|
|
Article: FRENCH BREAD PURIST FINICKY FOR GOOD REASON.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- September 14, 2005
CopyrightCOPYRIGHT 2005 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Judith Weinraub The Washington Post
How do you recognize really good French bread? Listen to Steven Kaplan, a Cornell University history professor who has spent much of his life examining that question.
"To me there is nothing more exalting than a good baguette," he says. "Its attractive appearance seduces you and gives you an appetite to go farther. When you squeeze it, its golden brown crust should crackle and even sing. Its aroma should be a little bit sweet, a little bit toasty. There should be a good marriage between its crust and its interior crumb. When the crumb is pressed, it should spring back rapidly. Its color should be off-white and ...