100 Best Bread Books of All Time (Updated for 2026)

1

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Ken Forkish

5.0

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

2

Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

Chad Robertson, Eric Wolfinger

4.9

The Tartine Way - Not all bread is created equal

"...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, ma

3

The Tassajara Bread Book

Edward Espe Brown

4.8

The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design. Deborah Madison, author of Vegetarian Cooking for Everyone, says, “This little book has long been a guide for those who want to

4

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Reinhart, Peter.

4.8

Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes

5

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Jeff Hertzberg, Zoe Francois

4.7

For 30+ brand-new recipes and expanded Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now.

This is the classic that started it all Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so

6

Beard on Bread

James Beard

4.7

Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.

7

The Bread Bible

Rose Levy Beranbaum

4.7

The new baking masterwork from the author of "The Cake Bible" and "The Pie and Pastry Bible" provides bread bakers with 150 meticulous, foolproof recipes. The accessibility of Beranbaum's recipes and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that

8

My Bread: The Revolutionary No-Work, No-Knead Method

Jim Lahey, Rick Flaste

4.6

When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or com

9

Bread: A Baker's Book of Techniques and Recipes

Jeffrey Hamelman

4.6

The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for n

10

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

Peter Reinhart

4.6

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialt

11

Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads

Bonnie Ohara

4.5

From beginning home baker to artisanal bread maker

Baking a perfect loaf of bread is part science and part magic. Created from four simple ingredients of flour, yeast, water, and salt, breadmaking is one of the most difficult (and delicious) baking endeavors. Bread Baking for Beginners is a rare bread cookbook for true beginners to keep their bread baking on the rise.

Complete with step-by-step phot

12

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

Peter Reinhart, Ron Manville

4.5

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

In this follow-up to his award

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13

Artisan Sourdough Made Simple: Practical Recipes & Techniques for the Home Baker with Almost No Kneading

Emilie Raffa

4.5

Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent s schedule! Any new baker is inevitably hit with question after question. Emilie has the

14

Homage to Catalonia

George Orwell

4.5

In 1936 George Orwell travelled to Spain to report on the Civil War and instead joined the fight against the Fascists. This famous account describes the war and Orwell’s own experiences. Introduction by Lionel Trilling.

Recommended by Ben Shapiro, Guy Raz, Timothy Garton Ash, and 1 others.

Ben Shapiro

A lot of people have read Orwell's 1984, he actually wrote a book that's better. It's this book. [source]

Guy Raz

The other reason I picked this book is that Orwell, like Dan Schorr, was an outsider. When he went to Spain, he was an unknown. He wasn’t Hemingway. He wasn’t a well-connected intellectual. He just had this amazing eye for detail. He was an amazing observer, and he could write so powerfully. This book, to me, is just one of the classics of foreign reporting. [source]

Timothy Garton Ash

Anyone who wants to go off and write about Egypt, Tunisia or Libya today should pack a copy of Homage to Catalonia. It’s brilliant reportage. As you know, it opens with a vignette of an Italian militiaman in the barracks in Barcelona and he only saw this guy for a few moments but it captures the excitement. [source]

15

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

Ken Forkish

4.5

A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more.
Ken Forkish is one of the most respected and trusted bread-baking authorities in the wor

16

Bernard Clayton's New Complete Book of Breads

Bernard Clayton

4.4

From the bestselling author of The New Complete Book of Breads comes the thirtieth anniversary edition of this classic baking book, now in trade paperback. In this exhaustive volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well. Home bakers will fi

17

Crust and Crumb: Master Formulas for Serious Bread Bakers

Peter Reinhart

4.4

Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.

Awards1999 James Beard Award Winner

18

Tartine Book No. 3

Chad Robertson

4.4

The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbr

19

The Bread Builders: Hearth Loaves and Masonry Ovens

Daniel Wing and Alan Scott

4.4

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-g

20

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

Daniel Leader, Lauren Chattman

4.4

When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search

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21

The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

Laurel Robertson, Carol Flinders, Bronwen Godfrey

4.4

The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.

New research proves what we’ve

22

Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results at Home

America's Test Kitchen

4.3

In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.

Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at hom

23

Healthy Bread in Five Minutes a Day: The Artisan Revolution Continues with Whole Grains, Fruits, and Vegetables

Jeff Hertzberg M.D., Zoë François, Mark Luinenburg

4.3

From the authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread

Their first book was called "stupendous," "genius," and "the holy grail of bread making." Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the healt

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24

Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine

Beth Hensperger

4.3

Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? When Beth Hensperger, one of America's most respected authorities on bread, first set out to try, she had doubts. Then she spent hundreds of hours testing all kinds of breads in a bread maker, and her answer turned out to be a resounding "Yes!"

In this big and bountiful

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25

Crust: Bread to Get Your Teeth Into

Richard Bertinet

4.3

Crust is the exciting new bread book from Richard Bertinet. His revolutionary and simple approach that won him so many accolades for his first book Dough continues, but this time he leads you further into the world of breadmaking, introducing recipes that require a little more understanding and time but inspiring you with the confidence to create them at home. Bake a beautiful loaf of the mighty s

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26

Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur

Nancy Silverton

4.3

The owner and chef of L.A.'s famous and successful La Brea Bakery reveals her magical recipes, adapted for home bakers. Before the baking even begins, Silverton takes the reader through the wonder of bread alchemy, then introduces readers to a wide range of recipes which range from the whimsical to the sublime. 25 photos.

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27

Bouchon Bakery

Thomas Keller, Sebastien Rouxel

4.3

Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery. The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprentici

28

52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust

William Alexander

4.3

William Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch:

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29

Bread Science: The Chemistry and Craft of Making Bread

Emily Buehle

4.3

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30

The River Cottage Bread Handbook (River Cottage Handbook, #3)

Daniel Stevens, Hugh Fearnley-Whittingstall

4.3

The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake

31

Dough: Simple Contemporary Breads

Richard Bertinet

4.3

32

Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World

George Greenstein

4.3

For more than twenty years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of ethnic traditions—focaccia and Irish soda bread, Bavarian pumpernickel and naan—including many from his own culture, such as Jewish corn bread, challah, and bagels. His bakery was one of those neighborhood treasures where every weekday evening commuters pi

33

Fry Bread: A Native American Family Story

Kevin Noble Maillard, Juana Martinez-Neal

4.3

Fry bread is food.
It is warm and delicious, piled high on a plate.

Fry bread is time.
It brings families together for meals and new memories.

Fry bread is nation.
It is shared by many, from coast to coast and beyond.

Fry bread is us.
It is a celebration of old and new, traditional and modern, similarity and difference.

Recommended by Bianca Schulze.

Bianca Schulze

First of all, the cover totally drew me in. Juana Martinez-Neal’s illustrations are always so warm and inviting and made me want to read it straight away. What I love about this book is that while it’s specifically a Native American family story, it really could be any family that is connecting and bonding over a tradition and over food. The text is brief and delightfully bubbles along, it’s poetic. Between the pictures and the words, you can imagine all the scrumptious food smells and the joy of the togetherness. [source]

34

The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread

Vanessa Kimbell

4.3

Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell. At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker.

From creating your own starter from scratch, you'll then move on to basic br

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35

The Handmade Loaf: The book that started a baking revolution

Dan Lepard

4.3

With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home. Made and photographed in kitchens and bakeries across Europe, from Russia to the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavor

Recommended by Chris Young.

Chris Young

It was the first book I’d come across that said you could get a world of bread from three or four ingredients—rather than saying, ‘Here’s a basic dough that you make in half an hour. If you want a different bread you throw in some cheese or some herbs or some chilli or you tie it in a knot.’ It was the first book I came across that didn’t pretend that the same dough shaped in three different ways is three different types of bread. [source]

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36

Bread Alone: Bold Fresh Loaves from Your Own Hands

Daniel Leader, Judith Blahnik

4.3

37

The No-Fuss Bread Machine Cookbook: Hands-Off Recipes for Perfect Homemade Bread

Michelle Anderson

4.3

What's the point of using a bread machine if you still have to prep the dough, make the filling, and watch it bake? Making bread should be simple... and now it is.

