Subject Guides: Baking & Pastry Arts: Home

Baking Bread

eBook Baker Bleu the Book by Mike Russell
The many exciting roads to bread glory and the best ways to enjoy it from a powerhouse couple who threw in their corporate jobs to realise their bakery dream.
Bread Revolution by Peter Reinhart
Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.
The Fundamental Techniques of Classic Bread Baking by Matthew Septimus (By (photographer)); French Culinary Institute
Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads.
Wild Bread by Mary Jane Butters
In Wild Bread, MaryJane Butter's quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured--everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat--for a whopping 295 recipes and 475 photographs.

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Bloomsbury Food Library A new database that is easy to navigate and explore topics such as Global Food Cultures, Food, Fashion, and Culture, and Food Sustainability and Security.