Wild FermentationLe Pain – l’envers du décorArtisan Baking Across AmericaSmall cakes – From Fondant Fancies to FlorentinesThe Bread BuildersOpening up the crumbCrisp, golden, light, salty & oilyA baguette by any other name……Bake class: cookie cravings
Australia: Melbourne: bakeries
Not a baking book, per se, but one which I’ve found interesting and thought-provoking enough to want to see it included here, and to encourage you to look at and hopefully buy.
The chapters most immediately relevant to a baker are those on breads & pancakes, and on fermented grain “porridges”. In the former, the basic [...]
Books written specifically for the working baker are somewhat hard to come by. Publishers are in the book selling business, and over the past few decades there just weren’t that many bakers to sell books to. However, that has changed and we’re starting to see publishers who recognise a growing market for artisan baking books, [...]
Maggie Glezer’s Artisan Baking Across America is a book I have recommended more than many others. It’s the one that working bakers so often talk about, telling me ‘I really like that book’. A vibrant and honest account of contemporary bread baking in North America, it also helps to demonstrate that traditions can be re-established, [...]
The first surprise you get when looking through this book is that quite a few of the recipes are not, in fact, for particularly small cakes!
There’s a very proud looking Dundee cake (one of several recipes made in 16cm diameter tins), and even a 26cm chocolate cheesecake, for example. But this is only a slight [...]
This is a complex, detailed work without peer. If you want to bake using a natural leaven, if you ever feel in your mind that you want to give over a chunk of your life to baking remarkable loaves with care and dedication, then The Bread Builders should be your first book to start that [...]
This book aims to show that breadmaking can be an option for even the time-poorest of home cooks. As with the majority of more detailed books, ‘Artisan Bread…’ .’ opens with Ingredients, Equipment, Tips and Techniques and the authors’ ‘Master Recipe’. With photographs relegated to colour inserts, the onus is on the text to guide [...]
Deceptively presented like a little hard-cover novel, this book is beautifully illustrated with Gavin Kingcome’s rustic photography. The book is prose-heavy and goes into a lot of detail – amateurs may want to give this one a miss, but serious breadheads will be chuffed with such a large amount of information in such a small [...]
I’m not quite sure that I get the idea of a cookbook aimed at girls rather than children in general, but presumably the publishers had thought about this when choosing a title which excluded all those budding Jamies and Gordons in favours of the Delias and Nigellas.
However, having gone down this path, Dorling Kindersly have [...]
First published in 1940, this is a thoroughly lovely little reprint, tapping firmly into the increasing trend for foraging. Without photographs, quaint illustrations alone help to evoke a sense of ‘simpler times’ and show how bounteous the countryside can be. A great stand-alone read, ‘They Can’t Ration These’ truly comes into its own when used [...]
Swiss baker Gregor Michaud has worked all over the world and the recipes in this glossy book reflect his international influences. Another one for serious breadheads, it covers history, farming, wheat science, additional ingredients, extensive information on ferments, baking techniques and production methods…and that’s before you’ve even reached the recipes.
