ANNOTATED
BREAD BIBLIOGRAPHY
Part of the alt.bread.recipes FAQ (in progress)
Last update: November 13, 2004 (*)
BEGINNERS
These books are excellent for beginners but the recipes will also suit
more experienced bakers.
Ultimate Bread. Eric
Treuille & Ursula Ferrigno.
New York: DK
Publishing, Inc., 1998. ISBN:
0-7894-3513-6 (C); 168pp.
This book has numerous, clear photos that illustrate techniques
and what a dough should look like at different stages of preparation. Over 100 recipes cover basic and many fancy
breads and they are clearly set out with each stage numbered. The measurements use both weights (metric)
and cup measure.
The Bread Book. Linda
Hollister & Anthony Blake.
The Lyons Press, 2000. ISBN: 1 85029 532 8; 1-58574-057-8 (US Cloth); 1-58574-447-6 (US Paper); 196pp.
Another well-illustrated book with clear recipes and many color
photos. The English edition uses
weights (metric & imperial) but the N. American edition uses cup measure.
Bernard Clayton’s New Complete Book
of Breads: 30th Anniversary Edition. Bernard
Clayton, Jr.
Simon &
Schuster, 2003 (revised) ISBN: 0 7432 3472 3; 704pp.
Gives step-by-step instructions using a Kitchenaid, food processor
and by hand. Recipes, using
cup-measure, start with a “first bread” and follow with a large collection of
other recipes.
Beard On Bread. James Beard.
Alfred A. Knopf, 1995 (reprint edition). ISBN: 0679755047 (P); 228pp.
Basic beginner book with a good
selection of yeasted and quick breads. Somewhat lacking in technique.
ARTISANAL BREADS
*Bread: A
Baker’s Book of Techniques and Recipes.
Jeffrey Hamelman.
Wiley 2004. ISBN: 0 471 16857 2 (c), 432pp.
Hamelman is the Director of the Bakery and the Baking Education
Center at King Arthur Flour.
Mainly aimed at the professional level market however there
are also recipes are scaled at the home baker level. Extensive section on
decorative breads. Very clear instructions on bread shaping, similar to
Bilheaux’ Special and Decorative Breads book. Recommended for bread making
enthusiasts. (r.s.)
*The Panera
Bread Cookbook: Breadmaking Essentials and Recipes from America’s Favorite
Bakery-Café. Panera Bread, Peter Reinhart, Ward Bradshaw,
Joel Cammett.
Clarkson
Potter, 2004. ISBN: 1 4000 8041 x (P) Pages: 256
*No Need to Knead: Handmade Italian
Breads in 90 Minutes. Suzanne
Dunaway.
Hyperion
1999. ISBN: 0 7868 6427 3, 192pp.
User-friendly text. Higher
ratio of crust to crumb by the owners of Buona Forchetta Hand Made Breads in
Los Angeles, CA..
Artisan Baking Across America: The
Breads, the Bakers, the Best Recipes. Maggie Glezer & Ben Fink.
New York:
Artisan, 2000. ISBN: 1579651178 (C) Pages: 256
A bit of a travelogue with a few good recipes. It has some very good
technical points on slack dough preparation and a very good section on
different kinds of flours. The Acme baguette is an excellent recipe.
The Bread Baker’s Apprentice:
Mastering the Art of Extraordinary Bread. Peter Reinhart.
Ten Speed
Press, 2001. ISBN 1 58008 268 8 (C); 320pp.
Fast becoming the standard and most widely quoted book in
alt.bread.recipes, and usually referred to as BBA or TBBA. For the more advanced or keen baker who has
mastered basic breads. It is well
illustrated and the recipes are given in cup-measure and weights (imperial).
Crust and Crumb: Master Formulas for
Serious Bread Bakers. Peter Reinhart.
Ten Speed
Press, 1998. ISBN: 1 58008 003 0 (C); 240pp.
An excellent
book in similar format to, but overshadowed by the subsequent BBA.
The
Village Baker: Classic Regional Breads from Europe and America. Joe Ortiz.
New York: Ten Speed
Press, 1997.
