Someone recently gave me a copy of a bread book by a local author: Bread Science by Emily Buehler. Emily is a PhD chemist who, instead of going into chemistry, started baking bread for Weaver Street Market in Carrboro. She is publishing the book herself via Two Blue Books. It's not a recipe book; it's a how-to-make-bread book, with pictures from what look like her own extensive experience in the matter. There's also more science and explanation about what actually goes on in bread while it's being made (which doesn't mean the book is hard to read or use at all). If you're interested, the easiest place in Durham to get a copy is probably the Regulator; Emily also has a list of places where you can buy her book.
You can also read a blurb about Emily and her book from Weaver Street Market's current news page.
(Image stolen without permission from Two Blue Books WWW site.)
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