Summer Semester '10: Summer Reading List

Recommended:

"Ratio" by Michael Ruhlman – This book goes beyond just bread. It breaks any and all baked goods, as well as some sauces and other dishes, into simple ingredient ratios that can then be infinitely varied upon without any further help from the book (i.e. without recipes). This book comes the closest to how I cook for myself: I use a somewhat set number of techniques and vary ingredients to accomplish the dishes and flavors I want.

"Zingerman's Guide to Good Eating" by Ari Weinzweig – This book is broken down by ingredient, and tells you how to buy and use the highest quality items in each category (i.e. cheeses, spices, meats, grains).

"Omnivore's Dilemma" by Michael Pollen – This book will present a very different view of mass-market food, especially processed and prepared foods than what the marketing that surrounds us does. The best part is, that Mr. Pollen does it in a non-preachy, non-judgmental way. He understands why some people need to buy cheap, high calorie, low quality food, but he also understands the consequences.

"My Bread" by Jim Lahey - Previously covered in the course "Other People's Food 101." Will give you the tools you need to make amazing bread with relatively little work, and includes many variations on the basic loaf of bread. Also includes other savory baked goods.

(Optional):

"Heat" by Bill Buford – A cautionary tale of what happens to a journalist/amateur home cook when he decides to join the world of professional chefs and kitchen staff.

Other People's Food 101: The Bread that Changed Everything

Remember how in my first few posts, I pretty much said I hate baking.


I still do. I just hate it a lot less, and it's fully because of this book:

Figure 17.B-2 If I had a summer reading list for you guys, this would be on it... that gives me an idea for a post!

I've been churning out loaf upon loaf of crusty, flavorful bread with a soft, tender crumb that would impress even the octogenarian Italian bakers back home. I'm happy to provide you guys with the formula and technique for this little food revolution, courtesy of the man who wrote the book:

Sullivan St. Bakery Bread Recipe - This is a little bit modified than the original technique in My Bread, but it's the same principle. Plus, I'm not breaking any copyright laws by posting this link.

A couple caveats: 1) although it may look cumbersome and drawn out (particuarly the 18 hour rising time), this recipe is stunningly easy. You mostly ignore the bowl of dough on the counter and go about your normal life while it does it's own thing, then chuck it in the oven for less than an hour. 2) I use a plain, seasoned cast iron pot like is shown on the cover of My Bread, primarily because I can't afford the Le Crueset he recommends. Plain cast iron, well cared for, works fine.