Hi Again!

Very quickly following on from my last post "Whitsuntide Breads and Other Antics", this is a quick post listing the books that I recommend for my bakery students to source to aid their programme of study.

Hansjoakim asked me about this, after I posted information about a Student Bread Competition.   There are just short of 50 books on the list.   The one I most want is one Hans referenced sometime ago by Claus Schunemann.   I've tried to get it through Amazon UK, and finally received an e-mail today.   Original price for the book is just over £55.   I would pay that!   However, a secondhand version is about £90 + P&P, and a new version is over £125 + P&P!!!!

The College Library service is top class.   Next year's books are ordered already.   These will now come mainly as e-books.   Most of the books I'm ordering now are scientific and technical and go over the magic £100 mark.   That's the point where alarm bells start sounding in our "cash-strapped" world of UK 2010!   Books shown below with double * are in our library.   Others are noted as on order in some shape or form.

Of course, blogging on TFL partly shows my keen enthusiasm for all matters electronic too.   And this is very highly valued by the College....To the extent that, as Lecturers, our use of ILT is monitored and built in to performance management.   Every course  which runs in College has a "Blackboard" site.   This is a means of inter-active learning for students, and the sites I have created for the bakery course I run are my pride and joy.   I won 2nd prize last year as ILT Practitioner of the Year.   The site content allows students to access any learner materials night and day, either in College, or anywhere else, given access to a pc and the internet.   Materials include a host of photgraphs from all the practical classes, plus demonstration videos.   Some of these are available on my TFL blog, as you may have already seen.   All course details and documents are posted, and folders full of my recipes.   The front page is an "Announcements" area, enabling me to provide rapid and immediate news for students [eg the news of the Apprenticeship Baker post which came up the day before yesterday].   There is also a place for "External Links".   I have quite a range in here; top of the pile is immediate access to....THE FRESH LOAF, of course!

In the syllabus area, there are loads of documents for students to use to complete the course.   Also in here, is this list shown below.   Well, my studies at University in the early 1980s involved use of microfiche to access books in the library,; no computers whatsoever!   I didn't even know how to word process until early 2004!   Some folks think mobile phones are where it's at, and others go more for media such as television.   I've long been convinced that the most powerful player is the pc, and, particularly the internet.   Anybody disagree about that?

So if I've missed anything off please let me know.   As you can see, there is a big "hats off" to the great US Artisan Bakers; my personal big inspiration in the book world of the last 5-10 years.   A quick count up suggests I own about 20 of the books shown in my personal baking library.

BOOKLIST:

Recommended Texts

I will add to this list from time to time:

**Amendola, J., Rees, N. (2003) Understanding Baking: The Art and the Science of Baking. New Jersey: John Wiley & Sons

Banfield, W.T. (1947) Manna: A Comprehensive Treatise on Bread Manufacture. London: Maclaren & Sons

**Barenbaum, R.L. (2003) The Bread Bible. New York & London: Norton

**Bertinet, R. (2007) Crust: Bread to Get Your Teeth Into. London: Kyle Cathie

**Bertinet, R. (2008; paperback, with dvd) Dough: Simple Contemporary Bread. London: Kyle Cathie

** [7 copies]Brown, J. et. al. [Eds] (1996) The Master Bakers' Book of Bread Making. Hertfordshire: NAMB

**Calvel, R., MacGuire, J., Wirtz, R. (2001) The Taste of Bread. Gaithersburg, Md.L: Aspen

Cauvain, S. P. [ed] (2003) Bread Making: Improving Quality Cambridge: Woodhead [on order as an e-book]

Cauvain, S. P., Young, L. S. (2006) The Chorleywood Bread Process. Cambridge: Woodhead

**Cauvain, S. P., Young, L. S. (2007) The Technology of Breadmaking. 2nd Edition. New York: Springer - Verlag

**Cauvain, S. P., Young, L. S. (2009) More Baking Problems Solved. Cambridge: Woodhead

Collister, L., Blake, A. (1993) The Bread Book London: Conran Octopus

** [multiple copies]Connelly, P., Pittam, M. (1997) Practical Bakery. London: Hodder & Stoughton

**David, E. (1979) English Bread and Yeast Cookery. London: Penguin

**DiMuzio, D. T. (2009) Bread Baking: An Artisan's Perspective. New Jersey: John Wiley & Sons

**Edwards, W. P. (2007) The Science of Bakery Products London: Royal Society of Chemistry

**Figoni, P. (2008) How Baking Works: Exploring the Fundamentals of Baking Science 2nd Edition. New Jersey: John Wiley & Sons

