On Mon, 6 Jun 2011 13:59:33 -0600, "graham" > wrote:

>
>"/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
>
I should have read ahead, Graham. Then I would have known that you
recommended this book.
Glad you agree.
Janet US