100 Best Bread Books of All Time

We've ranked the best bread books using expert recommendations, sales data, and millions of reader ratings. At Shortform, we know books. Our book guides are the best in the world. Learn why.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza book cover1

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
Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book) book cover2

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

Chad Robertson, Eric Wolfinger

5.0
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
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread book cover3

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

Reinhart, Peter.

5.0
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
4

The Tassajara Bread Book

Edward Espe Brown

4.9
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
5

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

Jeff Hertzberg, Zoe Francois

4.8
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.
The Bread Bible book cover7

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

Bread: A Baker's Book of Techniques and Recipes

Jeffrey Hamelman

4.7
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
9

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

Jim Lahey, Rick Flaste

4.7
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
Artisan Sourdough Made Simple: Practical Recipes & Techniques for the Home Baker with Almost No Kneading book cover10

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

Emilie Raffa

4.6
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
11

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
Homage to Catalonia book cover12

Homage to Catalonia

George Orwell

4.6
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.
Ben Shapiro portraitGuy Raz portraitTimothy Garton Ash portrait Recommended by Ben Shapiro, Guy Raz, Timothy Garton Ash, and 1 others.
Ben Shapiro portrait
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 portrait
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 portrait
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]

13

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

Bonnie Ohara

4.6
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
14

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
Manufacturing Consent: The Political Economy of the Mass Media book cover15

Manufacturing Consent: The Political Economy of the Mass Media

Edward S. Herman

4.5
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
Louis Nyffenegger portrait Recommended by Louis Nyffenegger.
16

Bernard Clayton's New Complete Book of Breads

Bernard Clayton

4.5
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
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home book cover18

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

Ken Forkish

4.4
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
19

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
20

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
21

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
22

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
Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results at Home book cover23

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
24

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
Fry Bread: A Native American Family Story book cover25

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.
Bianca Schulze portrait Recommended by Bianca Schulze.
Bouchon Bakery book cover26

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
27

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
28

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.
29

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
30

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:
31

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
32

Bread Science: The Chemistry and Craft of Making Bread

Emily Buehle

4.3
Advanced Bread and Pastry book cover33

Advanced Bread and Pastry

Michel Suas

4.3
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
34

Dough: Simple Contemporary Breads

Richard Bertinet

4.3
Magnolia Table: A Collection of Recipes for Gathering book cover35

Magnolia Table: A Collection of Recipes for Gathering

Joanna Gaines

4.3
Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.

Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, cele
36

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
The No-Fuss Bread Machine Cookbook: Hands-Off Recipes for Perfect Homemade Bread book cover37

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

Michelle Anderson

4.2
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
38

The Handmade Loaf: The book that started a baking revolution

Dan Lepard

4.2

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
Chris Young portrait Recommended by Chris Young.
39

Bread Alone: Bold Fresh Loaves from Your Own Hands

Daniel Leader, Judith Blahnik

4.2
40

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

Vanessa Kimbell

4.2

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
41

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
42

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,
43

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?
44

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
The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book book cover45

The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book

Maurizio Leo

4.2

JAMES BEARD AWARD WINNER • IACP AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52“Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal

The Baking Bible book cover46

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
47

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
48

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
Chris Young portrait Recommended by Chris Young.
49

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!
The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes book cover50

The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes

Sue Becker

4.2
51

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.
52

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
53

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
54

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
Chris Young portrait Recommended by Chris Young.
The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker (A Cookbook) book cover55

The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker (A Cookbook)

King Arthur Baking Company

4.2

#1 New York Times Bestseller • USA TODAY Bestseller • Publishers Weekly Bestseller Named One of the Best Cookbooks of the Year by: New York magazine, The Readable Feast, AOL, Here & Now The Best Gifts for Bread Bakers in 2025, Food Network With more recipes than any other contemporary bread baking book, this stunning, easy-to-use volume with 125 recipes for every baker—whether novice or bread-head

56

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

Maggie Glezer, Ben Fink

4.1
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
57

Modernist Bread

Nathan Myhrvold, Francisco Migoya

4.1
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
Chris Young portrait Recommended by Chris Young.
58

Paul Hollywood's Bread

Paul Hollywood

4.1
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
How to Bake book cover59

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
Small-Batch Breads: 50 Recipes for Loaves, Buns, and Flatbreads Made with One Cup of Flour [A Baking Book] book cover60

Small-Batch Breads: 50 Recipes for Loaves, Buns, and Flatbreads Made with One Cup of Flour [A Baking Book]

Rebecca Eisenberg

4.1

NEW YORK TIMES BESTSELLER • Using just one cup of flour, create sweet and savory bagels, buns, rolls, and pastries with 50 approachable and accessible recipes from the creator of The Practical Kitchen.It all started with a recipe for miniature focaccia made in a loaf pan. That recipe went viral again, and again, and again. Now, trusted food blogger Rebecca Eisenberg brings her baking expertise, ac

61

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
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods book cover62

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
63

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

Shauna Niequist

4.1
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
64

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
65

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.
66

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
The Beginner's Guide to Sourdough: Best-Kept Secrets for Successful Bread Every Time book cover67

