Who Doesn't Love a Good Bread Book



Part of the alt.bread.recipes FAQ (in progress)

Last update: November 13, 2004 (*)



These books are excellent  for beginners but the recipes will also suit more experienced bakers.


Ultimate Bread. Eric Treuille & Ursula Ferrigno.

New York: DK Publishing, Inc., 1998. ISBN: 0-7894-3513-6 (C); 168pp.

This book has numerous, clear photos that illustrate techniques and what a dough should look like at different stages of preparation.  Over 100 recipes cover basic and many fancy breads and they are clearly set out with each stage numbered.  The measurements use both weights (metric) and cup measure.



The Bread Book. Linda Hollister & Anthony Blake.

The Lyons Press, 2000. ISBN: 1 85029 532 8; 1-58574-057-8 (US Cloth); 1-58574-447-6 (US Paper); 196pp.

Another well-illustrated book with clear recipes and many color photos.  The English edition uses weights (metric & imperial) but the N. American edition uses cup measure.



Bernard Clayton’s New Complete Book of Breads: 30th Anniversary Edition. Bernard Clayton, Jr.

Simon & Schuster, 2003 (revised) ISBN: 0 7432 3472 3; 704pp.

Gives step-by-step instructions using a Kitchenaid, food processor and by hand.  Recipes, using cup-measure, start with a “first bread” and follow with a large collection of other recipes.



Beard On Bread.  James Beard.

Alfred A. Knopf, 1995 (reprint edition). ISBN: 0679755047 (P); 228pp.

Basic beginner book with a good selection of yeasted and quick breads. Somewhat lacking in technique.








*Bread: A Baker’s Book of Techniques and Recipes.  Jeffrey Hamelman.

                Wiley 2004.  ISBN: 0 471 16857 2  (c), 432pp.

Hamelman is the Director of the Bakery and the Baking Education Center at King Arthur Flour.

Mainly aimed at the professional level market however there are also recipes are scaled at the home baker level. Extensive section on decorative breads. Very clear instructions on bread shaping, similar to Bilheaux’ Special and Decorative Breads book. Recommended for bread making enthusiasts. (r.s.)



*The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America’s Favorite Bakery-Café.  Panera Bread, Peter Reinhart, Ward Bradshaw, Joel Cammett.

                Clarkson Potter, 2004. ISBN: 1 4000 8041 x (P) Pages: 256



*No Need to Knead: Handmade Italian Breads in 90 Minutes.  Suzanne Dunaway.

                Hyperion 1999.  ISBN: 0 7868 6427 3,  192pp.

User-friendly text.  Higher ratio of crust to crumb by the owners of Buona Forchetta Hand Made Breads in Los Angeles, CA..


Artisan Baking Across America: The Breads, the Bakers, the Best Recipes. Maggie Glezer & Ben Fink.

New York: Artisan, 2000. ISBN: 1579651178 (C) Pages:  256

A bit of a travelogue with a few good recipes. It  has some very good technical points on slack dough preparation and a very good section on different kinds of flours. The Acme baguette is an excellent recipe.



The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. Peter Reinhart.

Ten Speed Press, 2001. ISBN 1 58008 268 8 (C); 320pp.

Fast becoming the standard and most widely quoted book in alt.bread.recipes, and usually referred to as BBA or TBBA.  For the more advanced or keen baker who has mastered basic breads.  It is well illustrated and the recipes are given in cup-measure and weights (imperial).



Crust and Crumb: Master Formulas for Serious Bread Bakers. Peter Reinhart.

Ten Speed Press, 1998. ISBN: 1 58008 003 0 (C); 240pp.

An excellent book in similar format to, but overshadowed by the subsequent BBA.

The Village Baker: Classic Regional Breads from Europe and America. Joe Ortiz.

New York: Ten Speed Press, 1997. 

ISBN: 0898154898  0898159164 (US Paper) Pages: 306

An excellent book that suffers from the lack of clear illustrations.  Most of the recipes  are given in cup-measure but those in a chapter for professionals are given in (large) weights that can be scaled down since he also quotes the bakers’ percentages.