Put down the dough and pick up this book. The No-Fuss Bread Machine Cookbook is the first and only collection of truly easy, hassle-free recipes that give you delicious homemade loaves of bread every time. With more than 150 recipes that

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38

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More

Sarah Owens

4.2

101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food

Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaini

39

Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves (Cookbook for Bakers, Easy Book about Bread-Making)

Josey Baker

4.2

This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time,

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40

Nanette's Baguette

Mo Willems

4.2

Nanette's Baguette, follows our plucky heroine on her first big solo trip to the bakery. But . . . will Nanette get the baguette from baker Juliette? Or will Nanette soon be beset with regret?

41

How to Make Bread: Step-by-step recipes for yeasted breads, sourdoughs, soda breads and pastries

Emmanuel Hadjiandreou

4.2

Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding.

Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important

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42

The Bread Bible: 300 Favorite Recipes

Beth Hensperger

4.2

The Bread Bible is the one book on the subject no kitchen should be without -- and now it's available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't

43

Advanced Bread and Pastry

Michel Suas

4.2

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent

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44

Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own

Andrew Whitley

4.2

In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home.

Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process in detailed discussions

Recommended by Chris Young.

Chris Young

The thing about Andrew’s book is that it’s more than just a bunch of recipes. People have taken it on as a manifesto, really, of what can be done better. [source]

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45

Ultimate Bread

Eric Treuille, Ursula Ferrigno

4.2

You don't have to go to San Francisco for sourdough, to Italy for ciabatta, or to Germany for Pumpernickel. All these recipes and many more are found in "Ultimate Bread." Step-by-step sequences and easy-to-follow text takes the mystery out of breadmaking. Baking essentials and basic techniques are included, too. "Ultimate Bread" guarantees the pleasure that making and eating your own bread brings!

46

King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains

King Arthur Flour

4.2

This revolutionary cookbook breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats. The final result is more than 400 delicious, inviting, and foolproof recipes that define the next generation of whole grain cooking.

47

Classic Sourdoughs, Revised: A Home Baker's Handbook

Ed Wood

4.2

Sourdough: The Gold Standard of Bread

More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than r

48

The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Jeff Hertzberg M.D.

4.2

A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day—the revolutionary approach to bread-making

With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely rev

49

The Italian Baker

Carol Field

4.2

Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative mul

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50

English Bread and Yeast Cookery

Elizabeth David

4.2

First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain br

Recommended by Chris Young.

Chris Young

Elizabeth took a look at loaves and said, ‘All those times you thought you were eating traditional loaves, they were probably quite modern. There is a better way of doing it. There are better breads to be made.’ She was perhaps the most prominent champion for real bread in Britain during the depths of the white sliced years. [source]

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51

Paul Hollywood's Bread

Paul Hollywood

4.2

It is time to take bread off the side plate and put it back where it belongs: in the centre of the table. My book has two aims. First of all I want to teach you how to bake a wide variety of breads. And then I want to show how versatile bread is. Each of the breads in this book has a "spin off" dish - starter, salad, main course or dessert - that the loaf is very much part of. So this is more than

52

The Baking Bible

Rose Levy Beranbaum

4.2

The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for Baking

Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and e

53

Modernist Bread

Nathan Myhrvold, Francisco Migoya

4.2

Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry p

Recommended by Chris Young.

Chris Young

There’s this idea that wholemeal loaves don’t rise as well because the bran somehow cuts through or interferes with the formation of gluten. So what they did was say, ‘OK, if it’s about something cutting, let’s use white flour and throw a load of glass powder in there—because surely that’s going to interfere with the structure. If anything is going to cut gluten strands in half it’s going to be powdered glass.’ And they found that the bread rose pretty well. [source]

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54

Artisan Baking across America: The Breads, the Bakers, the Best Recipes

Maggie Glezer, Ben Fink

4.2

Nothing is more satisfying than savoring the crust and aroma of truly great home-baked bread. Maggie Glezer has traveled across America and persuaded the country's most gifted artisan bread bakers to share their very best recipes and techniques so that home cooks can now reproduce sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world.
Along with the recipes and the sumpt

55

Bread and Wine: A Love Letter to Life Around the Table with Recipes

Shauna Niequist

4.2

Author of the New York Times bestseller Present Over Perfect, Shauna Niequist provides the perfect read for those who love food and value the community and connection of family and friends around the table.

