Here are 50 books that White Bread fans have personally recommended if you like
White Bread.
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I am the daughter of a health food fanatic whose admonitions about what to eat manifested in my early attraction to all food junky. Later in life, I became a bit of a food snob, shopping regularly at the farmers’ market for the freshest and most delicious fruits and vegetables I’ve ever tasted. My love of both good food and sharp analysis came to shape my career as an academic. Food became the object of my analyses, but always with an eye toward contradiction. I’ve written several books and articles exploring how capitalism constrains needed food system transformations, bringing me to my latest fascination with the tech sector.
While several books have been written about the horrors of industrial livestock production, none have moved me more than Blanchette’s Porkopolis.
With unforgettable stories and startling photographs, Blanchette details how workers perform all manner of intimate tasks to make industrial pigs reproduce and stay alive. I also love how he flips common-sense ideas of efficiency on their heads, showing how industrial meat production is anything but wasteful. Every bit of those pigs is used somewhere to the extent you wish they weren’t.
I have taught this book three times in my politics of food classes, and it never fails to blow my students away.
In the 1990s a small midwestern American town approved the construction of a massive pork complex, where almost 7 million hogs are birthed, raised, and killed every year. In Porkopolis Alex Blanchette explores how this rural community has been reorganized around the life and death cycles of corporate pigs. Drawing on over two years of ethnographic fieldwork, Blanchette immerses readers into the workplaces that underlie modern meat, from slaughterhouses and corporate offices to artificial insemination barns and bone-rendering facilities. He outlines the deep human-hog relationships and intimacies that emerge through intensified industrialization, showing how even the most mundane human action,…
I am the daughter of a health food fanatic whose admonitions about what to eat manifested in my early attraction to all food junky. Later in life, I became a bit of a food snob, shopping regularly at the farmers’ market for the freshest and most delicious fruits and vegetables I’ve ever tasted. My love of both good food and sharp analysis came to shape my career as an academic. Food became the object of my analyses, but always with an eye toward contradiction. I’ve written several books and articles exploring how capitalism constrains needed food system transformations, bringing me to my latest fascination with the tech sector.
I am a huge fan of Freidberg’s writing. Sure, she’s an academic (so is everyone on my list), but her turns of phrase are unusually witty and—well, fresh.
I love this book because it examines our current obsession with fresh food and shows how much technology has been employed to make it so, starting with the refrigerator! But that’s not all. Freidberg provides enjoyable histories of how beef, eggs, fruit, vegetables, milk, and fish have all been engineered and marketed to give the appearance of freshness.
That rosy tomato perched on your plate in December is at the end of a great journey-not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness.
We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and…
I am the daughter of a health food fanatic whose admonitions about what to eat manifested in my early attraction to all food junky. Later in life, I became a bit of a food snob, shopping regularly at the farmers’ market for the freshest and most delicious fruits and vegetables I’ve ever tasted. My love of both good food and sharp analysis came to shape my career as an academic. Food became the object of my analyses, but always with an eye toward contradiction. I’ve written several books and articles exploring how capitalism constrains needed food system transformations, bringing me to my latest fascination with the tech sector.
In my next pick, Romero draws on previously unexplored archives to tell stories of pesticides never told before, most notably how industrial waste was utilized to make chemicals that could kill all that got in agriculture’s way.
I love how he renders ironic the closed-looped systems so championed by environmentalists—or the use of warfare chemicals on fields that grow our foods. It is indeed strange that we use chemicals designed to kill the food that we eat to live.
The toxicity of pesticides to the environment and humans is often framed as an unfortunate effect of their benefits to agricultural production. In Economic Poisoning, Adam M. Romero upends this narrative and provides a fascinating new history of pesticides in American industrial agriculture prior to World War II. Through impeccable archival research, Romero reveals the ways in which late nineteenth- and early twentieth-century American agriculture, especially in California, functioned less as a market for novel pest-killing chemical products and more as a sink for the accumulating toxic wastes of mining, oil production, and chemical manufacturing. Connecting farming ecosystems to technology…
I am the daughter of a health food fanatic whose admonitions about what to eat manifested in my early attraction to all food junky. Later in life, I became a bit of a food snob, shopping regularly at the farmers’ market for the freshest and most delicious fruits and vegetables I’ve ever tasted. My love of both good food and sharp analysis came to shape my career as an academic. Food became the object of my analyses, but always with an eye toward contradiction. I’ve written several books and articles exploring how capitalism constrains needed food system transformations, bringing me to my latest fascination with the tech sector.