Nancy Silverton’s Breads from the La Brea Bakery: Recipes for the Connoisseur. Nancy Silverton.

New York: The Random House Publishing Group, 1996. ISBN: 679 40907 6 (C);  288pp.

Most of her recipes are based on wild-yeast starters (sourdough) and are suited to the more experienced baker as there are few helpful illustrations.  Her starters, based on grapes, are a controversial topic in rec.foods.sourdough (and rightly so, in my opinion).



The Italian Baker. Carol Field.

New York, HarperCollins Publisher, 1985. ISBN: 0 06 181266 8 (C); 448pp.

This is the classic on Italian breads.  The recipes, using weights (metric) and cup-measure, are clearly laid out and give alternative techniques for hand, stand-mixer and food processor.



Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads. George Greenstein.

The Crossing Press, Inc., 1993. ISBN: 0-89594-605-X (P),  0801878462; 368pp

A highly regarded book on Jewish and Eastern European baking.


Bread Alone: Bold Fresh Loaves from Your Own Hands.  Daniel Leader & Judith Blahnik.

New York: William Morrow & Company, Inc., 1993. ISBN: 0 688 09261 6; 332pp.

A good read with very good recipes given in cup-measure and weights (imperial).  Sourdough purists scoff at his use of a pinch of commercial yeast to attract the wild yeasts for his sourdough starters.



Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen. Franco Galli.

Chronicle Books, 1993. ISBN: 0 8118 3297 x (p) 0 8118 03223 6 (C); 192pp.

Good introduction to bread from the founder of a bakery.  Good descriptions of breads and techniques but no working illustrations.  The recipes are given in cup-measure but work well when converted to weights.



The Bread Builders: Hearth Loaves and Masonry Ovens. Daniel Wing & Alan Scott.

Chelsea Green Publishing Co., 1999.  ISBN: 1 890132 05 5 (P); 250pp.

Although there is some information on bread making and recipes, the book is aimed at those who want to build a traditional, wood-fired oven.  Not suitable for those living in igloos or apartment buildings.



Build Your Own Earth Oven: A Low-Cost, Wood-Fired Mud Oven; Simple Sourdough Bread, Perfect Loaves. Kiko Denzer.

Chelsea Green Publishing Co., 2000. ISBN: 0 9679846 0 2 (P) 132pp.

To be read in conjunction with “The Bread Builders”.



Amy’s Bread: Easy Innovative Recipes for Crusty Hearth-Style Loaves. Amy Scherber & Toy Kim Dupree.

New York: William Morrow & Co. Inc., 1996. ISBN 0688124011 (C); 196pp. (out of print)






The Tassajara Bread Book. Edward Espe Brown.

Shambhala; 25th Anniversary Edition, 1995.  ISBN: 157062089X (P), 161pp.

Explains the sponge method well and has great illustrations of bench technique.  Limited repertoire of recipes.



The Laurel’s Kitchen Bread Book: A Guide to Whole-Grain Breadmaking. Laurel Robertson, Carol Flinders, & Bronwen Godfrey.

Random House 2003 (updated edition) ISBN: 0812969677; 464pp.

Widely quoted by those interested in Desem Bread.  Very good troubleshooting section with clearly written solutions for typical wholegrain problems.



Recipes from the Old Mill: Baking with Whole Grains. Sarah E. Myers & Mary Beth Lind.

Good Books 1995. ISBN: 1561481769 (P); 252pp.



Great Whole Grain Breads.  Beatrice Ojakangas.

University of Minnesota Press, 2002. ISBN: 0816641501 (P); 368pp.






The Bread Lover’s Bread Machine Cookbook. Beth Hensperger.

                Harvard Common Press, 2000. ISBN: 1 5583 2156 X; 526pp.



Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes.  Beatrice Ojakangas.

John Wiley & Sons, Inc., 2003. ISBN: 0 7645 3825 X (P); 416pp.  



