* THE REISSUES, THE REPRINTS, AND THE NEWER EDITIONS...
...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in paper covers with a new layout or photos. Others will rearrange existing material to present it as more informative text while keeping the focus tight. Some magazines will reissue popular or classic recipes in an "easy" format. Here are some recent "re-editions"...
12.EASY BREAD; 100 no-knead recipes (Robert Rose, 2009, 2021, 222 pages, ISBN 978-0-7788-0684-4, $24.95 soft covers)is by Judith Fertig, an American food writer (specializing in the regional cuisine of the North American heartland), book author, and recipe developer. It is a fairly easy and useful compilation of preps, being based on the Sullivan Street Bakery's (and others') lead recipe in the New York Times a few years back. Half of it was originally published in 2009 by Robert Rose as "200 FAST & EASY ARTISAN BREADS; no-knead, one bowl". The basic premise is to create a biga, to let the bread breathe on its own. This means no proofing, no kneading, and no baking on the same day. You can wait several days. The result is a more interesting kind of bread, here made with instant or bread machine yeast. (Bread machines are not called for in this book, but the bread machine yeast is needed). Arrangement is by type of bread, such as whole-grains, seeded, filled, flavoured, slow-rise, gluten-free, festive breads, brioche, bagels, buttery yeast breads, and more. Recipe preparations have their
ingredients listed in both avoirdupois and metric measurements. Some interesting or unusual recipes include slow-rise herbed polenta dough, orange and fennel fougasse, sun-dried tomato and feta flatbread, Italian Asiago boule, and slow-rise sour Graham dough.
Quality/Price Rating: 88.