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
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
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
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
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