100 Best Bread Books of All Time
We've researched and ranked the best bread books in the world, based on recommendations from world experts, sales data, and millions of reader ratings. Learn more
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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 more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water... more
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 more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water... more
2
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, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.
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"...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, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.
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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 bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself.” less
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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 and techniques in his never-ending quest for extraordinary bread.
In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his... more
In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his... more
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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 long as they can do it easily and quickly.
Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own... more
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 long as they can do it easily and quickly.
Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own... more
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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. less
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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 work perfectly every time. less
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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 complicated kneading techniques. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were... more
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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 nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this... more
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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 specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling... more
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 specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling... more
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
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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 photographs and straightforward instructions, this beautiful bread cookbook offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to... more
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 photographs and straightforward instructions, this beautiful bread cookbook offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to... more
12
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-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And... more
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-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And... more
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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 answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides,... more
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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. less
Timothy SnyderThe reason why I am so fond of Homage to Catalonia, and see it as an even more relevant precursor to dissent, is that in it you can see a man of the Left learning to make the distinction that breaks down the Left with a big L into lots of little lefts. He comes to understand what Soviet power actually is, and that it is qualitatively different to the other sorts of Spanish left, or to European... (Source)
Ben ShapiroA lot of people have read Orwell's 1984, he actually wrote a book that's better. It's [this book]. (Source)
Timothy Garton AshAnyone 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)
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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 world. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from... more
Ken Forkish is one of the most respected and trusted bread-baking authorities in the world. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from... more
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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 find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads... more
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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 less
Awards1999 James Beard Award Winner less
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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 groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic... more
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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-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.
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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 of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with... more
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
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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 known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.
Like a good friend, the “Loaf for Learning”... more
New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.
Like a good friend, the “Loaf for Learning”... more
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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 home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of... more
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 home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of... more
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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 health-conscious baker, focusing on whole grains and other healthier ingredients.
The method is still quick and simple, producing professional-quality results with each warm,... more
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 health-conscious baker, focusing on whole grains and other healthier ingredients.
The method is still quick and simple, producing professional-quality results with each warm,... more
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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 book full of more than 300 recipes, she reveals all the simple secrets for perfect bread, every time. No matter how you slice it, Beth's brilliant recipes add up to a... more
In this big and bountiful book full of more than 300 recipes, she reveals all the simple secrets for perfect bread, every time. No matter how you slice it, Beth's brilliant recipes add up to a... more
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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 sourdough or surprise your family in the morning with the sweet, warm aroma of freshly baked croissants. Drawn from cuisines and chefs from around the world, Richard's recipes are all accessible and... more
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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. less
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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 apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the "tartes aux fruits." Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years... more
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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: growing, harvesting, winnowing, threshing, and milling his own wheat.
An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession,... more
An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession,... more
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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 better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants,... more
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
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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 picked up brown paper bags filled with a dozen Vienna rolls straight from the oven, and every weekend morning lines extended out the door for hours.In this James Beard Award-winning cookbook,... more
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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. less
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. less
Recommended by Bianca Schulze, and 1 others. Bianca SchulzeFirst 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... (Source)
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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 breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves.
With step-by-step... more
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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 and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home. less
Recommended by Chris Young, and 1 others. Chris YoungIt 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... (Source)
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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 use easy-to-find ingredients and require minimal work, this bread machine cookbook will set you up for baking success.
Finally, a bread machine... more
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 use easy-to-find ingredients and require minimal work, this bread machine cookbook will set you up for baking success.
Finally, a bread machine... more
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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-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her... more
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-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her... more
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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, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and... more
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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? less
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
41
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, and which kitchen equipment makes life easier. In Basic Breads, you’ll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you’ll have the base for a... more
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, and which kitchen equipment makes life easier. In Basic Breads, you’ll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you’ll have the base for a... more
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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 just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the choices are endless.... more
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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 evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or... more
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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 of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free... more
Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free... more
Recommended by Chris Young, and 1 others. Chris YoungThe 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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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! Features over 100 superb recipes .Photos of all the basic ingredients including fillings and flavorings .Companion volume of "Ultimate Chocolate, Ultimate Cake," and "Ultimate Pasta." less
46
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. less
47
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 renowned sourdough authorities Ed and Jean Wood.
