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Best Baking Cookbooks 2013

Bread Cookbook Dessert

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14 replies to this topic

#1 Chris Amirault

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Posted 30 October 2013 - 11:24 AM

Every year I like to grab a baking cookbook or two for the house baker/my wife. What are some of the best options out there for 2013? Any eagerly anticipated gems arriving for the end-of-year blitz? 


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#2 rotuts

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Posted 30 October 2013 - 11:32 AM

would

 

Flour    and  Flour, 2   count?

 

http://www.amazon.co...-keywords=flour



#3 Chris Amirault

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Posted 30 October 2013 - 11:37 AM

They would: Flour (1) is hit or miss at our house, making Flour 2 less attractive. 

 

Anyone got the skinny on Sebastien Boudet's French Baker


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#4 rotuts

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Posted 30 October 2013 - 11:45 AM

if bread baking is done, this book is an older gem, now out of print but easily obtained used:  two of my copies , one at a time were permanently borrowed so went with Used

 

Used turned out to be a better copy:

 

Amazon Link

 

this is the only way I make bread.


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#5 merstar

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Posted 30 October 2013 - 02:58 PM

Sarabeth's Bakery: From My Hands to Yours

Amazon Link
 


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#6 sunzi

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Posted 09 November 2013 - 09:49 AM

Although not a book from this year, without a doubt the best book i have recently purchased is Bread, 2nd Edition, by Jeffrey Hamelman.

 

As for books for this year, i still dont have, but plan to get the english translation of Macaron by Pierre Herme.



#7 Shel_B

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Posted 01 December 2013 - 12:33 PM

You might want to take a look at the Tartine Bakery books ...

 

http://www.amazon.co...sl_2igtmkpb4p_e


.... Shel


#8 Unpopular Poet

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Posted 02 December 2013 - 07:41 AM

I bought Bouchon Bakery for my baker/wife and she loves it.  There is a ton of fun stuff in here, not really found elsewhere.  

 

http://www.amazon.co...=bouchon bakery

 

Also, Flour Water Salt Yeast is great.

http://www.amazon.co...&keywords=flour


Edited by Unpopular Poet, 02 December 2013 - 07:42 AM.

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#9 Chris Amirault

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Posted 02 December 2013 - 07:53 AM

The Sarabeth's, Tartine, and FWSY books look great. (As are the other two: we've already got Hamelman & Bouchon.) Thanks! 


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#10 HungryC

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Posted 02 December 2013 - 08:28 AM

Tartine #3, which focuses on whole grains, releases in early Dec.  I've got my copy preordered.  Aside from that, 2013 hasn't been such a banner year for baking books.  Miscovich's wood fired oven book is wonderful, but rather specialized and not just bread/baking (roasting meats, etc. and plenty on oven construction and management).  Man'oushe by Masaad looks interesting, but I have it on my library list and not my purchase list.

 

If you're looking for specifically French books, I'd get Vatinet's A Passion for Bread.



#11 chefmd

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Posted 12 December 2013 - 09:07 AM

Tartine bread Kindle edition is on sale today only for 2.99 on Amazon. May be someone can provide eG friendly link.

Edited by chefmd, 12 December 2013 - 09:09 AM.


#12 quantumcloud509

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Posted 19 December 2013 - 03:10 AM

Just got Tartine #3 in the mail from Amazons prebuy. I would HIGHLY recommend it. If you dont have the two previous books, get those while youre at it as well. Very interesting and on point. 


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#13 flourgirl

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Posted 20 December 2013 - 09:10 AM

I just got my Tartine 3 too. However, I sent it back this morning.

 

The book is gorgeous! It is a heavy book. The pages are an excellent quality paper with unique tabs on the bottom of the pages. The recipes, however, are way over my head. I have Tartine 1. I was hoping for more cakes and tea cakes. The Tea cakes in Tartine 3 require a leaven. 

 

I don't bake bread. This book is filled with scrumptious-looking bread pics and recipes. They use whole grains,  such as spelt.

 

As I said, this is a gorgeous book. But for someone on MY level, this is way more difficult than I can handle.

 

Maybe I will re-buy it someday.



#14 flourgirl

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Posted 20 December 2013 - 09:20 AM

My recommendation for a 2013 book would be Standard Baking Co. Pastries.  
 

Amazon Link

Their Blueberry Custard Ricotta loaf is awesome. I haven't made any other recipes in that book because everyone wants me to make that recipe.
 
I bake only by grams. The books lists ingredients by volume measurement. However, I called the bakery. The people I spoke to were so friendly and helpful. I needed to know the weight of their cup of sifted cake flour.  Sara asked one of the authors and I was told it is 100g.  My cake was awesome!
 
Other recommendations are anything by Rose Levy Beranbaum. Though she has nothing new this year, her books/recipes raise the bar and are consistently show-stoppers.
 
Good luck and Merry Christmas.



#15 weinoo

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Posted 21 December 2013 - 11:55 PM

I got Pizza: Seasonal Recipes from Rome's Legendary Pizzarium [Hardcover], by Gabrielle Bonci. Obviously a singular subject book (well, there's more in there), but a must-have for any pizza aficionado.

Edited by weinoo, 21 December 2013 - 11:57 PM.

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