Poilâne's walnut loof

Our walnut bread is a small loaf, barely a pound heavy, filled with walnuts from the Périgord region in the South West of France. Traditionally, the French associate it with cheese. But there is more to the nut... The Anglo-Saxon world is rich with nutbased recipes. Those basics were my starting points for the 10 recipes included in this book: snack staples like granola, brunch favorites like Eggs Florentine, or recent fads like raw cooking… In fact, when I started experimenting with granola, replacing the oats and nuts by walnut bread oats, I liked it so much, we started selling it in our bakeries! But I had to include a few twists on French staples, like baked camembert cheese…