"/dev/phaeton" > wrote in message
...
> Hey everyone,
>
> I've asked this group for cookbook recommendations in the past, and I've
> always gotten great suggestions. Every book I've purchased that was
> recommended here was awesome and exactly what I was looking for. So
> thanks!
>
> Now, I'm going to ask for another. My girlfriend (bless'erheart) has
> been getting into baking recently and really enjoys it. Regular breads,
> specialty breads, pastries, cookies, pies, etc. She has expressed a
> desire for a sort of 'definitive guide' to baking. One that isn't just a
> collection of recipes, but goes into the history, science and principle
> of ingredients, techniques and methods. Kind of like how Irma Rombauer
> gets into the details in Joy of Cooking, but scoped to baking. It would
> be great if the book also had a gluten-free section (she has some
> roommates with gluten allergies) but this isn't a requirement. That can
> be another book for another day.
>
> What say r.f.c for a book or selection of books that cover baking to this
> degree?
>
> Thanks,
>
This is one of the better, if not the best US baking book:
http://www.kingarthurflour.com/shop/...anion-cookbook

Note that although it gives recipes in cup measure and in weights, like all
good baking books it strongly recommends the weighing of ingredients. If
she's a beginner, she'll have much more success following that advice.
The Williams-Sonoma and Sur La Table books also look good and the recipes
are also "bilingual" with a strong recommendation to weigh the ingredients.
Graham