Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It

“Good Bread Is Back will become the canonical book on 20th century French baking, not only in English but in French too.”
--The Fresh Loaf

“Students of French history and food will find [Good Bread is Back] completely absorbing and it should be required reading for any professional.”
--Library Journal

“[T]his is very much a bread nerd's book. . . . It is a fascinating story, and Kaplan is the person to tell it.”
--David Auerbach, The Independent Weekly

"A magnificent combination of polemic and scholarship, it asks how the superlative French bread of the eighteenth, nineteenth, and early twentieth centuries gave way to the disappointing industrial loaves of the 1960s onwards; and how these in turn, have been happily supplanted by a new generation of artisananal baguettes, batards and boules."
--Bee Wilson, Times Literary Supplement