In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the... more
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 renowned sourdough authorities Ed and Jean Wood.
In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the... more
48
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 revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.
Responding to their thousands of ardent fans, Jeff and Zoë returned to... more
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 revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.
Responding to their thousands of ardent fans, Jeff and Zoë returned to... more
49
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 multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers... more
50
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 brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivaled knowledge. Even how to make your own yeast and keep it. But more than just a list of... more
Recommended by Chris Young, and 1 others. Chris YoungElizabeth 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)
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
51
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 a baking book: it's about the whole meal. less
52
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 expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with... more
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 expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with... more
53
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 professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from... more
Recommended by Chris Young, and 1 others. Chris YoungThere’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... (Source)
54
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 sumptuous photography, the fascinating portraits of the bakers tell the story of the artisan bread movement in America. Visit wheat breeders in Kansas, a gristmill in Rhode Island, and specialty... more
Along with the recipes and the sumptuous photography, the fascinating portraits of the bakers tell the story of the artisan bread movement in America. Visit wheat breeders in Kansas, a gristmill in Rhode Island, and specialty... more
55
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 vulnerable spiritual memoir. Bread & Wine is a celebration of food shared, reminding readers of the joy found in a life around the table. It’s about... more
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 vulnerable spiritual memoir. Bread & Wine is a celebration of food shared, reminding readers of the joy found in a life around the table. It’s about... more
56
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 much bread and jam? less
57
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-cost materials and simple technology, toteachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with everyone from third-graders to adults)."Build... more
58
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 unbearable betrayal robs her of nearly everything.
With only her father's secret formulas left, Lydia flees to Philippi and struggles to establish her business on her own.... more
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 unbearable betrayal robs her of nearly everything.
With only her father's secret formulas left, Lydia flees to Philippi and struggles to establish her business on her own.... more
59
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. When her blog, Alexandra's Kitchen, began to grow in popularity, readers started asking how to make the bread they'd heard so much about; the bread they had seen peeking into... more
Alexandra Stafford grew up eating her mother's peasant bread at nearly every meal--the recipe for which was a closely-guarded family secret. When her blog, Alexandra's Kitchen, began to grow in popularity, readers started asking how to make the bread they'd heard so much about; the bread they had seen peeking into... more
60
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 fermentation.
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden... more
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden... more
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
61
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 explained, utterly delicious recipes. Having taken you through the basic techniques, Paul explains how to make an abundance of breads, pastries, cakes and biscuits including... more
63
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 flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps,... more
64
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 movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making... more
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making... more
65
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 communities all over the world, from Guatemala to Russia and everywhere in between.
In it are more than 60 impeccably tested recipes both old and new, for challah and other Sabbath and... more
In it are more than 60 impeccably tested recipes both old and new, for challah and other Sabbath and... more
66
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 of case studies—including the media’s dichotomous treatment of “worthy” versus “unworthy” victims, “legitimizing” and “meaningless” Third World elections, and devastating critiques of... more
Based on a series of case studies—including the media’s dichotomous treatment of “worthy” versus “unworthy” victims, “legitimizing” and “meaningless” Third World elections, and devastating critiques of... more
Recommended by Louis Nyffenegger, and 1 others. Louis NyffeneggerFew technical books and a bit of everything. The following books are currently sitting on my bedside table: "The Hitchhiker's Guide To The Galaxy", "Predictable Revenue", "Manufacturing Consent", "Agile Application Security". "Oauth In Action", "Serious Cryptography". (Source)
67
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 are embracing, organic whole foods, including whole grain and slow made breads like sourdough—the oldest method of bread baking.
