Book reviews, book recommendations, questions about books, etc.
Hello All!
I'm a staff member at the Culinary Institute in Hyde Park, NY, and I'm trying to find a copy of Gregoire Michaud's Artisan Breads. I work in the Breads kitchen here, and we're looking for a copy to keep for reference and for our students. I've had one or two students ask me about this book, but I can't seem to find any copies.
Any suggestions on where I might find a copy to purchase?
I don't know if folks saw but the 2013 James Beard Award Winners were just announced. In the Baking & Dessert category, Ken Forkish's Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza is the winner. Deservedly!
So many bread books and love reading them. Birthday coming up as well. Any suggestions are welcome. http://ow.ly/kqPeZ Currently tempting me are Flour, Water, Salt, Yeast and the Reinhart books, BBA and Whole Grain Breads. Also want to read up on bread history.
I have both excellent books: Bread (second edition) by Jeffrey Hamelman and The Fundamental Techniques of Classic Bread Baking by the French Culinary Institute.
Oddly enough: the breads I make from Hamelman turn out te be always a big success. Of course, sometimes after the second try but the work, they turn out well.
My breads from FCI never work... I have the impression the doughs are always too wet. Even when the overall formula is almost identical!
She does not have very many bread recipes in her book, because she covers the whole realm of baking: cakes, pies, cookies, BUT she does a great job of explaining the science behind bread. It's a great, very readable how and why book.
I'm new to the whole dough (bread & pizza) thing and I've been reading alot of informaion on the web. There's so much info out there that I'm beginning to get confused with various ways to make a certain bread. Right now, I'm making ciabatta and have looked at different recipes and they all do things differently. From techniques to ingredients, every author seems to do it a little differently.
Hi Good TFL-ers--I need help pronto!
I am attempting Jeffery Hamelman's Fougasse with Olives this afternoon. The Pate Ferminee' is rising nicely on my counter and I am ready to make the final dough, only to discover an error.
FYI, I have the 5th printing of the 1st edition.
In the "Home" column, the amount of bread flour is listed as 11.3 oz OR 4 1/4 c. Now I barely passed stats in college, but I know that 11.3 oz nowhere, no how equals 4 1/4 c..
I'm new to bread baking and to this point have only produced basic loaves. I find baking to be most enjoyable but do lack the knowledge required, to improve what I make. I have read a fair amount on TFL and learnt some and thanks is given.
I am interested as a home baker in some of the science behind the subject and as such, considered the following two books Bread: A Baker's Book of Techniques and Recipes which vs The Bread Bible by Rose Levy Beranbaum.
I found complete PDFs of the book "The Future of Flour" directly from the publisher's site. It's completely legitimate. Here it is:
http://www.muehlenchemie.de/english/know-how/future-of-flour.html
Enjoy!
