Introduction and Scope Subject Headings and Browsing Areas Classic Books Encyclopedias Guides, Handbooks and Manuals Dictionaries Indexes and Abstracts Periodicals Internet Sources/ Audio Visual Materials Education for Aspiring Artisan Bakers

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Bread is a cross-cultural staple of cuisine that has spanned history as a symbol of life, sustenance, and nourishment. Today artisan bread is enjoying a resurgence in popularity that goes hand in hand with organic, natural food. Artisan bread can be defined as hand-made, individually shaped bread free of chemicals or additives, in contrast to mass-produced, commercial varieties sold in supermarkets. In its purest form, bread is simply composed of flour, water, salt, and yeast; these ingredients are mixed and kneaded, fermented, then baked. The strong European tradition of bakers as craftsmen persists as masters pass down their skills to apprentices over years of hands-on experience. However, the industrialization of the field in the nineteenth century due to technological advances such as machine kneading and shaping, resulted in a great deal of automated bread production. Recently, there has been a return to the traditional methods of bread baking, which emphasize quality of ingredients, slow fermentation, hand shaping, and baking in small batches. This movement retreats from mechanized bread and harmonizes with the current popularity for all things organic, natural and health-conscious. Restaurants, local bakeries, and even commercial grocery stores are catching on to the irresistible nature of a freshly baked, rustic-style loaf of bread. From professionals and home bakers, to the general public, this pathfinder is designed to provide a wealth of materials for anyone interested in the field of artisan bread. Avid bakers can find the information listed here online or via the Upper Hudson Public Library system.

• Dewey Decimal numbers: 641.8/15

• Subject headings: bread, bread making, breads, baked products, cookery (bread), bagels, dough, bread dough craft

• Beard, James. 1973. Beard on Bread. 1st ed. New York: Knopf. ISBN: 0394473450, Call # 641.8 B
  Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptious bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen. (Books in Print)

• Beranbaum, Rose Levy. 2003. The Bread Bible. New York: Norton. ISBN: 0393057941, Call # 641.815 B
  The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases. (amazon.com)

• Calvel, Raymond. 2001. The Taste of Bread. Gaithersburg, MD: Aspen Publishers. ISBN: 843216499, Call # 641.8/15
  The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products such as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling; characteristics of bread making flour; dough composition; oxidation in the mixing process; leavening and fermentation; effects of dough division and formation; baking and equipment; and storage. (Books in Print)

• Glezer, Maggie. 2000. Artisan Baking Across America: the Breads, the Bakers, the Best Recipes. New York: Artisan. ISBN: 1579651178
  Nothing is more satisfying than savoring the crust and aroma of truly great home-baked bread. Maggie Glezer has traveled across America and persuaded the country's most gifted artisan bread bakers to share their very best recipes and techniques so that home cooks can now reproduce sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Along with the recipes and the sumptuous photography, the fascinating portraits of the bakers tell the story of the artisan bread movement in America. (amazon.com)

• Leader, Daniel. 1993. Bread Alone: Bold, Fresh Loaves from your Own Hands. New York: William Morrow. ISBN: 0688092616, Call # 641.8 L
  A comprehensive guide to creating-at home-the country-style breads that have consistently captured the imagination and the taste buds of the world. In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. (Books in Print)

• Reinhart, Peter. 2001. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Berkeley, CA: Ten Speed Press. ISBN: 1580082688
  "A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. (amazon.com)

• Scherber, Amy and Toy Kim Dupree. 1996. Amy's Bread. New York: William Morrow & Company, Inc. ISBN: 0668124011, Call #: 641.815 S
  At the New York City bakery after which this book is named, Scherber and Dupree practice artisan bread baking, producing small batches of hand-shaped, hearth-baked loaves that are distinguished by the thick crusts, chewy crumbs and distinctive flavors imparted by long fermentation times. Here they adapt techniques and recipes for producing such breads at home. (amazon.com)

• Silverton, Nancy. 1996. Nancy Silverton's Breads from the La Brea Bakery. New York: Villard Books. ISBN: 679409076, Call #: 641.815 S
  This beautifully illustrated, ultra-sophisticated cook-book is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread's other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes, which range from the whimsical (Raisin Brioche, Red Pepper-Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagels, and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread). Designed for the novice and expert baker alike, Nancy Silverton's Breads from the La Brea Bakery is an instant must-have classic - a back-to-basics approach that will delight, inspire, and satisfy bread lovers everywhere. (Books in Print)

• Wing, Daniel and Alan Scott. 1999. The Bread Builders: Hearth Loaves and Masonry Ovens. White River Junction, VT: Chelsea Green Pub Co. ISBN: 1890132055, Call# 641.8/15
  In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch. (amazon.com)