Bread & Wine is a collection of essays about family relationships, friendships, and the meals that bring us together. This mix of Anne Lamott and Barefoot Contessa is a funny, honest, and vulner

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56

Bread and Jam for Frances

Russell Hoban, Lillian Hoban

4.1

Frances, one of children's best-loved characters for over 30 years, now springs to life even more in Bread and Jam for Frances,beautifully reillustrated in sparkling full color by Lillian Hoban. In this memorable story, Frances decides that bread and jam are all she wants to eat, and her understanding parents grant her wish'at breakfast, lunch, dinner, and even snacktime. Can there ever be too muc

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57

Build Your Own Earth Oven: A Low-Cost Wood-Fired Mud Oven, Simple Sourdough Bread, Perfect Loaves

Kiko Denzer

4.1

Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from: the serious or aspiring baker who wants the best low-cost bread oven, togardeners who want a centerpiece for a beautiful outdoor kitchen, tooutdoor chefs, tocreative people interested in low-co

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58

Bread of Angels

Tessa Afshar

4.1

Purple. The foundation of an influential trade in a Roman world dominated by men. One woman rises up to take the reins of success in an incredible journey of courage, grit, and friendship. And along the way, she changes the world.

But before she was Lydia, the seller of purple, she was simply a merchant's daughter who loved three things: her father, her ancestral home, and making dye. Then unbearab

59

Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice: A Cookbook

Alexandra Stafford

4.1

With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn't just about baking bread-- it's about what to do with the slices and heels and nubs from those many loaves you'll bake.

Alexandra Stafford grew up eating her mother's peasant bread at nearly every meal--the recipe for which was a closely-guarded family secret.

60

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz, Sally Fallon

4.1

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fer

61

How to Bake

Paul Hollywood

4.1

At last, the star of BBC2's The Great British Bake Off reveals all the secrets of his craft in How to Bake. The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time. With this in mind, he has filled this book with easy-to-follow, clearly expl

62

Starter Sourdough: The Step-by-Step Guide to Sourdough Starters, Baking Loaves, Baguettes, Pancakes, and More

Carroll Pellegrinelli

4.1

63

The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

King Arthur Flour

4.1

Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes from tricky yeast breads and sourdoughs, to trendy

64

Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Peter Reinhart

4.1

An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches.
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread

65

A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World

Maggie Glezer

4.1

A Blessing of Bread grew out of an interview that author Maggie Glezer conducted with a rabbi's wife about the symbolism of challah, that bakery staple deeply rooted in Jewish traditions. Captivated by the myriad meanings in every twist of the bread's braid, she spent years doing research and recipe testing. The result is this landmark guide to the amazing variety of Jewish breads found in communi

66

Manufacturing Consent: The Political Economy of the Mass Media

Edward S. Herman

4.1

Preview Summary

In this pathbreaking work, Edward S. Herman and Noam Chomsky show that, contrary to the usual image of the news media as cantankerous, obstinate, and ubiquitous in their search for truth and defense of justice, in their actual practice they defend the economic, social, and political agendas of the privileged groups that dominate domestic society, the state, and the global order.

Based on a series o

Recommended by Louis Nyffenegger.

67

Sourdough

Casper Andre Lugg

4.1

Master the art of sourdough, from creating a starter to baking and serving delicious loaves in this full-color, step-by-step, illustrated guide that demystifies this traditional bread that has been enjoyed around the world for generations.

For a growing number of people, eating heathy is more important than ever. We’re rejecting processed, packaged foods filled with unpronounceable chemicals, and a

68

100 Great Breads: The Original Bestseller

Paul Hollywood

4.1

Paul Hollywood conveys his own love of bread-making and its therapeutic powers in this collection of recipes. From basic to Mediterranean, traditional and ancient bread, the recipes throw a fresh light on this seemingly simple food with a multitude of flavours, and a twist on the older ones.

