Which of these books do you recommend?
I have several books stored in my Amazon cart, but don't want to buy them all at once, or get past my still-basic baking level. Which one or ones (up to three) do you recommend I get right away:
- The Fundamental Techniques of Classic Bread Baking - French Culinary Institute;
- Crust and Crumb: Master Formulas for Serious Bread Bakers - Peter Reinhart;
- Classic Sourdoughs, Revised: A Home Baker's Handbook - Ed Wood;
- My Bread - Jim Lahey;
- Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza - Ken Forkish;
- Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
- How to Make Bread - Emmanuel Hadjiandreou;
- Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman;
- 200 Fast and Easy Artisan Breads: No-Knead, One Bowl - Judith Fertig;
FYI I already have the Artisan Bread in 5 Minutes a Day and Reinhart's Bread Baker's Apprentice.
I have seen most of them in store, and my own favourites were the Lahey and Hadjiandreou books, because they lay things out in easy steps with lots of photos.