How to get the official to get the point?
Hello Everyone:
I live in a small town in VA, and on a yearly basis new books are purchase for the library. I requested the Bread Baker's Apprentice( because of the high recommendation from this site) for the library since we have nothing remotely close to what being recommended on this site. I copied Floyd's book review and gave the list to the librarian who has to submit to the committee. Well, the verdict came two days ago!
"No! the book is too old". They are going to buy " a quick bread book by Peter Reinhart since it is newer. I believe that I read on this web site about the book that it is not very good. The librarian asked "who are this people whom you said that you got the review from?" I gave her the Fresh Loaf web site but I don't know if she will ever look at it!!!!
I am very frustrated! The bread book that they will buy for the library is recommended by the group thathave never bake! So this library has 50 books of quiltings and 3-4 "coffee table" bread books. I know I searched and borrowed the bread books only to return quickly because it is "not" for people who are actualy bake (like me). It dirves me crazy.
Any commments of how to make them see the light and perhaps buy the book? I could buy the book myself eventually but it is still a lot of money for me!
I will be teaching "bread baking" class at the same library on Dec.15. Should I encourage the participants to help?
mantana
Comments
I wouldn't think you would have to remind a professional librarian about how the book industry works, but you might point out that the fact that _Bread Bakers Apprentice_ is still in print /in hardback/ eight years after its release date indicates that it is in no way obsolete, and in fact is on its way to classic status.
sPh
I have the BBA and have not seen the new book. I don't know if it is true or not, but IF he references principles and methods discussed in BBA, you might be able to make a plausible argument that BBA contains foundation material that the "quick bread" book builds upon. So, buying the newer book would be like giving an advanced carpentry book to someone who doesn't know what a saw is.
Having said that. I hope someone who has seen both books can chime in to say if you would be missing out with the newer book. It might repeat some or all of the principles brought forward in the BBA.
Good luck!
I worked as a librarian for many years; public liabraries have great pressure to buy the newest published books. One of the ways to influence is to demonstrate the level of interest. When you teach your classses, provide a syllabus of books that will genuinely be helpful, advise that if their library does not have them, they should request them through interlibrary loan. My local library will order additional copies of books if a lot of people are on a waiting list, even though we have a very efficient loocal ILL consortium.
to donate his book :)
I saw the book at Amazon.com for $20 used.
I suggest you get the book from the inter library service as mentioned above. Then let the staff know that you consider this book to be one of the best bread books for beginning bakers and plan to recommend it for your classes. Since it is available so inexpensively and you are volunteering your time to teach, suggest they should purchase multiple copies. This is indeed a very good book for beginning bakers.
If they insist on the policy of only buying new books, Peter Reinhart has just published a new volume entitled Artisan Breads Every Day. It is also a very good book that has been updated in some respects. I think you would like that as well. It is $17.55.
Eric
Hello Everyone:
Thank you for taking the time to answer and listen to my complaint!
To Eric and dulke: the bread books that I searched for are interlibrary loan from the other libraries. That was why I knew that there are no good bread books! One was Panera bread, one was a 40 pages little book of breads and one was an official sourdough breads( I was very excited when I read the title but alas it was a very old book of 1957 and mentioned how the Indians, the Italians and other Nations came across sourdough making. No recipe, no measurement). The other book is the "coffee table" bread book which uses 2 pkg. of yeast for baking and such. The crumb was underdone and the top are very shiny like a new wood furniture. I am sure you get the picture of my sarcastic remark. I returned those books within two days. It is absolutely worthless.
Don't know if I will have a cooking class eventhough I charged $3.00 and give ingredients so people can go and bake! So far, no one call yet and the two who called are my friends who can not come becasue they are working but want to get the recipe. I don't know if it is because of the holidays or everyone is too lazy to bake????
Thanks, everyone.
If no class now, I will try again in the spring.
mantana