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Like some teachers have their “pets”, I have some favorite baking books that I always turn to when I’m looking for new recipes.

 These books have old envelopes, supermarket receipts, movie tickets, and other odd papers stuck between pages as markers, my own volume/weight conversions (or corrections), and lots of scribbled comments.

And, they are also graded with stars, enthusiastic exclamation marks, or a scathing: “Not that great!”

Then there are The Others, bought or received as presents, that, for some reasons, never captured my attention.

Either because they have no appetizing photos, their layout is too dull, their write-up too boring (yes, I am that shallow!), or I just forgot all about them.

They end up in a dark corner of my bookshelf, forsaken and forlorn, probably hiding treasures that no one will ever know in the Anderson house – and NOBODY CARES!

This shameful negligence has to come to an end – these books are people, too! They, too, deserve a chance to be looked at, taken seriously, and, maybe, supply the next candidate for Karin’s Bread Hall of Fame.

So my New Year’s Resolution is this Equal Opportunity Pledge –  fair treatment of all my baking books, every one shall have a chance, no more “pet baking”, but equal opportunity for all those disadvantaged recipe collections, that never saw the light of my kitchen!


Malzbrot – Malt Rye Rolls (Richard Ploner:”Brot aus Südtirol”)

Saatenbrot – German Many Seed Bread (“Die besten Rezepte aus der Allgemeinen Bäckerzeitung”)


Müslibrötchen – Muesli Rolls (Erika Casparek Türkkan et al.:”Brot und Kleingebäck

Beer Rye Bread (Bill Middeke:”Baking with the St. Paul Bread Club”) 

Country Bread (Jeffrey Hamelman: “Bread”)

PENDING: Arkatena Bread (Andrew Whitley: “Bread Matters”)

PENDING: French Walnut Bread – Pain au Levain Complet aux Noix (Daniel Leader: “Local Breads”)

 PENDING: Camembert-Trauben-Brot – Camembert Grape Bread (Bernd Armbrust: “Brot”)

PENDING: Mandel-Vollkorn-Brot – Wheat Almond Bread (Cornelia Zingerling:”Brot backen”)

PENDING: Pain au Levain de Sarrasin (Niels Schöner: “Notes From a Floury German Kitchen”)

Jan Hedh: Cosa Nostra Bread (“Swedish Breads and Pastry”) 
Peter Reinhart: Croissants (“Artisan Bread Every Day”)
Fany Gerson: Conchas Blancas (“My Sweet Mexico”)
Dan Lepard: Red Wine Loaf with Pine Nuts and Figs (“The Art of The Handmade Bread”)
Bauernbrot – Farmers’ Loaf (“Brotrezepte aus ländlichen Backstuben”)
Vollkorntoastbrot mit Leinsamen – Whole Grain Toast Bread with Flaxseed (“Brot backen – Köstliche Rezepte aus der guten alten Zeit”)
E. and J. Wood: Cranberry-Nut Sourdough (“Classic Sourdoughs”)
Ute-Marion Wilkesmann: AllerweltsbrötchenOrdinary Rolls (“Brötchen statt Brot”)
Chad Robertson: Basic Country Bread with Sesame (“Tartine”)
Rose Levy Beranbaum: Golden Semolina Torpedo – Altamura (“The Bread Bible”)
Richard Bertinet: Breton Bread (“Crust”)
J. Alford and N. Duguid: Ethiopian Spice Bread (“Flatbreads and Flavors”)
R. Topp and A. Riffert: Heilkräuterbrot – Healing Herb Bread (“Vollkornbäckerei zu Hause”)

So far, so good. There might be more….. 

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