I follow Food and Wine on FB. This came through. Any thoughts or opinions on these books. One seems more like a text book in the description. Not going to make a decision based what is the article.
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
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Hey RichieB I know of Jim Lahey and Chad Robertson. What’s your end game? Are you a beginner or looking to refine skills?
as you can see by the title, lahey is the "no-knead" guy. I’ve tried a few recipes and they do turn out. Robertson is lots more advanced, imho. I have not seen the others, but if a book has a James beard award, I will definitely not discount it. Clear as mud, huh?
if you are a beginner, try lahey. If you are more advanced do Robertson.
currently, I am having a lot of fun with Make Ahead Bread by Donna Currie. She writes for SE sometimes. I also hang on every word that Peter Reinhart writes. The Bread Bakers Apprentice - advanced baker says me. And I have made every dough in American Pie at least three times. Granted it’s pizza, but it’s still working dough.
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Lahey is good if you are just beginning. If you want to make better bread and sourdough especially, Tartine explains technique
really well and has good recipes. I have made two breads from Living Bread and that is about all I would do out of that book,
too many hard to find ingredients.
My favorite book is not in that list, Flour Water Salt Yeast by Forkish. I have made 90% of those breads and they all are fantastic
and within reach even for a beginner.
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Club Member
- Apr 2018
- 5565
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Thank you for the input. My baking started about March this year. What a coincidence. I'll call myself a moderate novice. I'm not a nerd so the science for baking is not a priority. I want relatively easy bakes. I enjoy the process. 80% of my bakes are King Arthur recipes. I'm fortunate to be about 2 hours from their VT. location. Can't wait to get back there. Looking to expand a bit on process, method and recipes. I'm doing at least two to three bakes a week. Giving away to neighbors and local family. So thought a book might help me expand. I'm on Kindle and Nook so digital books are OK.
Happy New Year!
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