Though out of print, I’ve returned to this book over and over again. Sure, it’s scholarly and theoretical (albeit also inclusive of some fascinating history), but no other book has helped me better understand how technology has developed around agriculture, shaping not only what farmers do but also who makes money from food and farm production.
The book is also remarkably prescient. Writing in the late 1980s, the authors were spot on in describing the new processes of food engineering that would become the dreams of today’s Silicon Valley techies. Here, I refer to those who think fabricating food out of microorganisms is the solution to the most pressing problems of the contemporary food system. I beg to differ.
This book provides an interpretation of the industrialization of agriculture, and proposes a new analytical framework for interpreting this transformation and the development of the contemporary food system. This analytical framework provides a critique of agricultural modernisation theories, while the authors introduce new concepts of "appropriationism" and "substitutionism" to propose an interpretation which overcomes the invitations of traditional approaches. The authors use this new theoretical framework to reconstruct the evolution of agricultural industrialization since the mid-19th century and to reinterpret the dynamics of social structures, the state and technology in shaping the modern food system.
I'm a life-long horror lover and author of dark fiction. I've been reviewing films and video games for Ravenous Monster ezine for nearly a decade, and my Wattpad horror novel The Hound is currently being adapted for film. My favorite thing is the intersection of the horrifying and fantastic with the mundane, and that's what appeals to me so much about zombies: in all of their multitudinous representations, they've always held up a mirror to humanity. No monster can so easily reflect the many facets of humanity as a zombie. Because, after all, the dead were once just like us – and if we're not careful, we might end up just like them in the end.
The first of a series, this book introduces Angel Crawford, a high school dropout with an alcoholic dad, a dead-beat boyfriend, and an addiction to prescription drugs. When things in your life are that bad, waking up as a zombie is more of an opportunity than a setback – especially when her newly undead status comes with a fresh job at the morgue and access to all the brains she can eat. But her new job and secret lifestyle come with a big side portion of murder mystery. This whole series is a fun urban fantasy romp that goes down smoother than a feast of brains.
Living with her alcoholic deadbeat dad in the swamps of southern Louisiana, she's a high school dropout with a pill habit and a criminal record who's been fired from more crap jobs than she can count. Now on probation for a felony, it seems that Angel will never pull herself out of the downward spiral her life has taken.
That is, until the day she wakes up in the ER after overdosing on painkillers. Angel remembers being in an horrible car crash, but she doesn't have a mark on her. To add to the weirdness,…
Whenever I’m asked about when I knew I wanted to be a pastry chef/baker, I always answer, “birth!” My maternal grandmother lived with us and she loved to bake; I was playing with dough as soon as I was old enough to stand on a chair next to the kitchen table. After college I faced a crisis: graduate school or culinary school – I chose the latter and I’ve never looked back. Adding teaching and writing to my love of baking led me to travel, taste, research, and learn new techniques and recipes to share. It’s a passion from which I’ll never retire.
I first met Ciril Hitz at a pastry chefs’ conference in Las Vegas where he was conducting a demonstration workshop on laminated doughs like croissants. Swiss-born and American-educated, his articulate explanations of this complex branch of pastry-making, helped me to understand them more fully than ever before.
I rejoiced when I received a copy of his first book about bread with a unique approach: Ten master formulas, each elucidating a different type of bread dough, cover the main techniques for producing delicious – and beautiful – breads accurately every time.
Baguettes, focacce, brioches, croissants, whole grain breads, pizzas, bagels, sandwich bread, and challah, are all here with further variations on shapes and flavors. Having started my career with an exclusively pastry background, I had to learn about bread on my own.
