Cooked - A Natural History of Transformat Part 31

On Baking Technique

Beard, James. Beard on Bread. New York: Knopf. 1974.

Clayton, Bernard. The Breads of France. Berkeley: Ten Speed Press, 2004.

Lahey, Jim. My Bread: The Revolutionary No-Work, No-Knead Method. New York: W. W. Norton, 2009.

Leader, Daniel, and Judith Blahnik. Bread Alone: Bold Fresh Loaves from Your Own Hand. New York: Morrow, 1993.

Oppenheimer, Todd. "Breaking Bread." A profile of Chad Robertson. San Francisco Magazine, November 2010.

Orton, Mildred Ellen. Cooking with Whole Grains. Foreword by Deborah Madison. New York: Farrar, Straus and Giroux, 2010.

Reinhart, Peter. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Berkeley: Ten Speed Press, 2001.

---. Whole Grain Breads: New Techniques, Extraordinary Flavors. Berkeley: Ten Speed Press, 2007. Reinhart pioneered (or revived) the soaking of whole grains before fermenting them.

Robertson, Chad. Tartine Bread. San Francisco: Chronicle Books, 2010. Terrific book that manages to instruct and delight in equal measure.

Roussel, Philippe, and Hubert Chiron. Les pains Francais: evolution, qualite, production. Vesoul: Mae-Erti, 2002.

Thorne, John. Outlaw Cook. New York: Farrar, Straus and Giroux, 1992. See the section "The Baker's Apprentice."

Wing, Daniel, and Alan Scott. The Bread Builders: Hearth Loaves and Masonry Ovens. White River Junction, VT: Chelsea Green, 1999. Contains an excellent discussion of sourdough microbiology as well as an interview with Chad Robertson done when he was baking in Point Reyes.

Wood, Ed. Cla.s.sic Sourdoughs. Berkeley: Ten Speed Press, 2001.

On Nutrition and Bread

Cordain, Loren. "Cereal Grains: Humanity's Double-Edged Sword." World Review of Nutrition and Dietetics. Vol. 84. Basel, Switzerland: Karger (1999): 1973.

Czapp, Katherine. "Against the Grain." Published on the Web site of The Weston A. Price Foundation, July 16, 2006. http://www.westonaprice.org/digestive-disorders/against-the-grain.

Di Cagno, Raffaella, et al. "Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients." Applied and Environmental Microbiology (February 2004): 108896. This study suggests that a long sourdough fermentation may render wheat less toxic to people with celiac disease.

Jacobs, David R., Jr., and Lyn M. Steffen. "Nutrients, Foods, and Dietary Patterns as Exposures in Research: A Framework for Food Synergy." American Journal of Clinical Nutrition 78 (suppl) (2003): 508S13S.

---, et al. "Food Synergy: An Operational Concept for Understanding Nutrition." American Journal of Clinical Nutrition 89 (suppl) (2009): 1543S8S.

---, and Linda C. Tapsell. "Food, Not Nutrients, Is the Fundamental Unit in Nutrition." Nutrition Reviews Vol. 65, No. 10 (2007): 43950.

---, and Daniel D. Gallaher. "Whole Grain Intake and Cardiovascular Disease: A Review." Current Atherosclerosis Reports 6 (2004): 41523.

Lindeberg, Staffan. Food and Western Disease: Health and Nutrition from an Evolutionary Perspective. Oxford: Wiley-Blackwell, 2010.

Price, Weston A. Nutrition and Physical Degeneration (7th edition). La Mesa, CA: Price-Pottenger Nutrition Foundation, 2006.

Rizzello, Carlo G., et al. "Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases During Food Processing: New Perspectives for Celiac Disease." Applied and Environmental Microbiology (July 2007): 4499507.

Spiller, Gene, and Monica Spiller. What's with Fiber? Laguna Beach, CA: Basic Health Publications, 2005.

Taubes, Gary. Good Calories, Bad Calories. New York: Knopf, 2007.

Van den Broeck, Hetty C., et al. "Presence of Celiac Disease Epitopes in Modern and Old Hexaploid Wheat Varieties: Wheat Breeding May Have Contributed to Increased Prevalence of Celiac Disease." Theoretical and Applied Genetics 121 (2010): 152739.

On the Science of Sourdough Bread

Bamforth, Charles. Food, Fermentation and Micro-organisms. Oxford: Wiley-Blackwell, 2005.

Buehler, Emily. Bread Science: The Chemistry and Craft of Making Bread. Hillsborough, NC: Two Blue Books, 2006.

Ganzle, Michael G., et al. "Carbohydrate, Peptide and Lipid Metabolism of Lactic Acid Bacteria in Sourdough." Food Microbiology 24 (2007): 12838.

Kitahara, M., et al. "Biodiversity of Lactobacillus sanfranciscensis Strains Isolated from Five Sourdoughs." Letters in Applied Microbiology 40 (2005): 35357. An early study using DNA sequencing to identify the bacterial species in a sourdough culture.

Kulp, Karel, and Klaus Lorenz. Handbook of Dough Fermentations. New York: Marcel Dekker, 2003. Excellent anthology of scientific articles on the microbiology of sourdough bread.

MacGuire, James. "Pain au Levain: The Best Flavor, Acidity, and Texture and Where They Come From." Art of Eating, No. 83 (Winter 2009).

Scheirlinck, I., et al. "Molecular Source Tracking of Predominant Lactic Acid Bacteria in Traditional Sourdoughs and Their Production Environments." Journal of Applied Microbiology 106 (2009): 108192. This study found that L. sanfranciscensis, once thought to be native to the San Francis...o...b..y Area, is common in European sourdough cultures.

Sugihara, T. F., L. Kline, and M. W. Miller. "Microorganisms of the San Francisco Sour Dough Bread Process." Applied Microbiology 21, 3: 45658.

Thiele, C., et al. "Contribution of Sourdough Lactobacilli, Yeast and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor." Cereal Chemistry 79, 1: 4551.

Weckx, Stefan, et al. "Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome." Applied and Environmental Microbiology (August 2010): 54028. This study found that the ecosystem in a sourdough culture tended to stabilize over time.

On Air in Food, Smell, and Retronasal Olfaction

Aftel, Mandy, and Daniel Patterson. Aroma: The Magic of Essential Oils in Food & Fragrance. New York: Artisan, 2004.

Fincks, Henry T. "The Gastronomic Value of Odours" in Contemporary Review. Vol. L (JulyDecember 1886). Early study of the relations.h.i.+p of taste and smell and their combined effect in producing flavor. May be the first published description of retronasal olfaction, which he calls "our second way of smelling."

Gilbert, Avery. What the Nose Knows: The Science of Scent in Everyday Life. New York: Crown, 2008.

Rozin, Paul. "Taste-Smell Confusions and the Duality of the Olfactory Sense." Perception and Psychophysics 31, 4 (1982): 397401. One of the first a.n.a.lyses of retronasal olfaction and its role in detecting and cataloguing flavor.

Shepherd, Gordon M. Neurogastronomy: How the Brain Creates Flavor and Why It Matters. New York: Columbia University, 2012. The latest science of retronasal olfaction.

PART IV: EARTHOn Fermentation and Fermented Foods in General

Albala, Ken. "Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery." In Cured, Fermented and Smoked Foods: Proceedings of the Oxford Symposium on Food and Cookery 2010. Devon, England: Prospect Books, 2011.