In this encompassing guide, a pair of bakers... more
For a growing number of people, eating heathy is more important than ever. We’re rejecting processed, packaged foods filled with unpronounceable chemicals, and are embracing, organic whole foods, including whole grain and slow made breads like sourdough—the oldest method of bread baking.
In this encompassing guide, a pair of bakers... more
68
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. less
69
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 on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers... more
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 on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers... more
70
"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 of culture and cuisine: flatbreads, the simplest, oldest, and most marvelously varied form of bread known to humankind. Immersing themselves in local cultures-from the Malaysian island of Penang and... more
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
71
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's recent talks on the past, present, and future of the politics of power. In a series of enlightening and wide-ranging discussions, all published here for the first time, Chomsky... more
72
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. less
73
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 Zingerman's is a cultural and culinary institution. To coincide with its 25th anniversary, Bakehouse co-owners Emberling and Carollo have crafted a cookbook that... more
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 Zingerman's is a cultural and culinary institution. To coincide with its 25th anniversary, Bakehouse co-owners Emberling and Carollo have crafted a cookbook that... more
Recommended by Rick Bayless, and 1 others. Rick BaylessSuccess!! 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)
75
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 stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to... more
76
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 and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse... more
77
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 that will teach you how to be time-smart in the kitchen.
Featuring recipes that are... more
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 that will teach you how to be time-smart in the kitchen.
Featuring recipes that are... more
78
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. less
80
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, and now brings her incredible desserts to life every week for millions of viewers via YouTube, Facebook, Instagram, and her popular website, BiggerBolderBaking.com. Gemma hopes to restore... more
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, and now brings her incredible desserts to life every week for millions of viewers via YouTube, Facebook, Instagram, and her popular website, BiggerBolderBaking.com. Gemma hopes to restore... more
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
81
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 ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will... more
82
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 professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads.... more
83
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 illustrations—from the head bread baker of King Arthur Flour.
Yearning for... more
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 illustrations—from the head bread baker of King Arthur Flour.
Yearning for... more
84
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. less
85
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 step-by-step photographs--Peterson lays the foundation for lifelong baking success.
This book teaches you how to build finished baked goods from their... more
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 step-by-step photographs--Peterson lays the foundation for lifelong baking success.
This book teaches you how to build finished baked goods from their... more
86
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 decorating techniques, she shares 40 of her wonderfully imaginative designs for iced cookie creatures, big occasion cakes, character macarons and meringues, ornate breads and... more
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 decorating techniques, she shares 40 of her wonderfully imaginative designs for iced cookie creatures, big occasion cakes, character macarons and meringues, ornate breads and... more
87
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 sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of... more
"One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of... more
88
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 pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart's graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially... more
89
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. less
90
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... more
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.
91
"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 decoration.
Julie Jones is renowned for her highly... more
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 decoration.
Julie Jones is renowned for her highly... more
92
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. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms.... more
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. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms.... more
94
"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 depicting those crumb styles.
This is NOT for beginners.
It does not teach you how to make sourdough bread. It does not show you how to create a starter. It... more
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 depicting those crumb styles.
This is NOT for beginners.
It does not teach you how to make sourdough bread. It does not show you how to create a starter. It... more
95
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. Will Frances ever go to sleep? less
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. Will Frances ever go to sleep? less
96
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 quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe...
97
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 with easy-to-follow recipes for these doughs:
Baguette
Ciabatta
Whole Wheat
Pane Francese
Pizza
Bagel
Pain de... more
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 with easy-to-follow recipes for these doughs:
Baguette
Ciabatta
Whole Wheat
Pane Francese
Pizza
Bagel
Pain de... more
98
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 caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands.
more
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 caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands.
more
99
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 holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a... more
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 holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a... more
100
The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers
Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all... more
Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all... more
Don't have time to read the top Bread books of all time? Read Shortform summaries.
Shortform summaries help you learn 10x faster by:
- Being comprehensive: you learn the most important points in the book
- Cutting out the fluff: you focus your time on what's important to know
- Interactive exercises: apply the book's ideas to your own life with our educators' guidance.