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

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

by Jim Chevallier
     
 

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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…  See more details below

Overview

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.

Product Details

ISBN-13:
9781448667840
Publisher:
CreateSpace Publishing
Publication date:
10/05/2009
Pages:
94
Product dimensions:
6.00(w) x 9.00(h) x 0.23(d)

Meet 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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