[Sca-cooks] History of Bread and baking

Deborah Hammons mistressaldyth at gmail.com
Fri Jan 27 15:12:10 PST 2012

The History of Bread  Bernard Dupaigne  ISBN 0-8109-3438-8
A Treatise on Baking  J.E. Wihlfahrt
English Bread and Yeast Cookery Elizabeth David notes by Karen Hess ISBN
Six Thousand Years of Bread H.E Jacob  ISBN 1-55821-575-1
World Sourdoughs from Antiquity Ed Wood  ISBN 0-9622694-6-8
The Ballymaloe Cookbook  Myrtle Allen


On Fri, Jan 27, 2012 at 3:11 PM, Mercy Neumark <mneumark at hotmail.com> wrote:

> One of my students is preparing for Pentathlon over here in CAID.  I have
> a number of books, but as I recently lost my sounding board for suggestions
> (Mistress Huette)... I wanted to make sure I was covering all the bases
> when pointing her in the right direction for documenting bread and baked
> goods.
> What books would you all use/suggest for documentation for bread history?
> I have "history of bread" (author and book under a pile of books currently
> yikes) and I have an Elizabeth David book on baking and it's history. I
> have a ton of books scattered in my house, but these are the ones I could
> think of off the top of my head. Head is still a little fuzzy since I lost
> Huette, so I apologize for sounding like a bonehead.
> Italian suggestions would be nice as that is what she's focused on. I have
> Scappi, but haven't read it fully yet. No idea if any bread or baking
> references in there.

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