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69

Living Bread: Tradition and Innovation in Artisan Bread Making

Daniel Leader

4.1

2020 James Beard Award Winner

The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.

At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went o

70

Flatbreads Flavors

Jeffrey Alford, Naomi Duguid

4.1

"Two people caught in the grip of wanderlust," as Alford and Duguid describe themselves, this American- Canadian pair has traveled for nearly two decades, singly and together, throughout Asia, Europe, the Mediterranean, North Africa, and North America. As they have pursued their passions for travel photography and culinary research, they have found around the world a shared and nourishing element

71

Understanding Power: The Indispensable Chomsky

Noam Chomsky, John Schoeffel, R. Mitchell

4.1

A major new collection from "arguably the most important intellectual alive" (The New York Times). Noam Chomsky is universally accepted as one of the preeminent public intellectuals of the modern era. Over the past thirty years, broadly diverse audiences have gathered to attend his sold-out lectures. Now, in Understanding Power, Peter Mitchell and John Schoeffel have assembled the best of Chomsky'

72

World Sourdoughs from Antiquity

Ed Wood

4.1

This updated and revised edition of the successful manual for sourdough-lovers traces the history of sourdough baking from ancient Egypt to modern times. Sourdough expert Ed Wood, a forensic pathologist who has been studying sourdough for over 50 years, explains what makes real sourdough starter and how baking enthusiasts can grow their own. 8 page full-color photo insert.

73

Zingerman's Bakehouse

Amy Emberling, Frank Carollo, Antonis Achilleos

4.1

This is the must-have baking book for bakers of all skill levels.

Find your favorite Bakehouse recipes: Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Z

Recommended by Rick Bayless.

Rick Bayless

Success!! I know we all bought the @zingermansbakehouse baking book because we wanted the recipe for the Sour Cream Coffee Cake. It works! Beautiful book, more than just recipes. Made brunch for my incredible visiting niece. @gracietucker_ , we love you! https://t.co/zb6fZj7Shl [source]

74

Buns and Burgers: Handcrafted Burgers from Top to Bottom

Gregory Berger

4.1

Cover unavailable

75

American Pie: My Search for the Perfect Pizza

Peter Reinhart

4.1

On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the storie

76

The Larousse Book of Bread: 80 Recipes to Make at Home

Éric Kayser

4.1

The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are creating quick

77

Time to Eat: Delicious meals for busy lives

Nadiya Hussain

4.1

Make a happy home with Nadiya's collection of over 100 mouth-watering recipes

WITH ALL THE RECIPES FROM NADIYA'S BBC 2 COOKERY SERIES

'This collection of speedy, oven-ready recipes is full of good ideas. It is a friendly hand on the shoulder for anyone too tired to cook' Sunday Times

Feeding a family and juggling the stresses of home life can be really tricky, so Nadiya has crafted over 100 recipes t

78

A Baby Sister for Frances

Russell Hoban and Lillian Hoban

4.1

With a new addition to the family, Frances is feeling left out. So Frances decides to run away—but not too far! This new edition of Russell and Lillian Hoban’s beloved classic is perfect for beginning readers.

79

The How Can It Be Gluten-Free Cookbook Volume 2

America's Test Kitchen

4.1

80

Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere

Gemma Stafford

4.1

From chef and online baking star Gemma Stafford, you can get more than 100 accessible, flavor-packed recipes that anyone can make—anytime, anywhere—in her very first baking cookbook.

Gemma Stafford—chef and host of the top online baking show Bigger Bolder Baking—has worked as a pastry chef at a monastery in Ireland, a Silicon Valley tech startup, and a Michelin-starred restaurant in San Francisco,

81

The Rye Baker: Classic Breads from Europe and America

Stanley Ginsberg

4.0

True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy r

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82

The Fundamental Techniques of Classic Bread Baking

French Culinary Institute, Matthew Septimus

4.0

The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for profe

83

Breaking Bread: A Baker's Journey Home in 75 Recipes

Martin Philip

4.0

Grand Prize Winner of the 2017 New England Book Festival

Vermont Book Award Finalists

"I bake because it connects my soul to my hands, and my heart to my mouth."—Martin Philip

A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food—complete with seventy-five original recipes and illustrated with dozens of photographs and original hand-drawn

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84

The Secrets of Jesuit Breadmaking

Rick Curry

4.0

In the tradition of The Tassajara Bread Book, Brother Curry combines 80 mouth-watering recipes for bread--gathered from Jesuit brothers around the world--with his spiritual insights on meditation through bread-baking.

