Has anybody read this book by Michael Kalanty?

[Mike Nolan]

I ran across this book earlier today:

How to Bake Bread
The Five Families of Bread
by Michael Kalanty

The five families, for those interested (as I was)
are:

Lean Doughs
Sweet Doughs
Soft Doughs (including pizza)
Rich Doughs
Other (such as focaccia and cornbread as well as some pizza variants)

Here's a synopsis of the book: Synopsis

The author has a second book coming out in a few days (How to Bake MORE Bread) that deals with wild yeast breads.

Spread the word

      

  

  

[BakerAunt]

I have a lot of bread books, a number of which are still packed, but this book is not among them. (My husband would say, "You mean that there is a bread book that you DON'T own?) 🙂 Are you planning to buy this one, Mike?

Lately, I've been paging through Breaking Bread: A Baker's Journey Home in 75 Recipes, by Martin Philip, Head Baker at KAF. The recipes are somewhat daunting, although I enjoy the memoir part. I may try his Ginger Scones, but the cinnamon and coriander, are not going to be "freshly ground," although I can and will pull off freshly ground cloves and smashed cardamom.

[Mike Nolan]

I haven't decided yet. I'd sort of like to thumb through the book, but it isn't one that Amazon offers a peek at. It's a 500+ page book that is used as a text by several baking schools, I've already got 2 or 3 books like that.

[Author]

Posts