ISBN: 0898154898 0898159164 (US Paper) Pages: 306
An excellent book that suffers from the lack of clear
illustrations. Most of the recipes are given in cup-measure but those in a
chapter for professionals are given in (large) weights that can be scaled down
since he also quotes the bakers’ percentages.
Nancy Silverton’s Breads from the La Brea Bakery: Recipes for the
Connoisseur. Nancy Silverton.
New York:
The Random House Publishing Group, 1996. ISBN: 679 40907 6 (C); 288pp.
Most of her recipes are based on wild-yeast starters (sourdough)
and are suited to the more experienced baker as there are few helpful
illustrations. Her starters, based on
grapes, are a controversial topic in rec.foods.sourdough (and rightly so, in my
opinion).
The Italian Baker. Carol
Field.
New York,
HarperCollins Publisher, 1985. ISBN: 0
06 181266 8 (C); 448pp.
This is the classic on Italian breads. The recipes, using weights (metric) and
cup-measure, are clearly laid out and give alternative techniques for hand,
stand-mixer and food processor.
Secrets of a Jewish Baker: Authentic
Jewish Rye and Other Breads. George Greenstein.
The Crossing
Press, Inc., 1993. ISBN: 0-89594-605-X
(P), 0801878462; 368pp
A highly regarded book on Jewish and Eastern European baking.
Bread Alone: Bold Fresh Loaves from Your Own Hands. Daniel Leader & Judith Blahnik.
New York:
William Morrow & Company, Inc., 1993. ISBN: 0 688 09261 6; 332pp.
A good read with very good recipes given in cup-measure and
weights (imperial). Sourdough purists
scoff at his use of a pinch of commercial yeast to attract the wild yeasts for
his sourdough starters.
Il Fornaio Baking Book: Sweet and
Savory Recipes from the Italian Kitchen. Franco Galli.
Chronicle
Books, 1993. ISBN: 0 8118 3297 x (p) 0 8118 03223 6 (C); 192pp.
Good introduction to bread from the founder of a bakery. Good descriptions of breads and techniques
but no working illustrations. The
recipes are given in cup-measure but work well when converted to weights.
The Bread Builders: Hearth Loaves
and Masonry Ovens. Daniel Wing & Alan Scott.
Chelsea
Green Publishing Co., 1999. ISBN: 1 890132 05 5 (P); 250pp.
Although there is some information on bread making and recipes,
the book is aimed at those who want to build a traditional, wood-fired
oven. Not suitable for those living in
igloos or apartment buildings.
Build Your Own Earth Oven: A
Low-Cost, Wood-Fired Mud Oven; Simple Sourdough Bread, Perfect Loaves. Kiko
Denzer.
Chelsea
Green Publishing Co., 2000. ISBN: 0
9679846 0 2 (P) 132pp.
To be read
in conjunction with “The Bread Builders”.
Amy’s Bread: Easy Innovative Recipes
for Crusty Hearth-Style Loaves. Amy Scherber & Toy Kim Dupree.
New York:
William Morrow & Co. Inc., 1996. ISBN 0688124011 (C); 196pp. (out of print)
WHOLE GRAINS
The
Tassajara Bread Book. Edward Espe Brown.
Shambhala; 25th Anniversary Edition, 1995. ISBN: 157062089X (P), 161pp.
Explains the sponge method well and has great illustrations of
bench technique. Limited repertoire of
recipes.
The
Laurel’s Kitchen Bread Book: A Guide to Whole-Grain Breadmaking. Laurel Robertson, Carol Flinders, & Bronwen Godfrey.
Random House 2003 (updated edition) ISBN: 0812969677; 464pp.
Widely quoted by those interested in Desem Bread. Very good
troubleshooting section with clearly written solutions for typical wholegrain
problems.
Recipes
from the Old Mill: Baking with Whole Grains.
Sarah E. Myers & Mary Beth Lind.
Good Books 1995. ISBN: 1561481769 (P); 252pp.
Great
Whole Grain Breads. Beatrice Ojakangas.
University of Minnesota Press, 2002. ISBN: 0816641501 (P); 368pp.
BREAD MACHINE
The Bread Lover’s Bread Machine
Cookbook. Beth Hensperger.
Harvard
Common Press, 2000. ISBN: 1 5583 2156 X; 526pp.
