OK, folks, I have a confession! I've read most of Michael Pollan's books and bought a copy of his latest, Cooked, as soon as it came out.

So what's the secret?

Shhhh... I've only read pages 205 through 289, the part titled Air. Not the Introduction (25 pages), and not any of the other parts (Fire, Water, and Earth). So why have I skipped three-quarters of Pollan's book?

Frankly, I'm not into grilling meat (Fire), cooking onion soup (Water), or making fermented foods (Earth), I am a novice baker trying my darnedest to learn how to make good bread. So I would rather have bought a book by Michael Pollan called Baked. (Somehow I don't think that one is on the list...) 

Kate's Oatmeal Bread

In his book Michael talks a lot about his time with guru bakers, farmers, and millers, as well as a visit with our friend Steve Jones (Dr. Wheat in Western Washington). We've talked a lot to bakers, farmers, and millers too, from Washington to Montana!

And we know that it only takes a few basics to make good bread: flour, water, salt, yeast, time, and heat. That's all!

So here's our take on local and regional grain and flour, and baking bread - and the book we wish Pollan had written!

Kate Hilmer

I've learned a lot, and although I've only scratched the surface of bread baking I feel it's time to celebrate a small victory. It involves a 100% whole wheat bread that is soft and sliceable, a little sweet, with a nice crust and just a little fluff to it. This is hands' down the best wheat bread I've made without incorporating some white flour.

Cooked, Michael Pollan  

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink.  

Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.  

In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.

Home Baking, Jeffrey Alford and Naomi Duguid

Because none of the women in my family (mother, grandmothers, aunts) were wildly successful in the kitchen, I started off a little behind the mark. But then, I know how to learn things from books! Add a video tutorial or two and I can do it!

Check out the recipe for Italian boules in Home Baking - found on page 178. A word of warning first: if you have a small family (there are just two of us) cut this recipe in half right away. Who needs four huge loaves to try to store? This is a great reference book!

There are more books on GoodFood World and more coming every week. Read, learn, and enjoy!

This week's video: Tom Baker, The Starter

Tom Baker (yes, that IS his last name) is an artisan baker and uses a wood fired "Earth Oven" to bake bread. He runs his business LOAF, a bakery and cookery school, from his home in Stirchley, Birmingham, UK.    

LOAF, which opened in 2009, is short for Loaf Social Enterprise Limited and its purpose is to promote real food and healthy living in Birmingham and build community through food.  

There are more videos on GoodFood World and more coming every week.