The Beginner's Guide to Sourdough: Best-Kept Secrets for Successful Bread Every Time

Amy Coyne

4.1

A Masterclass in SourdoughDiscard your worries with this ultimate beginner’s guide to sourdough baking! Sourdough enthusiast Amy Coyne has harnessed her decade of experience and compiled her best tips, tricks, and customizable baking schedules in this collection of 50 family-friendly recipes. With long-form bakes containing step-by-step photos and QR codes linked to video tutorials, anyone will be

68

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
69

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

Carroll Pellegrinelli

4.1
70

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
71

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
72

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
73

Buns and Burgers: Handcrafted Burgers from Top to Bottom

Gregory Berger

4.1
The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated) book cover74

The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated)

King Arthur Baking Company

4.1

A James Beard Cookbook of the YearTrusted recipes, revised and updated for a new generation of home bakers. Comprehensive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, The King Arthur Baking Company's All-Purpose Baker’s Companion is the one book you’ll turn to every time you bake. The experts from King Arthur lead home bakers through hundreds of eas

75

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
76

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
77

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.
The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking book cover78

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

Jeff Hertzberg M.D.

4.1
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
79

100 Great Breads: The Original Bestseller

Paul Hollywood

4.0
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.
80

Understanding Power: The Indispensable Chomsky

Noam Chomsky, John Schoeffel, R. Mitchell

4.0
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'
81

The Taste of Bread

James J. MacGuire, Raymond Calvel, Ronald L. Wirtz

4.0
82

Zingerman's Bakehouse

Amy Emberling, Frank Carollo, Antonis Achilleos

4.0
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
Rick Bayless portrait Recommended by Rick Bayless.
Essential Pépin: More Than 700 All-Time Favorites from My Life in Food book cover83

Essential Pépin: More Than 700 All-Time Favorites from My Life in Food

Jacques Pépin

4.0
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.

In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.

N
Baking and Pastry: Mastering the Art and Craft book cover84

Baking and Pastry: Mastering the Art and Craft

The Culinary Institute of America (CIA)

4.0
85

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

Éric Kayser

4.0
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
86

A Baby Sister for Frances

Russell Hoban and Lillian Hoban

4.0
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.
87

American Pie: My Search for the Perfect Pizza

Peter Reinhart

4.0
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
Einkorn: Recipes for Nature's Original Wheat book cover88

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
Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere book cover89

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

Gemma Stafford

4.0
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,
The Betty Crocker Cookbook, 13th Edition: Everything You Need to Know to Cook Today – The Definitive Beginner Guide with Vegan and Gluten-Free Recipes (Betty Crocker Cooking, 336) book cover90

The Betty Crocker Cookbook, 13th Edition: Everything You Need to Know to Cook Today – The Definitive Beginner Guide with Vegan and Gluten-Free Recipes (Betty Crocker Cooking, 336)

Betty Crocker

4.0

The fully updated and revised edition of the cookbook that generations of Americans trust, with more than 375 new recipes—including for air fryers, multi cookers, slow cookers, and more—everything the modern home cook needs to confidently cook today.For the past 100 years, Betty Crocker has helped generations of American home cooks, and this is the trusted recipe book that they’ve come to trust. T

King Arthur Baking Company's Book of Pizza: Recipes for Every Pizza Maker (A Cookbook) book cover91

King Arthur Baking Company's Book of Pizza: Recipes for Every Pizza Maker (A Cookbook)

King Arthur Baking Company

4.0

AN INSTANT NEW YORK TIMES BESTSELLER NAMED ONE OF THE BEST COOKBOOKS FOR SPRING 2026: Epicurious, Bon Appétit From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill.The bakers at King Arthur Baking Company resear

92

Time to Eat: Delicious meals for busy lives

Nadiya Hussain

4.0
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
The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries book cover93

The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries

Aran Goyoaga

4.0

Finally, a complete bible that will transform the art of gluten-free bread baking from three-time James Beard Award-finalist Aran Goyoaga. Author Aran Goyoaga has perfected the art of baking without gluten, and she's garnered global attention for her ability to create bread full of texture and flavor using alternate flours. The Art of Gluten-Free Bread, Goyoaga not only shares her secret to the pe

94

The How Can It Be Gluten-Free Cookbook Volume 2

America's Test Kitchen

4.0
The Gluten-Free Bread Machine Cookbook: 175 Splendid Breads That Taste Great, from Any Kind of Machine book cover95

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
96

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.
97

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
Fresh Milled Flour Cookbook: by Grains In Small Places book cover98

Fresh Milled Flour Cookbook: by Grains In Small Places

Kara Britch

4.0

Grains In Small Places: The Art of Fresh Milled Flour BakingUnlock the full flavor and nutrition of whole grains with fresh milled flour.In this comprehensive cookbook, Kara of Grains In Small Places shares the magic of baking with fresh milled flour. Whether you're a seasoned home baker or just starting your journey, this book is packed with recipes that bring out the best in every grain. From so

99

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
100

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