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Written by foodie pam
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Monday, 27 February 2012 |
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A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread varieties I've yet to tackle. This newest batch of books offers a bit of each for experienced bakers like myself, as well as enough basic information to ease the nerves of a novice. Whether you already enjoy baking bread at home or simply aspire to learn how, the following cookbooks provide a wealth of valuable information.
The Italian Baker Revised by Carol Field
Originally published in 1985, The Italian Baker was a trend-setting book that introduced Americans to making rustic breads at home. Nearly twenty years later Carol Field has updated her classic with details on new equipment, photos, and instructions on natural yeast methods. Though the narrative and descriptions that accompany each recipe provide incentive enough to lure me into the kitchen, I also find the recipes well-written and easy to follow. I've had delicious success with the breads I've tried so far, and--time permitting--plan to make nearly everything in the book. Many of these recipes definitely fall into my "try new bread varieties" category, as there are numerous styles of Italian bread. I'm amazed at what Field is able to achieve with a simple combination of flour, water, yeast and salt (and, in one case, salt-free bread). Bottom line: this book is a keeper, and has earned a prominent place in my kitchen library. Too bad it took a revision to get my attention…I could have started exploring Italian breads a long time ago! Recipes to try: 2 viewable recipes from "The Italian Baker, Revised".
Fundamental Techniques of Classic Bread Baking by The French Culinary Institute
Looking to improve your bread-baking skills? As its title suggests, this book focuses on technique, though for the most part I found the recipes to be geared toward moderately-experienced bakers. For example, if you're interested in learning to work with fresh yeast, this book will give you plenty of practice--as all the doughs are made with fresh rather than dry yeast. (The publisher does provide a yeast conversion guide, but given that some recipes use such small amounts of the leavener, I suspect you'd get more accurate results using the fresh yeast as specified.) The book covers a wide selection of breads, but you might be disappointed if you're looking for detailed descriptions of how each of these loaves differ in taste and texture. For the avid bread baker, however, this may well be part of the draw, because ultimately these differences can be identified only through working with the doughs and tasting the end results. Many of us view this as an irresistible pursuit. Recipes to try: 2 viewable recipes from "The Fundamental Techniques of Classic Bread Baking".
How to Make Bread by Emmanuel Hadjiandreou
Whether you are setting out to make your first loaf of bread or looking for some different recipes to try, How to Make Bread is a good option. The book focuses on the basics, complete with a detailed introduction and clear instructions throughout. With recipes that span the typical to the unusual--beet bread or tomato sourdough anyone?--even jaded bakers will find something new and challenging to try. Recipes to try: 3 viewable recipes from "How to Make Bread".
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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Last Updated ( Monday, 27 February 2012 )
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