/dev/phaeton wrote:
>
> 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?

"Baking and Pastry, mastering the art and craft" by the C.I.A., large,
hardcover and about $40. Being a textbook, it covers every last detail
about different techniques, etc. It also has around 800 recipes, though
they are commercial sized and all measured by weight.