This book gave me a firm foundation of knowledge that enabled me to create my own individual approach to…
Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers' markets, organic grocery stores, specialty shops...even the Internet. "Baking Artisan Bread" will show that finding these specialty breads is as easy as looking in your own kitchen! "Baking Artisan Bread" provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising, and the baking itself more approachable and less intimidating. With step-by-step full-colour process shots and clear directions, chef Ciril Hitz will show you how with just 10 formulas you can…
I write books for children of all ages but I began with picture books, and they will always have a special place in my heart. I like all different types of picture books. Sometimes we read for pure entertainment, and sometimes to find out about the world, but the books on this list hit the sweet spot between the two. They are all books that will inspire further conversation and might even lead to related projects at school or home.
This book was a real favourite when my children were small, and like all favourite books, I probably read it about a million times. It’s a simple story about two brothers baking bread. The children loved the rhythm of the text, the repeated refrain, and the gentle ‘twist’ at the end. Like some of my other book picks, this one has facts at the back: this time about different types of bread from around the world. There’s also a recipe. Did we ever bake Zed’s bread? Of course we did! It was delicious.
Six brand new titles in the exciting new pre-school reading programme. Reading Together is a hugely successful learn-to-read series of high-quality picture books for young children and parents to enjoy together. There are four levels, each consisting of six books and offering a variety of reading experiences: stories, poems, rhymes and songs, traditional tales and information books, created by top authors and illustrators. Each book contains its own set of illustrated support notes - at the front and back - outlining qualities in the text, giving reading pointers and suggesting a range of follow-up activities. More detailed guidance is available…
I didn’t really mean to become a food photographer. But with the first photo that I took of a batch of homemade raspberry scones, I knew I found something special. And then, I didn't really mean to become a cookbook author. But photos led to recipes, which led to this crazy notion that the world needed a cookbook dedicated to doughnuts! I’ve since written five more cookbooks and have a bit of an obsession with beautifully designed and photographed baking books that can fuel my project baking and cooking fascination. The books on my list continue to inspire me, and hope they inspire you too.
I lived in San Francisco for a year, just a few blocks away from Tartine Manufactory. Tartine has a well-deserved cult following for its tangy rustic loaves and baked goods.
I moved last year, and so unfortunately, I can no longer just pop over when I need a fix. Luckily, the Tartine Bread book lets me get very close at home. I love this type of project baking where I really feel accomplished at the end… even if it does take a couple of days to get there.
The book also has a ton of great fancy toast recipes that I can make in the rare case that I haven’t just eaten a whole loaf simply with a slather of butter.
"...The most beautiful bread book yet published..." - The New York Times
Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.
I didn’t really mean to become a food photographer. But with the first photo that I took of a batch of homemade raspberry scones, I knew I found something special. And then, I didn't really mean to become a cookbook author. But photos led to recipes, which led to this crazy notion that the world needed a cookbook dedicated to doughnuts! I’ve since written five more cookbooks and have a bit of an obsession with beautifully designed and photographed baking books that can fuel my project baking and cooking fascination. The books on my list continue to inspire me, and hope they inspire you too.
The recipe I’ve probably made most out of anything that I’ve baked originally came from the Macrina cookbook.
It’s the currant anise scone recipe that makes the lightest and fluffiest scones and has pretty much ruined all other scones for me. It’s a scone recipe that makes me think I should go into the bakery business (in some other town than Seattle, which already has Macrina scones).
The book is worth buying just for the look you’ll get when you make these scones for the people you care about. Of course, there are also a lot more amazing recipes in the book, such as the morning buns, a mash up of croissant meets cinnamon roll which take 3 days to make but are worth every minute. This book is a treasure.
Leslie Mackie offers a treasury of recipes from Seattle's beloved Macrina Bakery. From breads to salads, pies to sandwiches you are sure to find a recipe in this attractive collection that will become a tradition at your house. Clearly written instructions and tips on everything from equipment, ingredients, and techniques will let you see for yourself why her breads and other baked treats are favorites in restaurants and homes across the Puget Sound region.
I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
If you want to delve deep and learn the hows and whys of pizza and bread making, this book has everything you’re looking for. Forkish is one of the great sages of breadmaking, and having this book on your shelf is like having a grand master at the ready.
NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft…
