"Bread is resurgent" -- In Search of the Perfect Loaf gets nod from Bittman, Pollan

September 5, 2014 Samuel Fromartz

Rye bread

My book In Search of the Perfect Loaf launched yesterday with a flurry of Twitter traffic. This world is so much different than the last time I published a book, way back in the prehistoric age of 2006 when we all emailed each other.

Well, in the new world, I received some gratifying tweets from many people I respect as fellow writers.

Reviews and press coverage are starting to flow and I'd highlight this interview of me in Kirkus by another obsessed baker, Matt Lewis, who notes "bread is having another moment." Here's a brief excerpt:

If you’re among the growing number of home bakers, I highly suggest you reserve a weekend day for yourself and read Samuel Fromartz’s In Search of the Perfect Loaf: A Home Baker’s Odyssey. Fromartz’s bread journey—a trip that took him to California and France and Germany—is enviable. He worked alongside bread titans, sharpened his bread game and delved deep into the world of wheat. Bread is having another moment. Even in the face of a food industry hell-bent on milking gluten-free living even for those who don’t need it, bread is resurgent. In fact, it is quite possible that bread has never been better (at least in the United States). You can taste it in the life-changing Ancient Grains Loaf from Chad Robertson at Tartine Bakery in San Francisco and you can see it in the gorgeous, hand-formed baguettes—pale, chewy interiors chock-full of irregular holes—at Almondine and Sullivan Street bakeries in New York.