FAQ for alt.bread.recipes

International Flair

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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 and Naomi Duguid.
William Morrow & Co., 1995. ISBN: 0 6881 1411 3 (c); 464 pp.

A wonderful travelogue as well as good recipes for many different flatbreads with tips for preparing and baking.

The Bread Book. Linda Collister 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.

See under “For 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 and Anthony Blake.
The Lyons Press, 2000. ISBN: 1 84091 117 4; 1 5857 4112 4 (US C); 176 pp.

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); 267 pp.

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.

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