I have a bread baker on my holiday list, which means I've had a solid excuse for spending time researching various cookbooks the past few days. First, I landed on Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. It seemed a perfect fit for the baker who was not quite novice, but still took it as a rather serious hobby. Described as more than just a collection of recipes, the collection by Portland, Oregon, baker Ken Forkish offers a supposed new home tome for all levels of bread making experience.
But, there weren't any copies in stock at the bookstore. So, there was Thomas Keller's Bouchon Bakery, and it was really a looker. Barnes and Noble had stacks and stacks of the 5-pounder, all wrapped in cellophane. That seal made me feel like it was holding secrets. My stubborn curiosity got the worst of me and that plastic around it probably had more influence than it should have on my decision to purchase it. Oh, did I mention this is a gift for someone?