for her, but finds more trouble than answers. Lives are further jeopardized when he agrees to hide Émilie, the escapee, and a Nazi officer shows up to investigate Mireille's disappearance. André will do anything to bring his wife home, catapulting him, their son, and Émilie on a perilous journey impeded by temptation, past trauma, and stunning revelations. The French Baker's War is as relevant today for its themes of duty to strangers and sacrifice for family. Recommended for readers who enjoyed The Tattooist of Auschwitz, The Book Thief, and The Nightingale.

From the critically acclaimed author of The Hummingbird and The Curiosity comes a dazzling novel of World War II—a shimmering tale of courage, determination, optimism and the resilience of the human spirit, set in a small village in Normandy on the eve of D-Day On June 5, 1944, as dawn rises over a small town on France’s Normandy coast, Emmanuelle is baking the bread that has sustained her fellow villagers in the dark days since the Germans invaded her country. Only twenty-two, Emma learned to bake at the side of a master, Ezra Kuchen. Apprenticed to Ezra at thirteen, Emma watched with shame and anger as her mentor was forced to wear the six-pointed yellow star on his clothing. She was powerless to help when Ezra was pulled from his shop at gunpoint, the first of many villagers stolen away and never seen again. In the years that her sleepy coastal village has suffered under the enemy, Emma has silently, stealthily fought back. Each day, she receives an extra ration of flour to bake a dozen baguettes for the occupying troops. And each day, she mixes that precious flour with ground straw to create enough dough for two extra loaves—contraband bread she shares with the hungry villagers. Under the watchful eyes of armed soldiers, she builds a clandestine network of barter and trade that she and the villagers use to thwart their occupiers. But her gift to the village is more than these few crusty loaves. Emma gives the people a taste of hope—the faith that one day the Allies will arrive to save them. Stephen P. Kiernan paints a brilliant and vivid tableau of humanity during one of the most harrowing points of modern history.

Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads “had been elevated to the status of a minor religion.” Its name: Chez Auzet.Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provençal bakeries, to tell us about breadmaking at its finest.Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work–slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bâtards, and boules. Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence’s oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.

Reprint of the original, first published in 1856.

Mexico City's colorful panaderías (bakeries) have long been vital neighborhood institutions. They were also crucial sites where labor, subsistence, and politics collided. From the 1880s well into the twentieth century, Basque immigrants dominated the bread trade, to the detriment of small Mexican bakers. By taking us inside the panadería, into the heart of bread strikes, and through government halls, Robert Weis reveals why authorities and organized workers supported the so-called Spanish monopoly in ways that countered the promises of law and ideology. He tells the gritty story of how class struggle and the politics of food shaped the state and the market. More than a book about bread, Bakers and Basques places food and labor at the center of the upheavals in Mexican history from independence to the aftermath of the Mexican Revolution.