In Paris today millions of pounds of bread are sold daily, made during the previous night by those strange, half-naked beings one glimpses through cellar windows, whose wild-seeming cries floating out of those depths always makes a painful impression. In the morning, one sees these pale men, still white with flour, carrying a loaf under one arm, going off to rest and gather new strength to renew their had and useful labor when night comes again. I have always highly esteemed the brave and humble workers who labor all night to produce those soft but crusty loaves that look more like cake than bread...
It is bread that keeps them alive. Give us this day our daily bread, they pray, and they praise the Almighty for it.
Whatever you did for one of the least of these brothers and sisters of mine, you did for me.
So, I pack the bread in bags, like I will for any paying customer. I don't send burnt loaves or stale loaves, or any kitchen experiment I don't believe is quality enough to sell. I will not give to the least of these anything I will not offer to my Lord, should he walk into Wild Rise one afternoon and ask for a little something to eat.
The secrets of baking have, until relatively recently, always been passed from mother to daughter. I was young, eight perhaps, when my own mother tied her apron around my waist and told me it was time for me to show her how much of what she taught me I remembered. It was time for me to make my first loaf without help or instruction. No recipes. Just my senses. And I did. It was a square loaf of wheat bread. A little too dense. A little too brown. But we ate it at supper that night, my father, my mother, and I, with butter and salt, rewarmed in the oven. And my mother said to me, "You're now the keeper of bread." It was my right of passage."
In the novel Stones for Bread, author Christa Parrish takes the readers into much more than a contemporary story about the art of making bread. She touches those warm places within our hearts that sense more to bread than just what we eat. It becomes part of who we are and provides nourishment to both the heart and soul of those we make it for. It is a piece of ourselves.
The story is based around the life of Liesl McNamara, owner and baker at Wild Rise, a bake house in Vermont. Her's is a story of the generations of bread bakers beginning with her grandmother and mother til finally resting within herself. The story winds its way into Liesl's tragic childhood and culminates with her being entered in a reality show called Baked Off by one of her employees. Woven in between are the mouth-watering recipes of 11 Artisan Bread that you will find takes time to make just perfect but well worth the effort. This is simply a story to be experienced and enjoyed from cover to cover and trust me, you'll never look at a loaf of bread the same again. I rate this one a 4 out of 5 stars.
I received Stones for Bread by Christa Parrish compliments of Thomas Nelson Publishers and Litfuse Publicity for my honest review. I did not receive any monetary compensation for a favorable review and the opinions expressed in this review are strictly my own.
Stones For Bread by Christa Parrish is the story of Liesl and her life. She is a so comfotable in her families bakery that when certain insterests come into her life she is not all to willing to accept the challenge of them. Liesl, in my opinion, would rather live a life where she knows the outcome rather than the unknown. It may seem to some that this is a form of control but the truth is that it is so scary to let go and let in any new endeavours. The unknown can harm more then it can heal. Fortunately for Liesl the unknown did help heal her past and created a new future that she was more then ready to nuture. This is a novel not to missed, it transforms.