Bakers and chefs have written hundreds of books on the art of baking bread.
While last year saw a slew of books espousing the no-knead method, the focus so
far this year has been on artisan breads.
Among them is “Amy’s Bread” (Wiley, $35), by Amy Scherber and Toy Kim Dupree,
and “Artisan Breads at Home” (Wiley, $34.95), by Eric Kastel.
“People who have never baked bread are getting into it,” said Kastel, a senior
manager of bakery development for Panera Bread. He also teaches breadmaking
classes at Panera stores around the country.
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The Modesto Bee
