Bread Books - Page 16

The Bread Machine Cookbook III (Nitty Gritty Cookbooks)

Donna Rathmell German

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

More variations for those who love their ABMs 3 out of 5 stars.
13 of 13 people found this review helpful.

This is not my favorite of the Nitty Gritty series, but I love having a huge selection of ABM recipes. I would rate Rehberg's "Bread Machine Magic" books as superior, in general, but "The Bread Machine Cookbook III" gave me a delicious "Cranberry Orange Bread,", page 76, "Anadama Bread", page 42, "Jalapeno Corn Bread", page 45, "Orange Ginger Bread", page 84, "Chocolate Chocolate Chip Bread", page 101, and "Poulsbo Bread", page 131.

For those who want an ABM recipe for every possible inspiration, they'll need this volume!

WONDERFUL--buy the whole series!! 5 out of 5 stars.
0 of 0 people found this review helpful.

This is an AWESOME cookbook, I love the way the recipes are listed in the book, very easy to follow. The ingredients are listed in order to how they should be placed in the machine, there are instruction for 1, 1/2, and 2 lb loaves. The print is large which also makes the recipes easy to follow. I own her whole series of BM cookbooks because I like them so much!! Great variety also--if I have a certain ingredient that I want to use up in my cupboard, 9 times out of 10 I can find a recipe for bread that I can use it in!! Can't say enough good things about this cookbook!!

Editorial Review:

Still more original bread recipes, both traditional and cutting-edge, fill the third book in the Bread Machine Cookbook series. Special features include an in-depth discussion of ingredients and their substitutions, valuable tips on troubleshooting and sections on nut breads, toppings and fillings.

Bread Baking (Nitty Gritty Cookbooks) (Nitty Gritty Cookbooks)

Lou Seibert Pappas

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

easy to read-easy to follow 5 out of 5 stars.
10 of 11 people found this review helpful.

this is a very simple book, with easy to follow instructions,and easy to find ingredients. it isn't overwhelming, or intimidating at all. i find myself going back to it time and time again. every recipe that i have tried, from this book, come out wonderful.i wish other cook books(and baking) were this easy to follow.

Editorial Review:

A baking specialist and prolific cookbook author offers traditional bread recipes. Author Lou Seibert Pappas discusses equipment, ingredients, mixing methods and baking techniques in this best-seller.

The Gingerbread Book

Steven Stellingwerf

List Price: $22.95 By: Rizzoli Amazon Marketplace: 11 new & used starting at $31.90

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

A VALUABLE REFERENCE 5 out of 5 stars.
1 of 1 people found this review helpful.

MY WIFE HAS CHECKED THIS BOOK OUT OF THE LIBRARY EVERY MONTH FOR THE PAST 3 YEARS. I JUST WANT TO BUY A COPY FOR HER TO SAVE SHOE LEATHER.

The measurements are wrong! 1 out of 5 stars.
1 of 1 people found this review helpful.

Though the book has wonderful pictures, many of the measurements in the drawings are wrong.

Gotta Get this One 5 out of 5 stars.
1 of 3 people found this review helpful.

I have just recently fallen in love with the art of gingerbread houses. Of all the books I have found (so far, I have been referencing around 8), this one is the most comprehensive of all. I checked it out of the library and finally decided that, since it is no longer in print, I would: a) have to "lose" it and pay the library for it, b) buy it on eBay, or c) try to find it SOMEWHERE for myself. I found one on eBay but it went for over $45!!! I bought a slightly used one on Amazon and CANNOT wait to get it! I finally will have one of my own. Until the shipment comes in, however, I am keeping my library version (just in case!).

An FYI re: author's name (it's not Rizzoli) 4 out of 5 stars.
1 of 1 people found this review helpful.

N.B. The author's name is Steven Stellingwerf. Rizzoli is the publisher.

I was thinking I didn't have this book and cross-referenced the ISBN on another site (comparing prices ;p) and immediately recognized the author and thus avoided a duplicate purchase.

I rate this book four stars, knowing the measurements are incorrect, for the inspiring projects and depictive photos. I like his finely detailed work and think overall, this a must-have edition to your gingerbread-baking collection.

Worldwide Sourdoughs from Your Bread Machine (Nitty Gritty Cookbooks)

Donna Rathmell German, Ed Wood

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

TASTY BAKING 5 out of 5 stars.
16 of 16 people found this review helpful.

I have used this cookbook for years, and decided to order one for my daughter, since it is one of the best sourdough cookbooks around. The recipes are well organized, and the results are stunning! For anyone who does sourdough baking, the varieties are quite intriguing, and the occasional odd ingredients are not usually difficult to find, or substitute for. It's been around a while, but since Amazon.com has it, I'm delighted to buy it for gifts.

