Bread
Bread Cookbooks
Artisan sourdough made simple : a beginner's guide to delicious handcrafted bread with minimal kneading
by Emilie Raffa

Presents a guide to creating sourdough bread, including recipes for such offerings as dill and white cheddar loaf, multigrain sandwich bread, easy pita pockets, and sourdough zeppoles
Baking artisan bread with natural starters
by Mark Friend

Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are variations for each to add to your baking repertoire.
The baking answer book : solutions to every problem you'll ever face, answers to every question you'll ever ask
by Lauren Chattman

Master flaky pie crusts, watch your biscuits rise to new heights, and present golden-brown cookies every time. Filled with hundreds of insights and techniques, The Baking Answer Book has you covered. Pastry chef Lauren Chattman provides answers to all of your baking questions and creative ways out of every sticky mess you might find yourself in. Her tips, tricks, and secrets will take your baking to the next level.
The bread bible
by Rose Levy Beranbaum

A collection of 150 baked bread recipes includes such options as yeast starters, flatbreads, sourdoughs, bagels, biscuits, and pizza dough, outlining key techniques in accessible language while offering complementary information on ingredients, equipment, and baking chemistry. 70,000 first printing.
Bread illustrated : a step-by-step guide to achieving bakery-quality results at home
by America's Test Kitchen

Teaches home bakers how to make foolproof breads, rolls, and flatbreads, with step-by-step, illustrated recipes, organized by level of difficulty, for everything from sandwich bread and fluffy dinner rolls to chapatti and panettone
Bread on the table : recipes for making and enjoying Europe's most beloved breads
by David Norman

In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.
Bread therapy : the mindful art of baking bread
by Pauline Beaumont

Learn how to feed your body and your mind with the soothing craft of baking bread.
Breaking breads : A New World of Israeli Baking: Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka
by Uri Scheft

Combining flavors from both Europe and the Middle East, the creative force and co-owner of Breads Bakery in New York City, presents a collection of sweet and savory baking recipesùincluding The Famous Chocolate Babka, Moroccan Sfinge, Jerusalem Bagels and moreùthat shed new light on the classics and show bakers how they can do the same at home.
Crumb : show the dough who's boss
by Richard Bertinet

Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego and Chorizo Cornbread, Seaweed and Sel Gris Rolls and Chickpea Flatbreads to Orange and Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour.
Flour water salt yeast : the fundamentals of artisan bread and pizza
by Ken Forkish

A treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain. 12,000 first printing.
Heritage baking : recipes for rustic breads and pastries baked with artisanal flour from Hewn Bakery
by Ellen King

Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker's cookbook canon.


 
Mastering bread : the art and practice of handmade sourdough, yeasted bread, and pastry
by Marc Vetri

The James Beard Award-winning artisan master shares dozens of recipes for making simple, high-quality breads at home, taking readers through primary steps while providing options for dishes ranging from Bruschetta and Strata to Ribollita and the author’s signature Panettone.
One dough, ten breads : making great bread by hand
by Sarah Black

An introduction to how novice bakers can learn to make artisan-style breads by hand guides readers through the processes of creating 10 "foundation" breads using step-by-step, photographed instructions complemented by additional recipes that build on the basics.
The Panera Bread cookbook : breadmaking essentials and recipes from America's favorite bakery-café
by Ward Bradshaw

An introduction to the fine art of breadmaking from the popular bakery-café explains how to create more than 150 delicious, handcrafted breads for every occasion, including appetizers, sandwiches, desserts, and more, along with detailed instructions on the techniques of making great artisan breads. Original. 35,000 first printing.
A passion for bread : lessons from a master baker : 7 steps to making great bread
by Lionel Vatinet

A Master Baker hailing from a long line of French artisan bakers offers recipes and detailed, easy-to-follow instructions for crafting luscious loaves at home, including baguettes, ciabatta, whole grain breads, Beaujolais Bread, Jalapeño Cheddar Bread and sourdough boule. 40,000 first printing.
Poilâne : the secrets of the world-famous bread bakery
by Apollonia Poilâne

The third-generation owner of the world-renowned Parisian bakery describes the history of the business and her philosophy of bread and includes recipes for her most popular breads and pastries, including sourdough bread, Rice “Bread” and Punitions. 30,000 first printing. Illustrations.
Tartine bread
by Chad Robertson

The bread at San Francisco's legendary Tartine Bakery was developed by renowned baker Chad Robertson over a decade of working with the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's daily production. Now, clear instructions and hundreds of step-by-step photos show you how to make this elemental bread. Also included are more than 30 sweet and savory recipes using the day-old bread to make sandwiches, soups, puddings, French toast and kale Caesar.
The Tassajara bread book
by Edward Espe Brown

A collection of bread and baked goods recipes from the Zen Mountain Center in Tassajara, California
United States of bread : our nation's homebaking heritage : from sandwich loaves to sourdough
by Adrienne Kane

Presents seventy-five vintage American bread recipes, including oatmeal bread, potato bread, sourdough sponge, bagels, monkey bread, and Vermont graham bread
More Bread, Less Time
Easy soups from scratch with quick breads to match : 70 recipes to pair and share
by Ivy Manning

Presents a collection of seventy soup recipes, including Korean kimchi and tofu soup, roasted cauliflower and paprika soup, black bean soup with roasted red pepper cream, and coconut chicken soup
My Bread : The Revolutionary No-work, No-knead Method
by Jim Lahey

New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
The new Artisan bread in five minutes a day : the discovery that revolutionizes home baking
by Jeff Hertzberg

This newly revised and updated version of the classic guide to bread-making features 30 brand-new recipes as well as a gluten-free chapter, 100 informative black-and-white how-to photos, expanded tips and techniques, and Frequently Asked Questions from readers. 100,000 first printing.
The No-Fuss Bread Machine Cookbook : Hands-Off Recipes for Perfect Homemade Bread
by Michelle Anderson

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 cookbook that shows you how to use your bread machine for its intended purpose―convenience!
Different Flavors
Bob's Red Mill baking book : more than 400 recipes featuring whole & healthy grains
by John Ettinger

Presents baking recipes which include grains and whole grain flour as a healthy alternative to cooking with white flour, along with explanations of the various types of grains available and advice on baking equipment
Everyday grain-free baking : over 100 recipes for deliciously easy grain-free and gluten-free baking
by Kelly Smith

Collects more than one hundred easy-to-make recipes for grain-free, dairy-free baking, including breads, scones, muffins, waffles, pies, cakes, cookies, brownies, and bars
Flavor flours : a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flowers
by Alice Medrich

Demonstrates how to bake with flour alternatives, presenting such recipes as silky butterscotch pudding, buckwheat cake with rose apples, bittersweet teff brownies,and sorghum cinnamon sticks
King Arthur flour whole grain baking : delicious recipes using nutritious whole grains
by King Arthur Flour

The premium flour manufacturer provides a comprehensive reference and resource guide to baking with whole grains, offering expert tips, step-by-step photos, the history and legend of various grains and flours, and more than 400 tasty recipes. Original. 30,000 first printing.
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