chembake wrote:
>>Dave----------------------------------------------- Response: Wouldn't
>>it be nice if Rose Levy Beranbaum got involved with this NG.
>
>
> That would be interesting!...
>
> I had been eagerly awaiting this so called

"so called" is an insult. It sounds like a dismissive sneer in speech
and about the same in writing. The simple fact is that R.L.Beranbaum is
a bona fide authority and has been one for a good, long time. Her books
and articles are all the credentials she or anyone would need.

> baking books luminaries to
> participate in NG's.like the rec.food.baking. rec.food.sourdough and
> alt.bread.recipes.discussions.
> It would make the newsgroups livelier if . other baking authors like
> Giesslen,

Wayne Gisslen is probably the most authoritative source about
professional, quantity baking and professional cooking writing today.

> Glazer,

I assume you mean Maggie Glezer. Good writer, good information. Thorough.

> Reinhart,

Peter Reinhart in conversation is absolutely one of the most
authoritative bread bakers I've ever met. His books are very accessible.

> Hamelman,

Practical information and a bit of science from a man who works for a
flour company. He knows what he's talking about.

> David,

When I saw the name, I smiled and thought of this
<http://www.superseventies.com/ssdavidgates.html>

Add Carol Field, Bernard Dupaigne (great name for a baker), Nick
Malgieri, Bernard Clayton...

And who could forget Betty Crocker and Aunt Jemima... <LOL>

> etc.. would take part<
> grin>....
> But its likely be just a pipe dream.....

Yes. I suspect so. None of them with their backgrounds would put up with
being attacked and demeaned. They don't have to. They have nothing to
prove and nothing to defend. They're already known and they've proven
that they know how to bake.

They're not food scientists. For that Shirley Corriher or Harold McGee
would be good liaisons between the academic understandings and the
practical kitchen. Their books are masterworks.

Pastorio