Bread Machine Magic Revised Edition: 138 Exciting Recipes Created Especially for Use in All Types

of Bread Machines.  Linda Rehberg & Lois Conway.

                St. Martin’s Griffin, 2003 (revised). ISBN: 0 312 30496 X; 208pp.

                Revised edition contains recipes for 2-pound loaves.



More Bread Machine Magic: More than 140 New Recipes from the Authors of Bread Machine Magic for Use in All Types of Sizes of Bread Machines. Linda Rehberg & Lois Conway.

                St. Martin’s Griffin, 1997. ISBN: 0 312 16935 3 (p); 224pp.





Flour Power: A Guide to Modern Home Grain Milling. Marleeta F. Basey.

                Jermar Press, 2004. ISBN: 0 9705 4011 6 (p); 288pp.

The only book written on modern home grain milling. Appendices to 30+ grain mills and grain sources for the home miller. Also of benefit to gluten sufferers, how to get whole grains into the diet.






*A Blessing of Bread: Jewish Bread Baking Around the World.   Maggie Glezer.

                Artisan 2004. ISBN: 1 5796 5210 7,  320pp.



*El Arte del Pan:  Historia, Especialidades, Recetas.  Ruth Mader, Ulrike Kraus. 

                Feierabend Verlag, OHG 2004.  ISBN: 3 8998 5086 6, 168 pp.

                In Spanish.



Flatbreads and Flavors: A Baker’s Atlas. Jeffrey Alford & Naomi Duguid.

                William Morrow & Co., 1995. ISBN: 0 6881 1411 3 (c); 464pp.

A wonderful travelogue as well as good recipes for many different flatbreads with tips for preparing and baking.



The Bread Book. Linda Collister & Anthony Blake.

The Lyons Press, 2000. ISBN: 1 85029 532 8; 1-58574-057-8 (US Cloth); 1-58574-447-6 (US Paper); 196pp.

See under “Beginners” although this book will suit advanced bakers as well.



Country Breads of the World: Eighty-Eight of the World’s Best Recipes for Baking Bread. Linda Collister & Anthony Blake.

The Lyons Press, 2000. ISBN: 1 84091 117 4; 1 5857 4112 4 (US C); 176pp.

An extension of “The Bread Book” that is equally well illustrated.  The English edition uses weights and the North  American edition uses cup-measure.



The Breads of France: And How to Bake Them in Your Own Kitchen.  Bernard Clayton, Jr.

Ten Speed Press, 2002. ISBN: 0 672 52693; 1 580083897 (C reissue); 267pp.

The grand-daddy of bread books.  A combination of travelogue and recipes that appear to be a bit involved for the beginner.  He also uses milk powder in a lot of his recipes which some, with knowledge of French practice, may find unusual/bizarre.







The Book of Bread.  Jerome Assire.

Flammarion-Pere Castor, 1996. ISBN: 2 08013 625 9 (c); 160pp.

A book about bread, its place in history and society.  Translated from French.



The History of Bread. Bernard Dupaigne.

                Harry N. Abrams, 1999. ISBN: 0 8109 3438 8 (C); 256pp.

Superbly illustrated history of bread and its role in world cultures. Similar to Assire’s book with emphasis on historical notes and the symbolism of bread.



Six Thousand Years of Bread: Its Holy and Unholy History. H.E. Jacob & Eduard Jacob.

                The Lyons Press, 1997. ISBN: 1 5582 1575 1(P); 416pp.

Philisophical discussion of history of bread from Egyptian times until the early 20th Century. This is a re-release of a 1943 title.






American Pie: My Search for the Perfect Pizza. Peter Reinhart.

Ten Speed Press 2003. 264pp ISBN: 1580084222 ( C )

*Pizza Napoletana!  Pamela Sheldon Jones. 

 Berkeley: Ten Speed Press, 1999.  ISBN 1580080855;  110pp.

*Italian Pizza and Hearth Breads.  Elizabeth Romer. 

