I know that Christmas is almost upon us, so I'm not advocating that you run out and buy anything that you may already have requested as a gift.  However, if you are shopping around for one or more specific titles, take advantage of any used book stores that may be in your area.  I was fortunate to be rummaging around in one this summer and found The Bread Bible by Rose Levy Berenbaum and The Bread Bible by Beth Hesperger, each in excellent condition.  I took them both home for a little under $20, total.  And no postage, either!

My ideal bread book is one that doesn't even acknowledge the existence of refined flour.  The Laurel's Kitchen Bread Book fits that description (I think - there may be a place or two where AP or bread flour is mentioned).  All other whole grain books that I have found still seem to think that whole grains can't carry a bread.  Even Peter Reinhart's latest book has "transitional" loaves.  He's forgiven because those are in the minority.

I was just given a copy of Daniel Leader's (and Lauren Chattman's) new book "Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

I got this book thinking I'd pick up some tricks and looked to what they were doing with scones.

The description they have uses butter (almost a pound) and 2 and something ounces of egg.

 But when you read the recipe it references in the book.... no eggs, no butter....

 I'm trying the scones as the recipe is printed in the store tomorrow.

We'll see what happens.

 Gdubya