Asia Bangalore Destination Food Gourmet magazine India Travel

Bread for Gourmet’s Diary of a Foodie


We talk about malabar paratha, appam, ragi mudde, rotis, dosas and everything flat and fermented.


Bread: a simple staple at the center of almost any meal, on every table, across the globe. We’ll travel through the bustling streets of Paris to learn the secret to a beautifully baked French loaf, and then head to Italy where an Italian baker shares the legend of Tuscan bread. We’ll also spend time in the Adirondack Mountains with a baker who sees bread as a way of life. Back in the Gourmet kitchen, we’ll get a taste of a legendary recipe for savory brioche from Richard Bertinet.


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