Best of both worlds 5 out of 5 stars.
8 of 8 people found this review helpful.

Most sourdough cookbooks fall into one of two camps: The hedgers, who add baking powder or commercial yeast to all their recipes, presumably just in case their starter doesn't perform as desired; and the purists, who never add extra leavening to anything. This book straddles the line nicely, providing both kinds of recipes sorted into sections to suit your mood and the amount of time you have available for baking. There is a great chapter explaining how sourdough works and why you need so much time to bake using it, and another devoted to the ins and outs of adapting sourdough for bread machine use. There is a section of recipes using commercial yeast and the regular bread machine cycle, a section using wild yeast and the bread machine cycle, and a section of wild yeast recipes using only the dough cycle.
The authors tell you approximately how many hours each step will take, which is very helpful when planning your baking, but I will confess to being somewhat turned off by the fact that they describe their starters in terms that seem to be specific to Ed Wood's dried starters for sale ('fast', 'slow', 'Russian', 'Austrian', etc.)
Aside from the odd spelt and kamut bread recipes, there are a lot of rye recipes in this book, pitas and rolls, a selection of bread flavors from around the world, and the very best plain sourdough French bread I have ever made. This book is a great addition to any sourdough baker's collection.

Editorial Review:

Authentic sourdough recipes from the bread machine begin with natural wild yeast; recipes include hand-shaped sourdoughs from the dough cycle.

The Taste of Bread

Raymond Calvel, James J. MacGuire

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Customer Reviews:
Total reviews: 5 Average rating: 3.5 of 5

The ultimate bakers' manual 5 out of 5 stars.
22 of 22 people found this review helpful.

This book is by the man who revolutionized bread baking and it is excellent. The technical information on flours, oxidation, etc is very good. All recipes are based on the bakers percentage formula so it is very easy to scale anything. It is more for professionals but I have had no trouble adapating it to home use. This book will teach you to be a bread baker, not a follower of recipes. I highly recommend this for anyone who is serious about bread baking. If you are a casual baker of loaves it may be too much. If you can read basic French I encourge you to get the french edition as it costs about 25E's instead of the crazy price for the English translation.

Do not Blow a Hundred Dollars! - Not Yet, Anyway. 3 out of 5 stars.
18 of 22 people found this review helpful.

.
I wish to thank Amazon for removing my purchase of this book from backorder where it remained for half a year and mysteriously canceling without notice, citing The Taste of Bread is "no longer available from any source" as the reason. Days later Amazon reissued this title for public sale at a cost of $15.00 more than they charged me!

Is it really available now? --- Who knows?

I thank Amazon because during those months of waiting for my order to ship, I fell in love with --- Bread: A Baker's Book of Techniques and Recipes, By Jeffrey Hamelman and have worked from it extensively with remarkable result. In fact, Professor Calvel, a legend for his autolyse method, also offers his recommendation of "Bread: A Baker's Book." Bread: A Baker's Book of Techniques and Recipes

Nancy Silverman of La Brea Bakery occasionally utilizes autolyse method for some of her recipes Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur. However, Jeffrey Hamelman demystifies the autolyse technique and simplifies it to the point of becoming a nonevent in the baking technique arsenal.

My homework on this edition of Taste of Bread quite likely spared me an expensive learning curve, and the much aggravation of struggling with what many have claimed is a poorly edited translation of Raymond Calvel's Le Gout du Pain. It is my hope that they will seize upon the interest in Raymond Calvel's contribution to baking and re-issue a more finely edited version for the American baker at a cost that reflects the current market structure.

Following is the table of contents for this 200 page book

----Those who are not conversant with Baker's percentages will struggle with this information that is aimed at commercial bakers. It is not structured toward the casual cook.

