OP: The American Boulangerie

Bay Books, 2003. Hardcover. Very Good. First printing.

Author, chef, and restaurateur Pascal Rigo started what was to be a wholesale bread bakery in San Francisco in the late 1990s, but after a pivot to retail, his businesses seemed to multiply exponentially with a dozen or so restaurants and bakeries to his name by the early 2000s.

The dizzying amount of press and fanfare kept Rigo’s 2003 book, The American Boulangerie, in serious demand for many years. There was a period of time when one could not find this book for under about two hundred dollars, if at all. 

Things have finally stabilized to the point where we can happily offer it again at a more approachable price, so you can make at home his boulangerie stars like quiche Lorraine, foie gras tartine with quince confit, bûche de Noël, tarte tatin, cannelés, and, of course, breads of all kinds.

Our copy is a first printing in Very Good condition, with a lightly shelfworn jacket and a small crack to the interior hinge. The handsome bronze duotone endpapers featuring canelé molds are a nice touch.