Your Frequent
Flour Points

No points earned yet on current order.
Log in to see your
current Frequent Flour point balance.

Links QRCode

Follow us on:

Twitter Facebook Pinterest Instagram

Read our Blog:
The Rye Baker



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

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

There are no products to list in this category.

Copyright © 2023 The New York Bakers Robert Weeks Design

Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.