THE BOOK WISH LIST

[isaac]

ok guys, here is my wish list. anyone have these books and like them or dont like them? let me know and feel free to suggest any other names as well. i would like to keep the books about bread if possible.

1- bread builders
2- crust and crumb
3- la brea bakery
4- ultimate breads
5- the enchanted broccoli forrest cook book (i heard there was a part of bread troublrshooting)
6- the new international confectioner (i am having problems getting this book)


i have:
1- speical and decoritive breads part one and two
2- the vilage baker
3-artisan baking across america
4- bread alone.
5- flat breads and flavors


i would like books that can teach me rather then just a book with all recipes (if that makes since)

feel free to suggest

thanks

[Svadhisthana]

Isaac,
I have "The Enchanted Broccoli Forrest Cookbook". I really like it. They have recently come out with an updated version of it that contains color photographs (something I look for in cookbooks). The section covering bread teaches the basics of using a sponge and has notes on making variations in bread recipes. I enjoy Katzen's laid back aproach and personal illustrations. The other recipes in the cookbook are nice as well, and I find them simple to put together. My 4 year old (with a little help from me ) can prepare a few of the dishes.


The La Brea cookbook isn't one I own, but I recently checked it out from the local library. I think it is a fabulous resource. The bread recipes start with her 14 day white starter and each one ranges in a 1 to 3 day period for completion. She is very detailed in her instructions. It's a wonderful book especially if you have never used a starer before. The photographs (with the exception of the inside cover) are black and white. I prefer color throughout, but that's me .


I currently am reading Bernard Clayton's "New Complete Book of Breads". It is fabulous. It covers a wide range of bread recipes and includes instructions for preparation with a food processor, hand mixer, and stand mixer. He cover's basic equipment for baking and in later chapters goes over instructions for building an adobe oven. The recipes even include treats for dogs, and he has a chapter on troubleshooting.


I also have "The Bread Bible" by Beth Hensperger. This book contains 300 of her favorite recipes. They include breads, waffles, and pastries. She covers "the art and science of bread making" and "essential methods and techniques".

"No Knead to Knead" by Suzanne Dunaway is an intersting read. It throws everything you've learned about "proper" breadmaking out the window. I have made the fougasse and really liked it.

If I were you I'd check the customer reviews on amazon for each of the books you are interested in and also check them out (if possible) from your local library first to see if you like them. With some cookbooks, even if the recipes are good the way they are written can effect how useful they are to you. I hope I've helped, and not bored you to death....

[ August 05, 2001: Message edited by: Svadhisthana ]

[isaac]

thanks guys.

i try to stay away from books that jus have recipes. recipes are a dime a dozen. i love technique books and the "how to" books and i love the science of cooking books as long as it is not over my head.

iza: yes, the ultmate bread book is dfinitly on my list

[Spoons]

Well, I guess I am partial to "Crust & Crumb" because the author was my instructor at The California Culinary Academy. A James Beard Awarded book. The book is very easy to read and easy to follow. He teaches very well in the book. Hope that helps.

[Isa]

You know Isaac it might better for you, and me, to do as Kyle suggest. Start with a beginner bread book: Ultimate Bread. I'm still waiting for my copy.

Starting at the begining will surely help you, and me, to understand the different steps of bread making and what is involve in each of those step. So in the end we will have a better understanding of the whole process.

[KyleW]

Originally posted by Iza:
<STRONG>to do as Kyle suggest. Start with a beginner bread book: Ultimate Bread. I'm still waiting for my copy.</STRONG>

Huh? I would love to take credit for such sage advice but I don't have that book, yet

I would have to vote for Crust & Crumb. I think it is a very informativ, approachable book. It does not speak down to you, but rather just over your head. I think it helps the learning process if you have to strain a little to grasp the subject matter. I really like his book.

[ August 06, 2001: Message edited by: KyleW ]

[thebighat]

And my vote gotes to Crust and Crumb too. "Fifty master formulas for serious bread baker" How can you go wrong? And even though I've never looked at some of the other books mentioned, I'd bet dollars to doughnuts that they use cups, not lbs and ozs, and to me, a serious professional bread baker, that's not the way to go. Baking is a science, not an art, and why waste time even thinking about, do I dip and sweep, or spoon and sweep? Get a scale, get a calculator, learn baker's percentages, get some salt, flour, yeast and water and go nuts. Later on, when you can bake a loaf of bread, get the other books for their creative ideas.

[Kimmie]

Well, as you all know, I'm very partial to Nancy Silverton. Thus, I have to go with Breads from the La Brea Bakery.

Bread builders is another great choice for the technical side of things.

Also, World Sourdoughs from Antiquity

Read customer reviews right here

[KyleW]

Originally posted by thebighat:
<STRONG>get some salt, flour, yeast and water and go nuts.</STRONG>

I knew I liked you TBH

[Isa]

Sorry Kyle I thought it was you who recommanded Ultimate Bread. Who was it then TBH? Kimmie?

[angrychef]

I just got Crust and Crumb and I love it. The recipes in baker's percentages really help when you need to compare hydration and other ingredients in different breads. I find myself reading it more than Bread Alone. I would also like to get Silverton's and Ortiz's bread book.

[Kimmie]

It's Kokopuffs! Click here and scroll down the page

I totally agree with thebighat when he says get a scale, get a calculator, learn baker's percentages, get some salt, flour, yeast and water and go nuts.



[ August 06, 2001: Message edited by: Kimmie ]

[Isa]

Credit shall then be given to Koko for this great suggestion.

I think the La Brea bread book will teach you a lot, but my only criticism is that the recipes take an enourmous amount of time to complete. I know I just can't spare that much time on a regular basis.

[Kimmie]

Beware of this one:

«The Bread Book» is so comprehensive and the recipes so tempting that it's unfortunate to note that it is compromised by inaccurate quantity conversions and a repeated typographical glitch that obscures ingredient requirements in several recipes. Collister states that a cup of flour (no distinction is made among types) equals four ounces rather than about five, the standard equivalent for white flours. Thus, for example, 6 cups of white bread flour is stated as equivalent to 680 grams, while actual measurement shows it to weigh 822 grams--a difference of about 5 ounces. The cup or gram measure as given is, therefore, unreliable!