August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France by Chevallier, Jim
August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France by Chevallier, Jim

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

Yes, an Austrian brought the croissant to France - but it wasn't Marie-Antoinette. In 1839, the Parisian...
$38.80 AUD
$38.80 AUD
SKU: 9781448667840
Product Type: Books
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Author: Jim Chevallier
Format: Paperback
Language: English
Subtotal: $38.80
August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France by Chevallier, Jim

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

$38.80
August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France by Chevallier, Jim

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

$38.80
Author: Jim Chevallier
Format: Paperback
Language: English
Description
Yes, an Austrian brought the croissant to France - but it wasn't Marie-Antoinette. In 1839, the Parisian press began to mention a new "Viennese Bakery" and its "exquisite and crisp rolls". Zang, its founder, had been an artillery officer and would become a press magnate. In his short time in Paris, he not only introduced the "kipfel" - the Austrian crescent roll - but techniques which would later make the baguette possible. This is a brief look at his bakery and its influence on French baking and at his later career as "the father of the Austrian daily press". This second edition includes a look at the rue de Richelieu and changes in Paris shops.

Author: Jim Chevallier
Publisher: Createspace Independent Publishing Platform
Published: 10/05/2009
Pages: 94
Binding Type: Paperback
Weight: 0.33lbs
Size: 9.00h x 6.00w x 0.23d
ISBN: 9781448667840

About the Author
Jim Chevallier's essay on the French eighteenth century breakfast is included in "Consuming Culture in the Long Nineteenth Century". His historical cookbooks include "How to Cook a Peacock" (a translation of Taillevent's medieval "Viandier") and two volumes in the "Apres Moi Le Dessert' series (both collections of French eighteenth century recipes).


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