Whole Grain Breads by Machine or
Hand: 200 Delicious, Healthful, Simple Recipes. Beatrice Ojakangas.
John Wiley & Sons,
Inc., 2003. ISBN: 0 7645 3825 X (P); 416pp.
Bread Machine Magic Revised Edition: 138
Exciting Recipes Created Especially for Use in All Types
of Bread Machines. Linda
Rehberg & Lois Conway.
St.
Martin’s Griffin, 2003 (revised). ISBN: 0 312 30496 X; 208pp.
Revised
edition contains recipes for 2-pound loaves.
More Bread Machine Magic: More than 140 New
Recipes from the Authors of Bread Machine Magic for Use in All Types of Sizes
of Bread Machines. Linda
Rehberg & Lois Conway.
St.
Martin’s Griffin, 1997. ISBN: 0 312 16935 3 (p); 224pp.
FLOUR MILLING
Flour Power: A Guide to Modern Home
Grain Milling. Marleeta F. Basey.
Jermar
Press, 2004. ISBN: 0 9705 4011 6 (p); 288pp.
The only book written on modern
home grain milling. Appendices to 30+ grain mills and grain sources for the
home miller. Also of benefit to gluten sufferers, how to get whole grains into
the diet.
INTERNATIONAL FLAIR
*A Blessing of Bread: Jewish Bread
Baking Around the World. Maggie
Glezer.
Artisan
2004. ISBN: 1 5796 5210 7, 320pp.
*El Arte del
Pan: Historia, Especialidades, Recetas. Ruth Mader, Ulrike Kraus.
Feierabend Verlag, OHG
2004. ISBN: 3 8998 5086 6, 168 pp.
In Spanish.
Flatbreads and Flavors: A Baker’s
Atlas. Jeffrey Alford & Naomi Duguid.
William
Morrow & Co., 1995. ISBN: 0 6881 1411 3 (c); 464pp.
A wonderful travelogue as well as good recipes
for many different flatbreads with tips for preparing and baking.
The Bread Book. Linda
Collister & Anthony Blake.
The Lyons Press, 2000. ISBN: 1 85029 532 8; 1-58574-057-8 (US Cloth); 1-58574-447-6 (US Paper); 196pp.
See under
“Beginners” although this book will suit advanced bakers as well.
Country Breads of the
World: Eighty-Eight of the World’s Best Recipes for Baking Bread. Linda
Collister & Anthony Blake.
The Lyons
Press, 2000. ISBN: 1 84091 117 4; 1 5857 4112 4 (US C); 176pp.
An extension of “The Bread Book” that is equally well
illustrated. The English edition uses
weights and the North American edition
uses cup-measure.
The Breads of France: And How to
Bake Them in Your Own Kitchen.
Bernard Clayton, Jr.
Ten Speed
Press, 2002. ISBN: 0 672 52693; 1 580083897 (C reissue); 267pp.
The grand-daddy of bread books.
A combination of travelogue and recipes that appear to be a bit involved
for the beginner. He also uses milk
powder in a lot of his recipes which some, with knowledge of French practice,
may find unusual/bizarre.
HISTORICAL
The Book of Bread. Jerome Assire.
Flammarion-Pere
Castor, 1996. ISBN: 2 08013 625 9 (c); 160pp.
A book about
bread, its place in history and society.
Translated from French.
The
History of Bread. Bernard Dupaigne.
Harry N. Abrams, 1999. ISBN: 0
8109 3438 8 (C); 256pp.
Superbly illustrated history of bread and its role in world
cultures. Similar to Assire’s book with emphasis on historical notes and the
symbolism of bread.
Six Thousand Years of Bread: Its
Holy and Unholy History. H.E. Jacob & Eduard Jacob.
The
Lyons Press, 1997. ISBN: 1 5582 1575 1(P); 416pp.
Philisophical discussion of history of bread from Egyptian times
until the early 20th Century. This is a re-release of a 1943 title.
PIZZA & FOCACCIA
American
Pie: My Search for the Perfect Pizza. Peter Reinhart.
Ten Speed Press 2003. 264pp ISBN: 1580084222 ( C )
*Pizza Napoletana! Pamela Sheldon Jones.
