Best Bread cookbooks?

"Boron Elgar" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...
snip
Wonderful, intelligent take on bread making.


What you said. . .I had some other things to say, but you've pretty much
covered it. ;o}
Janet

On Thu, 8 Oct 2009 07:43:22 -0600, "Janet Bostwick"
<[Only registered users can see links. ]> wrote:


I am blushing.

Thanks, Janet.

Boron

"KingOfGlop" <[Only registered users can see links. ]> wrote in message
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I avoid *any* book with "Bible" in the title!
Graham

KingOfGlop wrote:



It is just hard to imagine that someone with your skills with language
would be at a disadvantage in any forum.

Anyway, your absence in the sourdough group makes it a less interesting
place to visit.

Regards,

Charles

Boron Elgar wrote:

I agree with all of what you say here except that I would call you a
creative bread maker rather than an anarchist.

I will add that sometimes newbies are looking for dogmatic precision
rather than inspiration and those are usually different books. I used
to read "Beard on Bread" because his writing conveyed his love of food,
eating and cooking in a way that would sometimes kick start my limited
creativity. You could never recommend that book for instruction to a
novice.

Best regards,

Charles

On Thu, 08 Oct 2009 10:41:16 -0500, chefcdp <[Only registered users can see links. ]>
wrote:



I suppose I am getting too old for full rebellion and disorder.


His was the first bread book I ever bought and it was Anadama that I
went right after..

My boss and mentor at the time was taking a fabulous bread course at
one of the Manhattan schools (Peter Kump, IIRC) and after every class,
he would come back to the office (he owned the company) and sit with
me and tell me all about what he had learned and then shared all the
technique and recipe hand outs. No one was concerned about such
material sharing in those days and I loved every second of it.

The school had many guest bakers teaching the classes and the
information and recipes were often beyond me, but I tried most of
them. I looked them over recently, and the majority still look pretty
decent.


Boron

Boron Elgar wrote:





Bravo! That's the best kind. I think you could say that about
most cooking. Experimentation with ingredients and techniques
usually improves the outcome most times you tweak a recipe.

gloria p

"chefcdp" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ] m...
snip

When you are a newbie, you want there to be a 1-2-3 step method for you to
find so that all the kitchen/bread gremlins will go away. Remember??? It's
easy to forget that now with all the bread books that give so much
information that was hidden from us back in the old days. There is still,
however, a lot of info to absorb and that can make a newbie feel helpless.
Janet

Janet Bostwick wrote:
Yes, Janet. I agree. I consider myself a novice baker just trying to get
a handle on the 'rules' and gain some feel for the process. As with many
things, it seems you must know the rules so you can know when - and how
- to break them.

Perhaps some day, I can also achieve anarchist breadmaker status.

JMHO,
Harvey

"KingOfGlop" wrote


I had that one on for a short time but in addition to only very idle
curiosity, I seemed to have joined when one of the folks was having a
conversation I didnt really like. Seemed based on some negative
disagreement on some little point. Probably an abberation. I didnt stay
long enough to know if it was normal for there.