Welcome to Two Blue Books!
Our first book, Bread Science: the Chemistry and Craft of Making Bread, has been out since August, 2006, and has sold over 1100 copies. Click here to read what people are saying about Bread Science. Click on the Ordering Information link to the left to get your copy.
Bread Science is a practical guide to bread-making that explores both the steps of the process (mixing dough, using preferments and sourdough starter, shaping dough, baking, and more) and the science behind it. The science is presented in detail but in a language suitable for all bread makers. With over 250 photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun. This book is a complement to any bread recipe book and a must for the home baker.
"A number of excellent bread books have been published in recent years that offer bits and pieces of the science that underlies the craft, but none that focus specifically on that science. Emily Buehler has brought bread science and technique together for us in an easy to comprehend manual, based on her work and study at one of America's finest artisan bakeries. This book will be an important addition to every bread lover's library, whether professional or serious home baker."
--Peter Reinhart, author, The Bread Baker's Apprentice
Read more about Bread Science by clicking on the About the Book link to the left.