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"An instant classic" -- Peter Reinhart
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BookShelf

Baking books are the new repositories of the knowledge and experience that our grandparents, parents and neighborhood bakers once had - and which make that knowledge accessible and useful to anyone interested in the art and science of baking.

Herewith, a purely personal selection of my favorite bread and baking books in general. To learn more, click on the cover graphic.


Inside the Jewish Bakery by Stanley Ginsberg
& Norman Berg


My Pizza
by Jim Lahey


Healthy Bread in Five Minutes a Day
by Jeff Hertzberg


The Bread Baker's Apprentice
by Peter Reinhart


The Italian Baker (Revised)
by Carol Field


The Tassajara Bread Book
by Edward Espe Brown


My Bread: The Revolutionary No-Work, No-Knead Method
by Jim Lahey


Artisan Bread in
Five Minutes a Day
by Jeff Hertzberg


Classic Sourdoughs, Revised
by Ed Wood & Jean Wood


Bread
by Jeffrey Hamelman


Advanced Bread & Pastry
by Michel Suas


Simply Great Breads
by Daniel Leader


The King Arthur Flour
Baker's Companion


How Baking Works
by Paula Figoni


Professional Baking
by Wayne Gisslen


The Professional
Pastry Chef
by Bo Friberg


A Treasury of Jewish
Holiday Baking
by Marcy Goldman


Six Thousand Years of Bread
by H.E. Jacob


Artisan Breads Every Day
by Peter Reinhart


Peter Reinhart's
Whole Grain Breads


American Pie
by Peter Reinhart


Crust and Crumb
by Peter Reinhart


Brother Juniper's
Bread Book
by Peter Reinhart


Breads from the
La Brea Bakery
by Nancy Silverton


Bread Alone
by Daniel Leader


Local Breads
by Daniel Leader


Artisan Baking
Across America
by Maggie Glezer


A Blessing of Bread
by Maggie Glezer


The Bread Builders
by Daniel Wing
& Alan Scott


The Art of Handmade Bread
by Dan Lepard


Exceptional Breads
by Dan Lepard


Tartine Bread
by Chad Robertson


The Taste of Bread
by Raymond Calvel


The Bread Bible
by Rose Levy Beranbaum


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