Book reviews, book recommendations, questions about books, etc.
Some time ago, a generous FL sent me The Village Baker by Joe Ortiz for the price of shipping. I have finished reading it and am offering the same deal - first one to send me a pm with an address and I will send the book, with the request that after you finish the book you offer it for someone else.
There are still some active sales mentioned below, but otherwise this thread/post is "closed" and the next post is at: www.thefreshloaf.com/node/66005/free-or-discounted-kindle-bread-books-2
The current / latest post is: https://www.thefreshloaf.com/node/70286/free-or-discounted-kindle-bread-ebooks-4
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These were all purchased used from the Amazon marketplace, unless noted otherwise. Prices include s/h (when web-order) but not sales tax.
These are my hardcopy only books, where I do not also have the Kindle version.
See the previous Kindle list: http://www.thefreshloaf.com/node/61370/my-breadpizza-library-kindle-and-hard-copy for books where I have Kindle+hardcopy, and Kindle-only.
Bread:
As a bargain hunter, I'm thankful for the daily email from bookbub.com that gives a heads-up on Kindle discount bargains. It's worth spending $.99 to $4.99 just to see if I really want to spend more on a hard-copy. Dittos to those who say using an ebook in the actual kitchen is too awkward/difficult.
Sometimes, I love the book so much, I then buy a hard-copy, usually on Amazon's used marketplace.
Can someone recommend books for preparing/baking with freshly milled flours - has anyone looked over the new book "Flour Lab" by Adam Leonti ?
I figure it was reviewed here, but when I search for it, the website only lets me look at the search results on page one, none related to the book—I can’t get to page 2 no matter how many times I click on it (I think it may be due to the ad which pops up down at the bottom near the numbers).
I’d love to know what people think of this book—and what they thought of the recipes they tried.
Peter Reinhart has a newly released, at least as far as I can tell, book on pizza titled "Perfect Pan Pizza". It's obvious that he loves all things pizza and in this book he covers Detroit style pizza, pan style, Sicilian, Grandma, and foccacia.
For anyone interested in old baking texts, there are some interesting digitised texts out there these days.
Here are a couple of sites I found:
https://babel.hathitrust.org/cgi/mb?a=listis;c=1716640980;sort=title_a;pn=3;sz=75