_____________________

PART I---CHARACTERISTICS OF RAW MATERIALS AND
DOUCH PRODUCTION
Four
Type and Condition of Wheat Milled into
Bread Flour
Nature of Breadmaking Flour
Technical Characteristics of Breadmaking
Flour
Dough
The Composition of Dough
The influence of Processing Agents and the
Use of Additives
Additions to French Bread in Certain
Foreign Countries
The Influence of Ingredients
PART II---THE ROLE OF MIXING AND OF YEAST
FERMENTATION IN THE CREATION OF BREAD TASTE
Mixing
Mixing: Dough Production and the
Physicochemical Development, Oxidation, and
Maturation of Dough
Excessive Oxidation and Its Consequences
Fermentation
The Role of Bread Fermentation
The Influence of Different Breadmaking
Methods on Taste
Evolutionary Changes in the Different
Breadmaking Methods
Organic Acids
The Identification of Volatile Organic
Acids and Their Influence on the Taste of
Bread
The Relationship of Organic Acids, Mixing
Intensity, Dough Oxidation Level, and Bread
Production Method
Dough Maturation and Development
The Influence of Dough Maturation Level
The Effects of Changes in pH and Residual
Sugar Levels
The Effects of Loaf Molding
The Effect of Type and Degree of Paton
Development
The Effects of Freezing Unbaked and
Parbaked Loaves
PART III---BAKING AND KEEPING QUALITIES OF
BREAD AND THEIR RELATIONSHIP TO TASTE
Bread Crust
Ovens Used in Bread Baking
Formation, Coloration, and Degree of Crust
Baking and Their Relationship to Bread Taste
The Effects of Oven Steam on Crust Teste
Flour-Dusted Breads and Crust Taste
Scaling of Bread Crust
Frozen Storage of Baked Bread
Bread Crumb
Foremation and Baking of the Crumb
Crumb Color and Cell Structure
Bread Staling
Storage and Staling Effects on Bread Taste
Bread Staling and Factors that Influence It
Consumption of Stale Bread
Shelf Life and Taste of Industrially
Produced Packaged Breads
Types of Bread Spoilage
PART IV---TRADITIONAL AND SPECIALTY BREAD
PRODUCTION
Basic French Bread
Breadmaking with Levain and with Levain de
Pate
Yeast-Raised French Bread (Pain Courant)
Rustic (Country-Style) Bread with
Pure-Wheat Flour
Specialty Breads
Specialty Breads
Breads for Filling or Topping
Savory and Aromatic Breads
PART V---YEAST-RAISED SWEET DOUGH PRODUCTS,
COMMON AND DIETETIC RUSKS, BREADSTICKS,
CROISSANTS, PARISIAN AND REGIONAL BRIOCHES
Rusks and Specialty Toasted Breads
Rusks (Biscotte Courant)
Gluten-Free Breads
Breadsticks and Grissini
Yeast-Raised Sweet Doughs
Traditional Croissants
Chocolate-Filled Buns from Croissant Dough
Snail Rolls
Brioches
Regional Brioches
Regional Brioches
Vendee-Style Brioche
Specialty Brioches
Brioche-Type Hearth Cakes from Other Lands
PART VI---NUTRITIONAL VALUE OF BREAD, BREAD AND
GASTRONOMY, BREAD AND THE CONSUMER
Qualities of Bread
The Nutritional Value of Bread
Caloric Content and Bioavailability
The Progressive Decline of Bread
Consumption in France
Bread Made from Stone-Ground Flour
Bread and Gastronomy
Comparing Bread with Other Foods
Selected Works of Professor Raymond Calval
Ronald L. Wirtz

Editorial Review:

Translation of the French text, Le Gout Du Pain, c1990. A thorough guide to the basic ingredients in bread, the composition of bread dough, the various factors that influence the taste of bread, and precise directions for how to make good-quality bread, including recipes and detailed discussions for continued use. DLC: Bread.

The Smart Baking Cookbook: Muffins, Cookies, Biscuits and Breads (Jane Kinderlehrer's Smart Food)

Jane Kinderlehrer

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

The healthiest and best tasting 5 out of 5 stars.
28 of 29 people found this review helpful.

I've never done this-write a review. But someone gave this book only 2 stars, and that really bothers me. The author's other baking books, now almost impossible to find, were very highly rated, and rightly, and this one is the best of them all-and comprehensive.
Oh, yes, there are a few ingredients you'll need to buy at a health food store. BUT, well worth the trip.
Bake up a batch of her wonderful muffins, and watch your kids devour them as mine did. I made a batch of the apple pecan, by choice, to start my family off on a cross-country trip-they are special.
The cookies are unbelievable. The baked goods too.
There are many ideas for substitutions, and many ideas for those special needs-like diabetes, coronary artery disease, allergies (the wheat-free, egg-free, sugar-free, low-fat, etc.) AND everything not only tastes good, but also is good for you, loaded with nuts, seeds, whole grains, fruits, vegetables....
Easy to follow instructions, flawless recipes. Delicious results, for those of us who don't eat white bread. For those who do, expand your horizons.
Really, this book is a stand out in health-oriented baking-I should know, I've bought them all. I can promise you two things: one, you will not like every recipe, some you won't even try; and two, you will love most of the recipes and find yourself making them again and again.