New York: Clarkson N. Potter, Inc., 1987.  ASIN: 0517566931;  157pp.

*The Great Chicago-Style Pizza Cookbook.  Pasquale Bruno Jr. 

Chicago, Illinois: Contemporary Books, Inc., 1983.  ISBN: 0809257300;  144pp.

*The Ultimate Pizza.  The World’s Favorite Pizza Recipes
– From Deep-Dish to Dessert.  Pasquale Bruno Jr. 

 Chicago, Illinois: Contemporary Books, Inc., 1995.  ASIN: 0809233495;  176pp.

 American Pie:  My Search for the Perfect Pizza.  Peter Reinhart. 

Berkeley: Ten Speed Press, 2003.  ISBN: 1580084222;  256pp.

*The Pizza Book: Everything There Is to Know About the World’s Greatest Pie.

Evelyne  Slomon.  [Note:  Slomon is the correct spelling.]

New York: Times Books, 1984.  ISBN: 081291113X;  276pp.


*Focaccia:  Simple Breads from the Italian Oven.   Carol Field. 

San Francisco: Chronicle Books, 1994.  ASIN: 0811806049;  120pp

*Recipes from Paradise: Life and Food on the Italian Riviera.   Fred Plotkin
                Boston: Little, Brown and Company, 1997.  ISBN: 0316710717;  496pp




Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor.  Peter Reinhart

Addison-Wesley Publishing Co., 1993. ISBN 0 201 62467 2 (p)

Reinhart’s first book on bread baking.  Interesting and informative.  Recipes use cup-measure.



Bread Upon the Waters: A Pilgrimage Toward Self-Discovery and Spiritual Truth.  Peter Reinhart

                Perseus Publishing, 2001. ISBN: 0 7382 0432 3 (p); 208pp.



The Secrets of Jesuit Bread Making.  Rick Curry.

                Perrenial, 1995. ISBN: 0 0609 5118 4 (p); 256pp.



Bread Baking with Father Dominic. Dominic Garramone.

                KETC, 1999. ISBN: 0 9674 6522 2 (C); 128pp.0

                One of several titles by this author based on the PBS series.



Bake and Be Blessed: Bread Baking as a Metaphor for Spiritual Growth.  Dominic Garramone.

                KETC, 2002. ISBN: 0 9674 6523 0 (p); 136pp.





English Bread and Yeast Cookery.  Elizabeth David.

Biscuit Books, New American Edition, 1995. ISBN: 0 9643 6000 4; 592pp.

0140299742, several editions exist.

Covers everything from milling to bread recipes, the history of bread and includes some old recipes as well.  The title is a bit strange since the book also contains French recipes and techniques.



Baking with Julia: Savor the Joys of Baking with America’s Best Bakers. Dorie Greenspan.

                William Morrow & Co., Inc., 1996. ISBN: 0 6881 4657 0; 480pp.

                Based on the PBS Series Hosted by Julia Child. Excellent section on artisanal breads.



King Arthur Flour Cookbook: 200th Anniversary Cookbook Dedicated to the Pure Joy of Baking.  Brinna Sands.

                Countryman Press, New Edition 1992. ISBN: 0 8815 0247 2; 624pp.



King Arthur Flour Companion: The All-Purpose Baking Cookbook.  Brinna Sands.

                Countryman Press, 2003. ISBN: 0 8815 0581 1; 640pp.



Bread for all Seasons: Delicious and Distinctive Recipes for Year-Round Baking. Beth Hensperger.

                Chronicle Books, 1995. ISBN” 0 8118 0582 4 (p); 168pp.



Baking Illustrated: A Best Recipe Classic. Cook’s Illustrated Staff.

                America’s Test Kitchen, 2004. ISBN: 0 9361 8475 2; 528pp.

From The Best Recipe Series.



Rose's Bread Bible. Rose Levy Beranbaum.

                W. W. Norton & Co. Inc., 2003. ISBN: 0 3930 5794 1 (c); 544pp.

                150 recipes, 32 pp photos plus 300 step-by-step illustrations in the author’s meticulous approach.