• Wood, Ed. 1996. World Sourdoughs from Antiquity. Berkeley, CA: Ten Speed Press. ISBN: 089158435, Call#: 641.815 W
  This updated and revised edition of the successful manual for sourdough-lovers traces the history of sourdough baking from ancient Egypt to modern times. Sourdough expert Ed Wood, a forensic pathologist who has been studying sourdough for over 50 years, explains what makes real sourdough starter and how baking enthusiasts can grow their own. (amazon.com)

• Day, Martha. 2001. The Practical Encyclopedia of Baking. London: Hermes House. ISBN: 1840385170
  This compendium of bread and home baking offers an irresistible spread of delicious recipes for all kinds of baked goods. The breads section is a fascinating, detailed look at the world's most universal and staple food, while the baking section includes everything from rustic cookies and traditional pies to sumptuous cakes and tortes. A comprehensive look at breads from around the world, featuring a myriad of recipes from America, Europe, Asia and Africa. Wonderfully illustrated with over 1,500 commissioned color photographs. (amazon.com)

• Katz, Soloman and William Woys Weaver. 2003. Encyclopedia of Food and Culture. New York: Charles Scribner's Sons/Gale Group. ISBN: 0684805685
  Since food is a necessity, it plays an integral role in all aspects of life and culture. The Encyclopedia of Food and Culture explores this relationship with 600 alphabetical signed entries by an international group of scholars and food specialists. The interdiscliplinarity approach examines the significance of food from diverse points of view... a unique approach, accessible language, and fascinating content... Users will learn and be entertained in the process. (Recommended Reference Books 2003)

• Ingram, Christine and Jenny Shapter. 2002. The World Encyclopedia of Bread and Bread Making. London: Hermes House. ISBN: 1843091410
  Excellent book for beginners. A must for anyone who wants a fresh taste of homemade bread. Excellent photographs and guidelines. As the name says it has recipes from all over the world like England, the Mediterranean and Asia, not to mention the American and festive type breads. (amazon.com)

• Ingram, Christine and Jenny Shapter. 2000. The Cook's Encyclopedia of Bread. New York: Barnes & Noble. ISBN: 760720762
  This is an illustrated reference guide to the breads of the world, with over 150 recipes and details of traditional baking methods. It contains a step-by-step techniques section and explains every stage of the bread making process. (amazon.com)

• Montagne, Prosper. 2001. Larousse gastronomique: the world's greatest culinary encyclopedia. Rev. ed. New York: Clarkson Potter. ISBN:0609609718
  First published in 1938 and last revised in 1988, Larousse Gastronomique one of the culinary world's most familiar reference sources has been updated again with a sleek, stylish look for a new generation of cooks. The encyclopedia continues to retain its focus on the classic continental culinary tradition, but this new edition acknowledges the growing importance of other cuisines by including, for the first time, entries on American cooking and by offering more information on terms, ingredients, and dishes from other parts of the world. (amazon.com)

• Ingram, Christine. 2003. World Encyclopedia of Ingredients. New York: Anness Publishing. ISBN: 0754806820
  This fascinating, comprehensive book, containing over 1,200 glorious full-color photographs, is the ultimate guide to the cooking ingredients of the world. From the everyday to the exotic, every category of foods is explored from fruits and vegetables, and fish and shellfish to traditional cheeses, staples such as grains and pulses, herbs and spices, and pantry essentials such as oils, vinegars and flavorings. Each entry includes a detailed description of the appearance, flavor and aroma of the ingredient and offers essential advice on preparation and culinary uses. This fabulous encyclopedia is an essential guide for every kitchen and every cook. It contains a wealth of information and is an invaluable practical handbook for anyone who loves good food and cooking. (barnesandnoble.com)

• Amendola, Joseph and Nicole Rees. 2002. The Baker's Manual. Somerset, NJ: John Wiley & Sons. ISBN: 471405256
  Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef. (amazon.com)

• Claus, Schünemann and Günter Treu. 2001. Baking, the Art and Science: a practical handbook for the baking industry. Calgary: Baker Tech Inc. ISBN: 006937450X
  This is a must have for professionals and baking enthusiasts. This book encompasses all aspects of production, from the roll of the ingredients to final product. I highly recommend adding it to any baking library. (amazon.com)

• Ingram, Christine. 2000. World Guide to Bread. New York: Anness Publishing. ISBN: 184215074X
  This fully illustrated reference guide features classic bread recipes from all over the world so the reader can discover the pleasures of home-baking and contains step-by-step instructions. (Books in Print)

