The art of French baking has historically been handed down from generation to generation, and from master baker to apprentice ... until now. The American Boulangerie presents the true French bakery experience while featuring traditional family techniques for baking over seventy authentic recipes. Dark, rich, chewy breads like Pain au Levain are included along with decadent indulgences like Tarte au Fromage de Chevre et aux Figues (Goat Cheese Tart with Figs), Pot de Cremes and simple, delectable treats like genuine Macarons de Paris and the addictive mahogany-colored Canneles de Bordeaux. The French boulangerie is recognized the world over as a bastion of the fine art of baking and The American Boulangerie has harnessed all the passion, guidance, and elan of one of the greatest practitioners of this art. Pascal Rigo and his crew of bakers and pastry chefs at the fabulous Boulangerie Bay Bread in San Francisco pour the knowledge of many lifetimes and many provinces into this exceptional baking book. Book jacket.