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,

-J







--
(remove underscores to reply via email)

"/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

On Mon, 6 Jun 2011 19:51:28 +0000 (UTC), /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?
>
>Thanks,
>
>-J
The King Arthur Flour Baker's Companion
Good book, covers every thing you requested and if you like the style,
there are a couple of companion books. I don't remember if there is
gluten free.
Janet US

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

/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.

On Mon, 06 Jun 2011 14:09:09 -0600, Janet Bostwick
> wrote:

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

There's a whole world of cookbooks out there to recommend, so it's
always helpful to see it when more than one person agrees on a
particular title.

--

Today's mighty oak is just yesterday's nut that held its ground.

"Sqwertz" > wrote in message
...
> On Mon, 6 Jun 2011 19:51:28 +0000 (UTC), /dev/phaeton wrote:
>
>> What say r.f.c for a book or selection of books that cover baking to this
>> degree?
>
> Peter Reinhart's book is highly recommended here and in the baking
> circles. i don't think it goes much into pastries and especially
> cookies (those are less complicated). Bread, wine, beer, cheese and
> charcuterie are extensive subjects that are truly "arts" in the
> kitchen. Cookies are child's play :-)
>
> <http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688>
>
I wouldn't recommend this book on bread to an inexperienced baker. The
following is a better place to start:
http://www.amazon.com/Bread-Eric-Tre...7396268&sr=1-1

Graham

"/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?
>
One further recommendation: avoid ANY book with "Bible" in the title!
Graham

On Jun 6, 12:51*pm, /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?
>
> Thanks,
>
> -J
>
> --
> (remove underscores to reply via email)

Classic Home Desserts by Richard Sax- lots of history along with some
damn fine recipes!

"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

"/dev/phaeton" > wrote in message

> 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.

This may not be directly what you want, but I understand "The Cheese
Board: Collective Works (Bread, Pastry, Cheese, Pizza)" goes beyond
recipes and has includes alot of info about baking as practiced
at both Arizmendi and the Cheese Board.


Steve

On Mon, 6 Jun 2011 15:39:05 -0600, "graham" > wrote:

>
>"Sqwertz" > wrote in message
...
>> On Mon, 6 Jun 2011 19:51:28 +0000 (UTC), /dev/phaeton wrote:
>>
>>> What say r.f.c for a book or selection of books that cover baking to this
>>> degree?
>>
>> Peter Reinhart's book is highly recommended here and in the baking
>> circles. i don't think it goes much into pastries and especially
>> cookies (those are less complicated). Bread, wine, beer, cheese and
>> charcuterie are extensive subjects that are truly "arts" in the
>> kitchen. Cookies are child's play :-)
>>
>> <http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688>
>>
>I wouldn't recommend this book on bread to an inexperienced baker. The
>following is a better place to start:
>http://www.amazon.com/Bread-Eric-Tre...7396268&sr=1-1
>

I've got their "Ultimate Bread" book. It is chock full of gorgeous
pictures; has a lot of practical advice and history of breads; has
lots of recipes that are easy to follow; and is quite readable.

But. . . . They use a technique they call 'chafing' in at least 2
recipes. [The Focaccia Farcita is one- and I noticed another that
I haven't made.]

The technique consists of the movement you make to form a skin on a
ball of dough by rotating and squeezing the bottom under. In both
recipes they say to continue to do this for 5 minutes. I've asked
several experienced bakers about the process and they all say it is a
waste of 5 minutes. [well- 4 1/2]

Other than that 'oddness' - I have to say I'm happy with heir book.

Jim