Berkeley: Ten Speed Press, 1999. ISBN 1580080855; 110pp.
*Italian Pizza and Hearth Breads. Elizabeth Romer.
New
York: Clarkson N. Potter, Inc., 1987.
ASIN: 0517566931; 157pp.
*The Great Chicago-Style Pizza Cookbook. Pasquale Bruno Jr.
Chicago,
Illinois: Contemporary Books, Inc., 1983.
ISBN: 0809257300; 144pp.
*The Ultimate Pizza. The World’s Favorite Pizza Recipes
– From Deep-Dish to Dessert. Pasquale Bruno Jr.
Chicago, Illinois: Contemporary Books, Inc.,
1995. ASIN: 0809233495; 176pp.
American Pie: My Search for the Perfect Pizza.
Peter Reinhart.
Berkeley:
Ten Speed Press, 2003. ISBN:
1580084222; 256pp.
*The Pizza Book: Everything There Is to Know About the World’s Greatest Pie.
Evelyne
Slomon. [Note: Slomon is the correct spelling.]
New
York: Times Books, 1984. ISBN: 081291113X; 276pp.
Focaccia
*Focaccia:
Simple Breads from the Italian Oven. Carol Field.
San
Francisco: Chronicle Books, 1994. ASIN:
0811806049; 120pp
*Recipes from Paradise: Life and Food on the Italian Riviera. Fred Plotkin
Boston:
Little, Brown and Company, 1997. ISBN:
0316710717; 496pp
“HEAVENLY BREAD”
Brother Juniper’s Bread Book: Slow
Rise as Method and Metaphor.
Peter Reinhart
Addison-Wesley
Publishing Co., 1993. ISBN 0 201 62467 2 (p)
Reinhart’s
first book on bread baking. Interesting
and informative. Recipes use
cup-measure.
Bread Upon the Waters: A Pilgrimage
Toward Self-Discovery and Spiritual Truth. Peter Reinhart
Perseus
Publishing, 2001. ISBN: 0 7382 0432 3 (p); 208pp.
The Secrets of Jesuit Bread Making. Rick Curry.
Perrenial,
1995. ISBN: 0 0609 5118 4 (p); 256pp.
Bread Baking with Father Dominic. Dominic
Garramone.
KETC, 1999.
ISBN: 0 9674 6522 2 (C); 128pp.0
One of
several titles by this author based on the PBS series.
Bake and Be Blessed: Bread Baking as
a Metaphor for Spiritual Growth. Dominic Garramone.
KETC,
2002. ISBN: 0 9674 6523 0 (p); 136pp.
MISCELLANEOUS, COMPANION,
COLLECTIONS, BIBLES
English Bread and Yeast Cookery. Elizabeth David.
Biscuit
Books, New American Edition, 1995. ISBN: 0 9643 6000 4; 592pp.
0140299742,
several editions exist.
Covers everything from milling to bread recipes, the history of
bread and includes some old recipes as well.
The title is a bit strange since the book also contains French recipes
and techniques.
Baking with Julia: Savor the Joys of
Baking with America’s Best Bakers. Dorie Greenspan.
William Morrow & Co., Inc.,
1996. ISBN: 0 6881 4657 0; 480pp.
Based on the PBS Series Hosted
by Julia Child. Excellent section on artisanal breads.
King Arthur
Flour Cookbook: 200th Anniversary Cookbook Dedicated to the Pure Joy
of Baking. Brinna Sands.
Countryman Press, New Edition
1992. ISBN: 0 8815 0247 2; 624pp.
King Arthur
Flour Companion: The All-Purpose Baking Cookbook. Brinna Sands.
Countryman Press, 2003. ISBN: 0 8815 0581
1; 640pp.
Bread for all
Seasons: Delicious and Distinctive Recipes for Year-Round Baking. Beth Hensperger.
Chronicle
Books, 1995. ISBN” 0 8118 0582 4 (p); 168pp.
Baking Illustrated: A Best Recipe
Classic. Cook’s Illustrated Staff.
America’s
Test Kitchen, 2004. ISBN: 0 9361 8475 2; 528pp.
From The
Best Recipe Series.
