Cool Kid's Book About Bread

Just passing along another baking book I think is cool, this time for kids. It's called Loaves of Fun, by Elizabeth Harbison.

Loaves was first published back in the late 1990s. But don't let its "old" print date stop you from grabbing a copy for your home library. With its fun cover, interesting info, and kid-friendly recipes, the book still feels contemporary and fresh.

I highly recommend it for readers age six and up (yeah, even you adult bakers!). 

Not only will you learn some really cool historical info about bread (including how the sandwich got its name!), but you can be there when your kids whip up their very first batches of sourdough starter, Roman Bread Pudding, Amish Friendship Bread, and Colonial Third Bread!

SO ORDER A COPY AND LET THE BAKE OFF BEGIN! 

(And send me samples! HA!)

Loaves of Fun
ISBN: 978-1556523113
Chicago Review Press

Maybe the BEST Kitchen Resource Ever!

Another great "explain-all" book that I highly recommend: The Kitchen Answer Book by Hank Rubin (ISBN 9781892123749). 

5,000+ questions and answers are arranged in broad categories: Baking, Caffeine, Dairy, Eggs, Fowl, Fruits and Nuts, Grains, Beans, and Pasta, Meat, Seafood, Seasoning, Stocks, Soups and Sauces, Utensils, and Vegetables

This book is amazing! 

An excellent gift to give anyone who wants to be a whiz in the kitchen.  ;-)

Some Books That Explain "WHY??"

Hey there, Dear Baker --

If you're like me, you're really wanting to know WHY and HOW various baking items -- from raw eggs to baking soda -- do their magic in the kitchen. Even better, you'd like to be able to look at a recipe and just "know" if it's going to work.

To that end, I've got some book recommendations for you! I stumbled upon them while doing research for a children's baking book I'm writing.

Read and digest them and you'll soon be a whiz on the "science" of baking. 

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes  -- by Shirley O. Corriher

How to Read a French Fry: And Other Stories of Intriguing Kitchen Science -- by Russ Parsons



On Food and Cooking: The Science and Lore of the Kitchen -- by Harold McGee

What Einstein Told His Cook: Kitchen Science Explained -- by Robert L. Wolke

Enjoy!