85

Baking

James Peterson

4.0

The learn-to-bake master class in a book.

The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time.

That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating

86

Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile

Kim-Joy

4.0

Infuse your baking with a sprinkle of glitter, a rainbow of colors and a menagerie of woodland creatures with the help of this unique baking book from everyone's favorite Great British Bake Off finalist, Kim-Joy!

If you've ever wanted to know how to bring your baking to life, Kim-Joy will show you how in this fun and practical book. As well as basic cake mixes, cookie doughs, fillings/frostings and

87

Tartine (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)

Elisabeth M. Prueitt, Chad Robertson, France Ruffenach, Alice Waters

4.0

An utterly fresh, inspiring, and invaluable cookbook: Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights.

"One peek into Elisabeth Prueitt and Chad Robertson's sensation

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88

Brother Juniper's Bread Book

Peter Reinhart

4.0

This classic guide to artisanal bread is back with a fresh new look, just in time to take advantage of the recent surge in popularity of at-home baking. As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread. More than 30 delicious recipes, from perfect white bread to pumpernic

89

The Wooden Spoon Bread Book: The Secrets of Successful Baking

Marilyn M. Moore

4.0

Featuring over 250 proven recipes, as well as clear, concise directions on everything from setting up the perfect bread-baking kitchen to creating your own unique recipes, this indispensable tool is for anyone who longs to create the satisfying delights of home-baked breads.

Cover unavailable

90

My No-Knead Bread Cookbook (B&W Version): From the Kitchen of Artisan Bread with Steve

Steve Gamelin

4.0

For those who want recipes and a good value... this is the black & white version (color cost more to print). If you're looking for everything from bread to sweet rolls... this is the book. And... this cookbook has been updated to include the new "hand-free" technique as demonstrated in, "World's Easiest No-Knead Bread (Introducing "Hands-Free" Technique)." Hi... I'm Steve. My YouTube channel is "Artisan Bread with Steve" on which I have a series of educational videos demonstrating how to make a variety of no-knead breads and this cookbook supports the videos giving me the ability to go into greater detail regarding the dynamics of making no-knead bread while they give my readers and subscribers a convenient vehicle for reading and using recipes. Even if you aren't thinking about making bread you will find this an interesting book to read. Cookbook includes... The Two Basic Methods for Making No-Knead Bread ("Traditional" & "Turbo"), Ingredients, Technique & Tips... (including... "Degas, Pull & Stretch," "Roll to Coat," & "Garnish & Baste") and Equipment & Bakeware. No-Knead Bread Recipes includes... Country White Bread, Boulis Gigiantious (large loaf), Classic White Bread (baked in a bread pan), Cheddar Cheese Bread, Cinnamon Raisin Bread, Cinnamon Raisin Swirl Bread, Beer Bread, Buttermilk Bread, Semolina Bread, Sesame Seed Bread, Honey Oatmeal Bread, Multigrain Country White Bread, Harvest 8 Grain Country White Bread, Honey Whole Wheat Bread, Multigrain Whole Wheat Bread, Sunflower Seed & Honey Whole Wheat Bread, Honey Granola Whole Wheat Bread, Harvest 8 Grain Whole Wheat Bread, Caraway Rye Bread, Harvest 9 Grain Rye Bread, Torpedo Baguettes (thin - 4 loaves from dough ball), American Baguettes (medium - 3 loaves from dough ball), Ciabatta (2 loaves from dough ball), Rosemary Demi Loaves, Jalapeno Cheese Bread, Queso Dip in a Jalapenos Cheese Bread Bowl, Mediterranean Olive Bread, and Mediterranean Focaccia. No-Knead Rolls & Buns includes... Traditional Dinner Rolls, Easy Dinner Rolls, Pull-Apart Dinner Rolls, Multigrain Country White Rolls, Harvest 8 Grain Whole Wheat Rolls, Sandwich Rolls, and Hamburger & Hot Dog Buns. Sweet Rolls includes... Sweet Roll Dough ("Traditional" & "Turbo"), Old-Fashioned Cinnamon Rolls (Pan Method), and Caramel-Pecan Sweet Rolls (a.k.a. Sticky Buns). No-Knead Pizza Dough & Pizza includes... No-Knead Pizza Dough ("Traditional" No-Knead Pizza Dough... proof for 8 to 24 hours & No-Knead "Turbo" Pizza Dough... proof for 1-1/2 hours), Mushroom-Black Olive Pizza, Pepperoni Pizza, Whole Wheat Cheese Pizza, Meatball & Bacon Pizza, and Garlic Breadsticks & Nuggets. Pretzels... Soft Pretzels, Pretzel Sticks & Pretzel Nuggets, Pretzel Dip, and Pretzel Sandwich & Dinner Rolls. Other Baked Goods... Quick Beer Bread, Buttermilk Biscuits, and Thick & Chewy Oatmeal Cookies. Wow... that's a lot. Thanks - Steve"

