Foreign Rights

Boulange et boustifaille
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Extra Material

B(re)aking Bread

75 recipes all about bread

Original Title

Boulange et boustifaille 75 recettes pour faire la fête autour du pain

The art of making bread and the fun of eating it!


Baguettes, walnut breads, specialty loaf breads, country loaves, Provençal fougasse, orange-water flavoured naan, coconut and dark chocolate brioche…Does the very thought of hot and tasty bread make you want to dash to the bakery? Well, what if you tried making it yourself?

 Albert Elbilia satisfied his love of good food in the restaurant business for several years, before setting off on his travels in search of new flavours and exciting encounters. His insatiable curiosity makes him a highly original culinary explorer, and his photographic talents have produced many best-selling books.


Eric Dupuis put his energy and talent to work in fine Montreal restaurants, before taking over at the helm of the Dominion Square Taverne kitchen in 2010, now ranked among the best restaurants in Canada, where on a daily basis the chef produces hearty and satisfying local cuisine. A true defender of culinary traditions, he cleverly blends European pub classics with the flavours of traditional cuisine.


Stelio Perombelon has been part of Montreal's gastronomic landscape for over twenty years. Known for his quest for the perfect product and his refined creations, he is driven by a powerful desire to pass on his knowledge.

The Kitchen Brigade explains the basics of this age-old art and invites you to discover how, once a few basic principles have been mastered, it can be child's play. Classic or daring, salty and sweet, gigantic or exotic, let yourself be inspired by a thousand and one baking possibilities! Along the way pick up a wealth of ideas for concocting treats to do justice to your creations and give in to the temptation of topping them with bruschetta, green pea and mint hummus, fluffy cream cheese, country terrine, mackerel rillettes, whipped cream or caramel sauce.


Superbly illustrated, with inspiring profiles of a number of baking fanatics, this book really is… the best thing since sliced bread!

The book's strong points

— Superb photos show how organic the chemistry of baking is.

— Clear explanations well written for a popular audience make the techniques doable for everyone.

— Slightly humorous profiles show the reader how much passion master bakers have for their work. See complete product information (French)
Price : 
32.95 $ CAD
Publication date : 
September 2014
Category : 
Food & Wine
Pages : 
240 pages


Albert Elbilia

Albert Elbilia

No english biography of the author. See full author information (French)

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