Bread Making Cookbooks

It's been a passion and work in progress for several years and I have finally mastered the art of baking my own bread, but not without the help of these books.

22 Pins

The Tuscan Gun

the art of bread is displayed in front of a wire rack with an advertisement on it

Bien Cuit: The Art of Bread

Bien Cuit: The Art of Bread: Zachary Golper, Peter Kaminsky, Thomas Schauer: 9781941393413: Amazon.com: Books

the bread bible, with an image of two loaves stacked on top of each other

Rose Levy Beranbaum

Fig Bread

Sourdough Rye

Sourdough English Muffins

Whole Wheat Sourdough

The Bread Bible

The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.

the cover of crepes by martha holbberg, featuring an image of a pie

Crepes: 50 Savory and Sweet Recipes (Dessert Cookbook, French Cookbook, Crepe Cookbook)

Martha Holmberg is uniquely equipped to bring crêpes into the home kitchen. Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades.

a stack of pancakes sitting on top of a counter next to a pile of bread

Middle Eastern Recipes

Slow Food

Favorite Snack

Man'oushe: Inside the Street Corner Lebanese Bakery

The man'oushé is the cherished national pie of Lebanon. It has a reserved place on the country's breakfast table and has the unique ability to be worked into every meal of the day due to its simple versatility.

wild ferment action the flavors nutrition and culture of live culture foods

Wild Fermentation

Sally Fallon

Ginger Bug

Nourishing Traditions

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

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.

Farmhouse Bread

Recipes To Make At Home

The Larousse Book of Bread: Recipes to Make at Home

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.

the book cover for flavored flours by alice medrich, with a spoon in it

Best Baking Cookbooks

Bread Cookbook

Gluten Free Cookbooks

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

n this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty.

the cover of les douze farnes manual de patissee exceres completes

Whole Grain Flour

Hippy Chic

Chip Cookies

Chocolate Chip Cookies

Great Recipes

New Recipes

Good to the Grain: Baking with Whole-Grain Flours

When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair.

a book cover for how to be a domestic goddess baking and the art of comfort cooking

Best Pancake Recipe Ever

Marzipan Fruit

Blueberry Breakfast Cake

Best Pancake Recipe

Ras El Hanout

Nigella Lawson

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

How to Be a Domestic Goddess is not about being a goddess, but about feeling like one. What this deliciously mouthwatering cookbook demonstrates is that it's not actually hard to bake a pan of muffins or a sponge layer cake, but the appreciation and satisfaction they bring are disproportionately high.

the complete bread hand book includes instructions for making fresh bread with this instruction manual, click here

Cottage Bread

Hugh Fearnley Whittingstall

Hot Cross Buns Recipe

The River Cottage Bread Handbook: [A Baking Book] (River Cottage Handbooks)

n 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, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos.

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Ancient Egyptian Tombs

Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century.

Bread: A Baker's Book of Techniques and Recipes

An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more.

a loaf of bread sitting on top of a wooden table

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

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 because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads.

the cover of local breads by daniel leaden, with an image of loaves

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

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.

Flour Water Salt Yeast

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results.

Bread Making Cookbooks

It's been a passion and work in progress for several years and I have finally mastered the art of baking my own bread, but not without the help of these books.

22 Pins

The Tuscan Gun