Editorial Review:

Former Prevention senior editor and nutrition expert Jane Kinderlehrer reveals the secrets to delicious yet healthy baking in these 180 high fiber, lowfat, no sugar recipes. Ideal for today's healthy choice lifestyle—The Smart Baking Cookbook provides readers with over 180 easy recipes for baked goods that are high-fiber and high-flavor, yet sugar-free and low-fat. These delectable vitamin-enriched recipes also contain no white flour, hydrogenated fats, or chemical additives—just natural ingredients like fruit, nuts, honey, and carob. Charmingly illustrated, the book includes an extensive guide to flours, grains, and seeds; helpful nutrient analysis of ingredients; a metric conversion chart; and special chapters for the allergic. Recipes include family and kitchen-tested gems Banana Maple Walnut Muffins, Pizza Muffins, Dark Rye and Cornmeal Bread, Butterfly Ginger Cookies, Cinnamon Twist Coffee Cake, Crunchy Fudgy Brownies, and much more.

Adventures in Sourdough Cooking & Baking

Charles D. Wilford

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Wonderful sourdough instruction 5 out of 5 stars.
8 of 8 people found this review helpful.

I love this book and I use a couple of the recipes all the time. I especially like his method of using batter "A" and batter "B". It's wonderful because I never waste any of my starter in order to feed it. The batter bread is my favorite. With my particular starter strain, the bread comes out about the same consistency as a regular dough bread. It's delicious. The recipes are amazingly easy and delicious.

I highly recommend this book to people who are learning about sourdough. It's the only book you'll ever need.

Of All My Sourdough Books, This One is Used Most Often 5 out of 5 stars.
8 of 10 people found this review helpful.

OK, so I'm a sourdough baking freak. I have a dozen or so books on the topic, and this book is by far the most useful and the most used. I got mine in a kit bought 15+ years ago in San Francisco, along with a long-departed starter and a crock. I will need to buy another, soon, as with the other reviewer, my copy is WAY beyond worn out. The recipe for Sourdough White Bread 1 is worth the price of the book alone.

I'm glad to see this book is back in print, as I have been looking to replace my copy for some time.

Old World Breads (Crossing Press Specialty Cookbook Series)

Charel Scheele

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

A wonderful bread book. 4 out of 5 stars.
14 of 14 people found this review helpful.

I bought this book to get me started in bread baking. It's wonderful - just enough introduction, non-intimidating recipes, delicious Old World breads. Even a trouble-shooting section. I started with Swiss Shepherd's Bread and haven't been able to buy supermarket bread since! There's nothing like baking your own. This book starts you out wonderfully.

In praise of the Dutch baker 4 out of 5 stars.
3 of 3 people found this review helpful.

I was pleased to find this inexpensive collection of European bread recipes--a good introduction to how varied and good bread can be. Scheele is a good mentor for the novice bread baker, and I have given this to friends starting out. However, there is an egregious typo in all the recipes in the book. They normally call for six cups of flour and 1 teaspoon of salt. That works out to less than half of the normal salt rate of bread recipes, which would be 1 tablespoon or slightly more or less depending on taste.

Baking 9-1-1: Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker

Sarah Phillips

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Customer Reviews:
Total reviews: 17 Average rating: 4.5 of 5

Editorial Review:

Baking is a science. But who wants to spend hours in the kitchen experimenting?

Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, Baking 9-1-1 takes the guesswork out of baking and explains:

How to make a cake that won't fall in the middle

What it takes to bake a flaky piecrust

The easiest way to prevent a cheesecake from cracking

How to make the perfect chocolate chip cookie that's thick and chewy

The trick to storing baked goods

The answers to niggling questions such as "Does butter really need to be room temperature?" and "What is the difference between one cup flour sifted and one cup sifted flour?" among many others.

The recipes in Baking 9-1-1 solve bakers' most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn't sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. Baking 9-1-1 is the source for foolproof answers that simply can't be found anywhere else.

Bread Machine Cookbook (Better Homes & Gardens)

Better Homes and Gardens Books

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

One of the better bread machine books 4 out of 5 stars.
4 of 4 people found this review helpful.

I love hot, freshly baked bread, but I seldom have the time for kneading, proofing, and all the rest, so several years ago I acquired a bread machine. Last Christmas, someone decided I needed to expand my baking repertoire and gave me this book. It starts with the real basics -- white bread, egg bread, whole wheat, rye -- and works up to more complex recipes like "Maple-Pecan Cornmeal Bread" and "Roasted Garlic and Stout Bread" (made with dark beer). Many of them use the machine for only part of the process and still require you to punch down, etc -- and, frankly, I got a machine so I wouldn't have to do that stuff! Nevertheless, there are some really good machine-only recipes, especially "Pepper-Parmesan Sourdough," "Poppy Seed-Cranberry Bread," which is great for brakfast, and "Garlic and Dried Tomato Bread," which is perfect with homemade minestrone. The instructions are easy and assorted helpful tips are scattered throughout.

Editorial Review:

This work features 75 recipes, including classic, sweet and savoury breads, holiday specialities, and shaped recipes. It also contains 20+ tips for successful baking every time.