Book reviews, book recommendations, questions about books, etc.
I hope this post is not seen as advertising but I bought the Kindle edition of Tartine Bread for $2.99 at amazon.ca tonight.
...so little time!
I ran across this newly released book at a local Barnes & Noble bookstore on Saturday. I just skimmed through it so I can't offer any opinion. Has anyone actually sat down to read a copy yet?
Does anyone have Richard Bertinet's Dough and Crust's errata sheet? I remember there are some pretty big errors in those books.
Thanks in advance.
I'm looking for recommendations on a good book that lists recipes in baker's percentages. I would like the book to also explain what are the effects to the bread if the ratios of the ingredients are changed. I was looking at the book Ratio, but was persuaded against it because of this review (http://www.amazon.com/review/R1XD6BACB02CVE/ref=cm_cr_pr_perm?ie=UTF8&ASIN=1416566112):
Can anyone list the books that they know? It can be any kind of baking book (breads, cakes, pastries) as long as it's in English and contains weight measurements. Preferably in metric. Or at the very least, in ounces.
I went on a baking book shopping spree about 5 years ago and 90% of my English books contained volume measurements. Not too tough at first, but the constant fiddling with measurements (as I liked making my own adjustments) frustrated me.
Hi everybody. A long time reader, first time to write.
I was wondering which flour Robertson means when he writes "Medium-strong wheat flour".
Let's have a look at the second receipe in the book, WHEAT-RYE 10%. The receipe calls for:
400 g High-extraction wheat flour
400 g Medium-strong wheat flour
100 g Whole-grain dark rye flour
100 g Whole grain wheat flour
Now, about the High-extraction flour, Robertson says it can be bought or be made by mixing 50/50 all-purpose and whole-wheat flours.
Can anyone recommend a book which describes the basic operation of a very large bakery? Not a small artisan operation, but a big bakery which produces a couple of thousand loaves per day.
I'm in the process of writing a book on Latin American baked goods for home use and realised it'd be really smart to ask you guys what features you consider set a great baking book [for home use] apart from the mere good ones.
In other words -and fully aware that every great book excels in its niche and has, thus, traits that may not be desirable across the board- what characteristics do you look for or appreciate the most in baking books?
Thank you very much!