• Kulp, Karel and Klaus J. Lorenz. 2003. Handbook of Dough Fermentation. New York: Marcel Dekker, Inc. ISBN: 82472648
  In response to growing interest in sourdough bread products, and the technology for producing them on a commercial scale, contributors primarily from the food industry in a wide range of countries, set out the principles, production of sourdough starters, and their use in the baking industry, for baking and food technologists, research microbiologists, and cereal chemists. They consider microbiological, biophysical, technological, and biochemical aspects of the fermentation process in chapters on the history of sourdough, how associations and interactions of microorganisms during fermentation impact characteristics of the dough and the bread, commercially available starters in several countries, and other topics. (Book News, Inc.)

• Reinhart, Peter. 1998. Crust and Crumb: Master Formulas for Serious Bakers. Berkeley, CA: Ten Speed Press. ISBN: 1580080030, Call# 641.8/15
  The author of the highly successful Brother Juniper's Bread Book combines traditional methods and whole grains with sometimes wild creativity to create breads that are delicious beyond belief. With advice on using food processors and bread machines, the book shows that making world-class bread needn't be difficult or daunting. (barnesandnoble.com)

• Shapter, Jennie. 2001. Breads of the World. New York: Anness Publishing. ISBN: 0754807711
  Explore the breads of the world with this illustrated reference guide. It is an international dictionary of different breads, with fascinating details about their traditional ingredients, shapes, textures and tastes. (Books in Print)

• Wood, Ed. 2001. Classic Sourdoughs: a Home Baker's Handbook. Berkeley, CA: Ten Speed Press. ISBN: 1580083447
  Bread lovers and baking enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most esteemed of breads, sourdough, will delight in Classic Sourdoughs. Author and sourdough aficionado Ed Wood describes the basics of preparing a sourdough culture, and then moves on to building, shaping, and baking. En route, Wood mixes hard science with a profound respect for baking traditions, emphasizing the importance of ingredient selection and paying homage to the baking techniques practiced by the ancient Egyptians. Baking, history, chemistry, cultural anthropology-this is truly a sourdough magnum opus, an engaging, authoritative volume.

• Epicurious Food Dictionary - http://eat.epicurious.com/dictionary/food/
  Know saté from sauté, semifreddo from spoom? Search our dictionary of more than 4,000 food terms and you'll never have to eat your words. Just type the word or phrase you're looking for in the box above and select the "Find" button. If you're unsure of a term's correct spelling, just type in the first few letters. You may also browse through the dictionary by selecting any of the letters.

• Gomez, Silva de. 2003. International Dictionary of Gastronomy. New York: Hippocrene Books, Incorporated. ISBN: 0781808766
  Over 6500 food terms are defined in this invaluable reference guide. Ideal for home cooks as well as professional chefs, this dictionary demystifies ingredients and culinary techniques to help you create authentic, perfectly prepared recipes. (Books in Print)

• Labensky, Steven, Gaye Ingram and Sarah Labensky. 2000. Webster's New World Dictionary of Culinary Arts.
  Paramus, NJ: Prentice Hall General Reference. ISBN: 013026430X
  This unique, exceptionally comprehensive dictionary of the culinary arts defines approximately 15,000 terms. Coverage includes- Foods - raw or minimally processed ingredients: herbs, spices, fruits, vegetables, eggs, dairy products (including cheeses), staples (e.g., flours and oils), nuts, meats, poultry, fish, and shellfish; International Foods - commonly encountered foreign words for ingredients better known by their English name (e.g., aubergine [eggplant]) as well as foods encountered in other cuisines for which there are no English equivalents (e.g., matzo); Food History; and Gastronomy. (barnesandnoble.com)

• Ebsco Academic Search Premier: 32 results for "artisan bread" in All Text
  Scholarly, multidisciplinary, full text database covering 4,400+ social science, humanities, science and technology titles. 2,500+ titles are peer reviewed. Dates covered include many from 1990+ and some earlier. Updated daily and contains 3,400+ titles in full text.

• InfoTrac One File: 27 results for "artisan bread" in Keyword
  General database with access to 6,000 publications including refereed academic journals spanning the disciplines and general interest magazines. There is particularly strong coverage in business, technology, law, health care and news/newswires. 3,000 publications are available in full text. Dates covered span from 1980 to the present with daily updates and partial full text coverage.

• Better Boulanger - http://www.betterbaking.com The Magazine for Bakers.

• Bon Appétit, print and http://eat.epicurious.com/bonappetit/
  Bon Appétit is America's favorite food and entertaining magazine! Every issue delivers over 75 new recipes for everything from delicious appetizers to fabulous desserts. You'll also get expert wine advice, practical cooking tips, menus for fast suppers, and suggestions for cozy weekend getaways.

