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The Taste of Bread
by Raymond Calvel, et al
This translation from the original French book is like a full Masters Degree in bread baking in a single book! Raymond Calvel can convey more information in two pages than most authors do in an entire chapter.

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Artisan Baking Across America
by Maggie Glezer, Ben Fink (Photographer)
This book provides a wonderful insight to the world of artisan bread baking as it exists in America. The section on wheat and flour production was also interesting.

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The Bread Baker's Apprentice
by Peter Reinhart, Ron Manville (Photographer)
Peter Reinhart takes the reader through a short course in bread baking. It may be short, but it is complete. It never ceases to amaze me how much variation you can get with the simple ingredients of flour, water, yeast and salt.

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The Laurel's Kitchen Bread Book
by Laurel Robertson, et al
Laurel Robertson is the customer that Alan Scott built his first bread oven for. Laurel is also the one that taught Alan how to bake whole grain Desem bread. Desem can be briefly described as a simple bread with a complex description of how to make it.

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