**Friberg, B. (2002) The Professional Pastry Chef: Fundamentals of Baking and Pastry.  4th Edition. New Jersey: John Wiley & Sons

**Friberg, B. (2003) The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques. New Jersey: John Wiley & Sons

**Gisslen, W. (2008) Professional Baking. New Jersey: John Wiley & Sons

**Glezer, M. (2000) Artisan Baking Across America. New York, Artisan

**Hamelman, J. (2004) Bread: A Baker's Book of Techniques and Recipes. Hoboken, New Jersey: John Wiley & Sons Inc

**Hanneman, L.J. (1991) Bakery: Flour Confectionery. 2nd Edition. Oxford: Butterworth - Heinemann

**Hanneman, L.J. (1992) Bakery: Bread and Fermented Goods. 2nd Edition. Oxford: Butterworth - Heinemann

** [multiple copies]Hanneman, L.J. (1993) Patisserie 2nd Edition. Oxford: Butterworth - Heinemann

Hui, Y. H. et. al. [Eds] (2006) Bakery Products: Science and Technology New York/London: Wiley-Blackwell [on order as an e-book]

Kaplan, S. L. (2006) Good Bread Is Back: A Contemporary History Of French Bread, The Way It Is Made, And the People Who Make It. Durham and London: Duke

Kirkland, J. (1927) The Modern Baker, Confectioner and Caterer. London: Gresham

**Labensky, S., Martel, P., van Damme, E (2009) On Baking: A Textbook of Baking and Pastry Fundamentals.  New Jersey: Pearson, Prentice Hall

**Leader, D., Blahnik, J. (1993) Bread Alone: Bold Fresh Loaves From Your Own Hands. New York: Morrow

**Leader, D., Chattman, L. (2007) Local Breads: Sour Doughs and Whole Grain Recipes From Europe's Best Artisan Bakers. New York: Norton

**Lepard, D. (2004) The Handmade Loaf. London: Mitchell Beazley

**Lepard, D., Whittington, R. (2010) Baking with Passion: Baker and Spice. London: Quadrille

**Ortiz, J. (1993) The Village Baker. Berkeley, California: Ten Speed Press

**Reinhart, P. (2001) The Bread Baker's Apprentice. Berkeley, California: Ten Speed Press

**Reinhart, P. (2006; paperback) Crust and Crumb: Master Formulas for Serious Bread Bakers. Berkeley, California: Ten Speed Press

**Reinhart, P. (2007) Whole Grain Breads. Berkeley, California: Ten Speed Press

**Reinhart, P. (2009) Artisan Breads Everyday: Fast and Easy Recipes for World-Class Breads. Berkeley, California: Ten Speed Press

**Rinsky, G., Rinsky, L. H. (2008) The Pastry Chef's Companion: a Comprehensive Resource  Guide for the Baking and Pastry Professional. New Jersey: John Wiley & Sons

**Roux, M., Roux, A. (1993) The Roux Brothers on Patisserie. London: Little, Brown

**Shulman, M-R. (1990) Bread Book. London: Macmillan

Stevens, D. (2009) Bread: River Cottage Handbook No. 3. London: Bloomsbury

**Suas, M. (2008) Advanced Bread and Pastry USA: Delmar Cengage Learning

**Treuille, E., Ferrigno, U., O'Leary, I. (1998) Bread. London: Dorling Kindersley

**Whitley, A. (2006) Breadmatters: the state of modern bread and a definitive guide to baking your own. London: Fourth Estate

**Wing, D., Scott, A. (1999) The Bread Builders: Hearth Loaves and Masonry Ovens. Vermont: Chelsea Green.

MOST WANTED:

Baking: The Art and Science (Hardcover)   by Claus Schunemann (Author)

Other texts of interest to be found in the College Library:

Sugarcraft

Best wishes

Andy