FAQ for alt.bread.recipes

For Beginners

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These books are excellent for beginners but the recipes will also suit more experienced bakers.

Ultimate Bread. Eric Treuille and Ursula Ferrigno.
New York: DK Publishing, Inc., 1998. ISBN: 0-7894-3513-6 (C); 168 pp.

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 and Anthony Blake.
The Lyons Press, 2000. ISBN: 1 85029 532 8; 1-58574-057-8 (US Cloth); 1-58574-447-6 (US Paper); 196 pp.

Another well-illustrated book with clear recipes and many color photos. The English edition uses weights (metric and 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; 704 pp.

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); 228 pp.

Basic beginner book with a good selection of yeasted and quick breads. Somewhat lacking in technique.

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