Category Archives: cookbooks, etc.

Cookbooks, magazines, recipe sources

Do I need another bread book?

summary: review of “Bien Cuit” by Zachary Golper and Peter Kaminsky; good ideas; poor choices; is it time to make room on the cookbook shelf anyway? (click on images to see larger views and more photos)

Really? White print on black background? Bien Cuit’s art directors are crazy! Do they ever try reading the text after they’re finished making it pretty?

I love that the public library makes it possible for me to review a book before deciding whether to get a copy for my own shelves! And I was excited about this popular book, having to wait patiently (okay, okay; maybe it wasn’t so patient a wait) for my number 12 (of 12 holds, with just 9 copies in the system) finally turned to number 1. But at last I was summoned by the wonderful female-like computer voice on our answering machine saying

The Toronto Public Library has one or more items for the customer with the initials J! M! E! and whose library card ends with the digits […]

I LOVE getting that message!

exposed spine

Full of stunningly beautiful photographs as well as some excellent instructional photograph essays, Bien Cuit: The Art of Bread by Zachary Golper and Peter Kaminsky with photography by Thomas Schauer is advertised as having an exposed spine. As if this is a good thing….

Indeed, the inside pages are in fine shape (aside from the white print on black background – I’ll get back to that). It’s the cover pages that are problematic. The library book I had was new in November 2015 – it’s just 4 months old! – and judging by the condition of the inside of the book, the borrowers have been quite careful with it. All the pages were clean with not even a hint of pages being dog-eared. (continue reading )

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