August Zang and the French Croissant: How Viennoiserie Came to France

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Chez Jim, 2009 - Cooking - 94 pages
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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 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.
 

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Contents

August Zang and the French Croissant
1
The Kipfel
3
Croissant Myths
9
MarieAntoinette
11
Enter The Croissant
13
August Zang Baker
15
The Boulangerie Viennoise
16
Innovations
30
The Baguette
43
Towards the Modern Croissant
51
The Father of the Daily Vienna Press
55
Girardin
56
Die Presse
57
Zang the Man
60
After Die Presse
63
The WellBread Count
64

Zangs Influence
37
Elegance and Upgrades
39
Meanwhile Back in Paris
69
Copyright

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About the author (2009)

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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