The Bread Bible: Beth Hensperger’s 300 Favorite Recipes.  Beth Hensperger

                Chronicle Books, 1999. ISBN: 0 8118 1686 9 (c); 528pp.



Bernard Clayton’s New Complete Book of Breads: 30th Anniversary Edition. Bernard Clayton, Jr.

Simon & Schuster, 2003 (revised) ISBN: 0 7432 3472 3; 704pp.

Gives step-by-step instructions using a Kitchenaid, food processor and by hand.  Recipes, using cup-measure, start with a “first bread” and follow with a large collection of other recipes.



SOURDOUGHS (refer to rec.food.sourdough FAQ #1)


Classic Sourdoughs. Ed Wood.

                Ten Speed Press, 2001. ISBN: 1 5800 8344 7 (p); 209 pp.


World Sourdoughs from Antiquity. Ed Wood

                Ten Speed Press, 1996 (revised). ISBN: 0 8981 5843 5 (P); 192pp.





Baba À Louis Bakery Bread Book: The Secret Book of the Bread.  John McLure.
                Chester, Vermont: Baba À Louis Bakery, 1993.  ISBN: 0-9636892-0-7; 132 pp.

*From a Baker’s Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen.  Gail Sher. 

Berkeley: Aris Books, 1984.  ISBN:0-943186-14-5(hc), 0-943186-11-0(p); 219 pp.

(See under Anticipated Forthcoming Titles for 20th Anniversary Edition)
This book was originally published in September 1984, by Aris Books in Berkeley. This is an ideal book for a beginning baker.  There is a 20+ page introductory section  "Methods and Principles of Bread Making”. This section also has an excellent chart on glazes and several good line drawings of slits for round loaves. (comments provided by Robert/Combat Lit)



*Parsons Bread Book: A Celebration of the Fine Art of Bread and the Great Bakers of New York City, etc.  The Senior Class in Editorial Design, Parsons School of Design. 

New York: Harper & Row, 1974.  ISBN: 0-06-013282-5; 72 pp.

*Prairie Home Breads: 150 Splendid Recipes from America’s Breadbasket.  Judith
M. Fertig. 

Boston: The Harvard Common Press, 2001.  ISBN: 1-55832-172-1; 230pp.




Baker’s Manual, 5th Edition. Joseph Amendola.

Wiley 2002. ISBN: 0471405256; 336pp.



The Taste of Bread.  Raymond Calvel.

Kluwer Academic Publishers, 2001. ISBN: 0 8342 1646 9 (C); 205pp.

Regarded as the “father” of bread. A very expensive text-book for the bread scientist.  Translated from the “Le Gout du Pain”.



Special and Decorative Breads. Bilheux, Roland, Alain Escoffier, Daniel Herve, Jean-Marie Pouradier.

John Wiley & Sons, Inc., 1997. ISBN: 0470 25005 4 (C); 304pp.




Anticipated Forthcoming bread titles:

*From a Baker's Kitchen:  Techniques and Recipes for Professional Quality Baking in the Home Kitchen. Gail Sher. 

Marlowe & Company; 20th Anniversary Edition. ISBN: 1 5692 4386 7 (P), 272 pp.

Projected publication date: January 9, 2005.



*The Handmade Loaf. Dan Lepard. 

                Mitchell Beazley 2005. ISBN: 1 8400 0966 7, 192pp.

Projected publication date: March 7, 2005.



*The Easy Way to Artisan Breads and Pastries.  Avner Laskin. 

                Sterling 2004.  ISBN: 1 4027 1260 x, 160pp.

Projected publication date: November 1, 2004



Daniel Leader on European Hearth Breads ?

Bruce Healy & Paul Bugat on Yeasted Pastries and Breads ?



This bibliography has been prepared by Rose Kish (RLK) and Graham Dolby (Graham) of alt.bread.recipes.



Janet Bostwick

Robert (“Combat Lit”)

Roland Saldanha (“Joe Doe”)