Rose's Bread Bible. Rose Levy
Beranbaum.
W. W. Norton
& Co. Inc., 2003. ISBN: 0 3930 5794 1 (c); 544pp.
150
recipes, 32 pp photos plus 300 step-by-step illustrations in the author’s
meticulous approach.
The Bread Bible: Beth Hensperger’s
300 Favorite Recipes. Beth Hensperger
Chronicle
Books, 1999. ISBN: 0 8118 1686 9 (c); 528pp.
Bernard Clayton’s New Complete Book
of Breads: 30th Anniversary Edition. Bernard
Clayton, Jr.
Simon &
Schuster, 2003 (revised) ISBN: 0 7432 3472 3; 704pp.
Gives step-by-step instructions using a Kitchenaid, food processor
and by hand. Recipes, using
cup-measure, start with a “first bread” and follow with a large collection of
other recipes.
SOURDOUGHS (refer to rec.food.sourdough FAQ
#1)
Classic
Sourdoughs. Ed Wood.
Ten Speed Press, 2001. ISBN: 1
5800 8344 7 (p); 209 pp.
World
Sourdoughs from Antiquity.
Ed Wood
Ten Speed Press, 1996 (revised).
ISBN: 0 8981 5843 5 (P); 192pp.
Baba
À Louis Bakery Bread Book: The Secret Book of the Bread. John McLure.
Chester,
Vermont: Baba À Louis Bakery, 1993. ISBN: 0-9636892-0-7; 132 pp.
*From a Baker’s Kitchen: Techniques and Recipes for Professional Quality
Baking in the Home Kitchen. Gail Sher.
Berkeley: Aris Books, 1984.
ISBN:0-943186-14-5(hc), 0-943186-11-0(p); 219 pp.
(See
under Anticipated Forthcoming Titles for 20th Anniversary Edition)
This book was originally published in September 1984, by Aris Books in
Berkeley. This is an ideal book for a beginning baker. There is a 20+
page introductory section "Methods and Principles of Bread
Making”. This section also has an excellent chart on glazes and several
good line drawings of slits for round loaves. (comments provided by Robert/Combat
Lit)
*Parsons
Bread Book: A Celebration of the Fine Art of Bread and the Great Bakers of New
York City, etc. The Senior Class in Editorial Design, Parsons School of
Design.
New York: Harper & Row, 1974. ISBN:
0-06-013282-5; 72 pp.
*Prairie Home Breads: 150 Splendid Recipes from America’s Breadbasket.
Judith
M. Fertig.
Boston: The Harvard Common Press, 2001. ISBN:
1-55832-172-1; 230pp.
Baker’s Manual, 5th Edition. Joseph
Amendola.
Wiley 2002. ISBN: 0471405256; 336pp.
The Taste of Bread. Raymond Calvel.
Kluwer Academic Publishers, 2001. ISBN:
0 8342 1646 9 (C); 205pp.
Regarded as the “father” of bread. A very expensive text-book for
the bread scientist. Translated from
the “Le Gout du Pain”.
Special and Decorative Breads. Bilheux,
Roland, Alain Escoffier, Daniel Herve, Jean-Marie Pouradier.
John Wiley & Sons, Inc., 1997. ISBN:
0470 25005 4 (C); 304pp.
Anticipated
Forthcoming bread titles:
*From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen. Gail Sher.
Marlowe & Company; 20th Anniversary Edition. ISBN: 1 5692 4386 7 (P), 272 pp.
Projected publication date:
January 9, 2005.
*The Handmade Loaf. Dan Lepard.
Mitchell Beazley 2005. ISBN: 1 8400 0966 7, 192pp.
Projected publication date: March 7, 2005.
*The
Easy Way to Artisan Breads and Pastries. Avner
Laskin.
Sterling 2004. ISBN: 1 4027 1260 x, 160pp.
Daniel Leader on European Hearth Breads ?
Bruce Healy
& Paul Bugat on Yeasted Pastries and Breads ?
This
bibliography has been prepared by Rose Kish (RLK) and Graham Dolby (Graham) of
alt.bread.recipes.
Contributors:
Janet
Bostwick
Robert
(“Combat Lit”)
Roland
Saldanha (“Joe Doe”)