• Epicurean, http://www.epicurean.com/
  An online magazine for food and wine lovers. At Epicurean, we don't make a distinction between food, wine, spirits, beer, coffee or tea. If it's on the table, we're interested in it. And when we travel, the restaurants we visit are as important to us as the cathedrals and museums.

• Food & Wine, print and http://www.foodandwine.com/

• Gourmet, print and http://eat.epicurious.com/gourmet/
  Edited by Ruth Reichl, former food editor of The New York Times and acclaimed author, Gourmet sizzles with energy. Each issue features exciting, exotic, refreshing and delicious recipes. Plus, venture around the country as Gourmet reviews the best restaurants, gives tips on wines, shopping in farmer's markets, and more.

• Saveur, print and http://www.saveur.com
  Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking, and real food, the magazine evokes the flavors of food from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining, and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation.

• The Bread Bakers Guild of America, http://www.bbga.org
  The Bread Bakers Guild of America aims to promote interaction and the exchange of information between craftsman artisan bakers, their suppliers, and specialists in the science of baking and baking ingredients; To encourage the education and training of young people interested in careers as bread baking professionals; To raise the professional standards of artisan bread bakers, and to help them receive the recognition which they have earned; to bring together individuals involved in the production of high quality, artisan bread products, and to represent their common interests.

• Artisan Bakers, http://www.artisanbakers.com
  Artisan bread is best described by thinking about the person who makes the bread. An artisan baker is a craftsperson who is trained to the highest ability to mix, ferment, shape and bake a hand-crafted loaf of bread. They understand the science behind the chemical reactions of the ingredients and know how to provide the best environment for the bread to develop.

• The Artisan, http://www.theartisan.net/bredfrm.htm
  Bread baking as an artisan activity is an important part of many people's lives. Whether one bakes at home or professionally is irrelevant. Many fine bakers bake at home, never open a business, and yet contribute to the artisan movement.

• Amy's Bread, www.amysbread.com
  We're proud to use the best ingredients we can buy: unbleached, unbromated flours, organic whole grains and seeds, imported olives, fresh herbs, and fresh butter in our sweets. Our breads are made with care using traditional European methods. We're very proud of our work and hope you enjoy the products of our labor: GOOD BREAD!

• Julia Child: Lessons with Master Chefs; Artisan Bread: Rustic has Risen, http://www.pbs.org/juliachild/eaters/artisan.html
  A decade or two ago when Americans thought of bread, soft, sliced loaves packaged in clear plastic bags would ultimately come to mind. Hosts for peanut butter and jelly or tuna salad, those sweet, squishy slices had little merit on their own. Thanks to bakers of a new generation, this is no longer true. Artisan baking--the art of hand-crafted breads--is emerging across the nation as we realize how delicious flour, water, yeast, and salt can be when mixed by the right hands and using discriminating techniques.

• Bread Alone, http://www.breadalone.com
  Bread Alone is a European style bakery nestled in the Catskill Mountains of New York State. We offer traditional hearth-baked breads. Our organic grains are ground on millstones to our specifications. Our breads are slowly fermented and shaped by hand to fully develop their unique flavors; then baked on the hearth of our wood-fired brick ovens. We have been using organic grains in our hand-shaped breads since 1983. Using organic flours and grains is not a marketing strategy choice for us. It is the only choice.

• King Arthur Flour, http://www.kingarthurflour.com
  As a commercial or artisan baker, you know that consistent, reliable performance is key to achieving the taste and texture you want -- every time. Here at King Arthur® Flour, we think like bakers rather than millers. We select only premium grades of wheat and have them milled to the narrowest specifications in the industry. These specifications never vary, assuring you the same superior baking properties bag after bag. Unlike some larger companies, our only product is flour.

• Poilane, http://www.poilane.fr/
  The merit of the Poilâne Company is that it has been able to preserve the ancestral techniques of bread making. In its own special spirit of "retro-innovation", it has improved on them in the right ways to succeed in defining a manufacturing process that is the only one of its kind in the world.

Peterson's Guides. 2001. Culinary Schools 2001. Lawrenceville, NJ: Peterson's Guides. ISBN: 768904714 With celebrity chefs, The Food Channel on cable television, and people flocking to farmer's markets for fresh, seasonal vegetables, interest in cooking is high. Culinary Schools 2001… provides a great deal of useful information for students. The entries for professional programs include general information about their history, accreditation degrees offered… (ARBA 2002)

photo Bjorn Beheydt