"Janet Bostwick" > wrote in message
...
> 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
>
Thanks, Janet. I wish it had gone one step further and added metric
versions. Grams etc. are so much easier to deal with, especially if you are
trying to scale a recipe.
Graham