91

The Pastry School: Master Sweet and Savoury Pies, Tarts and Pastries at Home

Julie Jones

4.0

"If you think that Julie Jones's beautiful creations are beyond you, think again.

Jones shares all her tips and tricks as she gently walks you through ten different pastries and gorgeous recipes for sweet and savoury pies and tarts.

It's worth buying the book for the chicken and chorizo pie recipe alone. Absolutely inspiring." - Diana Henry

A masterclass in the art and craft of baking and d

92

Einkorn: Recipes for Nature's Original Wheat

Carla Bartolucci and Clay McLachlan

4.0

Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity.

The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einko

93

Beginner's Baking Bible: 130+ Recipes and Techniques for New Bakers

Heather Perine

4.0

94

Bedtime for Frances

Russell Hoban, Garth Williams

4.0

The big hand of the clock is at 12.
The little hand is at 7.
It is seven o' clock.
It is bedtime for Frances.

It may be bedtime for Frances, but before Frances can sleep, she needs a glass of milk, a kiss from Father, one from Mother, her teddy bear, her doll, another kiss from Father, and another one from Mother. And then there are tigers and giants and ominous cracks in the ceiling to keep her up. W

95

Open Crumb Mastery: For the Intermediate Sourdough Baker

Matteo Festorazz

4.0

"How do I get an open crumb?"

It's a question we've all asked.

This book will provide you the answer. It is an in-depth study of dough structure and the factors which affect it. Its main areas of focus are fermentation, structure building, dough handling, and working with wet dough. Included are case studies, a cheat sheet for achieving various styles of open crumb, and plenty of photographs depicti

96

Artisan Pizza and Flatbread in Five Minutes a Day

Jeff Hertzberg M.D. and Mark Luinenbur

4.0

From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated new cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes.

With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it

97

Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home

Ciril Hitz

4.0

Baking Artisan Bread provides an unintimidating, formula-based approach to baking bread at home. With step-by-step, photo-illustrated instructions, chef Ciril Hitz shows you how with just 10 formulas you can create more than 30 different breads.

After a full exploration of the ingredients, equipment, and techniques of bread baking, move confidently into the kitchen to bake a range of bread types w

98

The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World

Jessamyn Waldman Rodriguez and Julia Turshe

4.0

Yahoo Food's Cookbook of the Year

Authentic multiethnic breads from the New York City bakery with a mission

At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of

99

The Gluten-Free Bread Machine Cookbook: 175 Splendid Breads That Taste Great, from Any Kind of Machine

Jane Bonacci and Shannon Kinsella

4.0

Now you can enjoy gluten-free bread at home every day easily, affordably, and deliciously.

The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment.

Whether you're obsessed with sourdough, love holid

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100

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

Peter Reinhart

4.0