Part 31 (1/2)

On Baking Technique

Beard, James. Beard on Bread. New York: Knopf. 1974.

Clayton, Bernard. The Breads of France. Berkeley: Ten Speed Press, 2004.

Lahey, Jim. My Bread: The Revolutionary No-Work, No-Knead Method. New York: W. W. Norton, 2009.

Leader, Daniel, and Judith Blahnik. Bread Alone: Bold Fresh Loaves from Your Own Hand. New York: Morrow, 1993.

Oppenheimer, Todd. ”Breaking Bread.” A profile of Chad Robertson. San Francisco Magazine, November 2010.

Orton, Mildred Ellen. Cooking with Whole Grains. Foreword by Deborah Madison. New York: Farrar, Straus and Giroux, 2010.

Reinhart, Peter. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Berkeley: Ten Speed Press, 2001.

---. Whole Grain Breads: New Techniques, Extraordinary Flavors. Berkeley: Ten Speed Press, 2007. Reinhart pioneered (or revived) the soaking of whole grains before fermenting them.

Robertson, Chad. Tartine Bread. San Francisco: Chronicle Books, 2010. Terrific book that manages to instruct and delight in equal measure.

Roussel, Philippe, and Hubert Chiron. Les pains Francais: evolution, qualite, production. Vesoul: Mae-Erti, 2002.

Thorne, John. Outlaw Cook. New York: Farrar, Straus and Giroux, 1992. See the section ”The Baker's Apprentice.”

Wing, Daniel, and Alan Scott. The Bread Builders: Hearth Loaves and Masonry Ovens. White River Junction, VT: Chelsea Green, 1999. Contains an excellent discussion of sourdough microbiology as well as an interview with Chad Robertson done when he was baking in Point Reyes.

Wood, Ed. Cla.s.sic Sourdoughs. Berkeley: Ten Speed Press, 2001.

On Nutrition and Bread

Cordain, Loren. ”Cereal Grains: Humanity's Double-Edged Sword.” World Review of Nutrition and Dietetics. Vol. 84. Basel, Switzerland: Karger (1999): 1973.

Czapp, Katherine. ”Against the Grain.” Published on the Web site of The Weston A. Price Foundation, July 16, 2006. /digestive-disorders/against-the-grain.

Di Cagno, Raffaella, et al. ”Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients.” Applied and Environmental Microbiology (February 2004): 108896. This study suggests that a long sourdough fermentation may render wheat less toxic to people with celiac disease.

Jacobs, David R., Jr., and Lyn M. Steffen. ”Nutrients, Foods, and Dietary Patterns as Exposures in Research: A Framework for Food Synergy.” American Journal of Clinical Nutrition 78 (suppl) (2003): 508S13S.

---, et al. ”Food Synergy: An Operational Concept for Understanding Nutrition.” American Journal of Clinical Nutrition 89 (suppl) (2009): 1543S8S.

---, and Linda C. Tapsell. ”Food, Not Nutrients, Is the Fundamental Unit in Nutrition.” Nutrition Reviews Vol. 65, No. 10 (2007): 43950.

---, and Daniel D. Gallaher. ”Whole Grain Intake and Cardiovascular Disease: A Review.” Current Atherosclerosis Reports 6 (2004): 41523.

Lindeberg, Staffan. Food and Western Disease: Health and Nutrition from an Evolutionary Perspective. Oxford: Wiley-Blackwell, 2010.

Price, Weston A. Nutrition and Physical Degeneration (7th edition). La Mesa, CA: Price-Pottenger Nutrition Foundation, 2006.