Bakers' Bookshelf

"When I finish my approximately 200 loaves each day I do not credit magic! I credit my strength, my endurance, knowledge, science and my endless curiosity for the physics and chemistry of bread."
...Laura Holland

This logo means the Author is a Guild Member.

The following books are sold in Association with Amazon.com

52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust

William Alexander (Algonquin Books, Chapel Hill, NC,2010)

Advanced Bread and Pastry: A Professional Approach

San Francisco Baking Institute: Michel Suas, Didier Rosada, Brian Wood, and Miyuki Togi

Amy's Bread, Revised and Updated: Artisan-Style Breads, Sandwiches, Pizzas, and More from New York City's Favorite Bakery

Amy Scherber, Toy Kim Dupree, and Aimee Herring (Wiley, 2010)

Artisan Baking Across America: The Breads, The Bakers, The Best Recipes

Artisan Breads at Home

Eric Kastel (The Culinary Institute of America, 2010)

The Baker's Trade: A Recipe for Creating the Successful Small Bakery

Zachary Schat (Acton Circle Publishing, 1998)

Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home

Ciril Hitz (Beverly, Massachusetts: Quarry Books, 2008)

Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond

Ciril Hitz (Beverly, Massachusetts: Quarry Books, 2009)

Baking Bread: Old and New Traditions

Beth Hensperger (San Francisco: Chronicle Books, 1992)

Baking with Julia

Dorie Greenspan - Based on the PBS Series Baking with Julia (New York, William Morrow and Company, 1996)

Bernard Clayton's New Complete Book of Breads

Bernard Clayton, Jr. (New York: Simon and Schuster, 1987)

The Best Bread Ever - Great Homemade Bread Using Your Food Processor

Charles Van Over, Broadway Books (a division of Bantam/Doubleday/Dell), 1997

Boulangerie: The Craft and Culture of Baking in France (Check out-of-print service)

Paul Rambali (New York: Macmillan, 1994)

Bread: A Baker's Book of Techniques and Recipes

Jeffrey Hamelman (John Wiley & Sons, 2004)

Bread Alone

Daniel Leader and Judith Blahnik (New York: William Morrow, 1993)

Bread and Chocolate : My Food Life in San Francisco

Fran Gage, Paperback (Sasquatch Books, 1999)

The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread

Peter Reinhart (Ten Speed Press, 2002)

Bread Baking: An Artisan's Perspective
Dan DiMuzio (John Wiley & Sons, 2009)

The Bread Bible : Beth Hensperger's 300 Favorite Recipes

Beth Hensperger (Chronicle Books, 1999)

Bread Book

Thom Leonard (Talman Co., 1990)

The Bread Builders : Hearth Loaves and Masonry Ovens

Daniel Wing and Alan Scott, Paperback (Chelsea Green Pub Co, 1999)

Bread for the Wilderness: Baking as Spiritual Craft

Jay Cooper Rochelle (Fairfax VA: Xulon Press, 2001)

Bread Machine Baking : Perfect Every Time : 75 Foolproof Recipes for Every Bread Machine on the Market-Including Yours

Lora Brody, Millie Apter (Contributor) (William Morrow & Co, 1996)

Bread of the Three Rivers (The Story of a French Loaf)

Sara Mansfield Taber (Boston: Houghton Mifflin, 2001)

Bread upon the Waters : A Pilgrimage Toward Self-Discovery and Spiritual Truth

Peter Reinhart, Hardcover (Perseus Pr., 2000)

Bread: 150 TraditionalRecipes From Around the World (Check out-of-print service)

Gail Duff (New York: Macmillan, 1993)

The Breads of France and How to Bake Them in Your Own Kitchen

Bernard Clayton, Jr. (New York: Ten Speed Press, 2002)

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

Kiko Denzer (Hand Print Press, 2000)

Cooking With Artisan Bread

Gwenyth Bassetti, Jean Galton, Paperback (Sasquatch Books, 1998)

Crust and Crumb: Master Formulas For Serious Bread Bakers

Peter Reinhart (TenSpeed Press, 1998. Winner of James Beard Award, Best Baking Book of 1998.)

The Dessert Architect

Robert Wemischner (Delmar Cengage Learning, 2009)

Flatbreads and Flavors : A Baker's Atlas

Jeffrey Alford, Naomi Duguid (Contributor) (William Morrow & Co., 1995)

Focaccia : Simple Breads from the Italian Oven

Carol Field (Chronicle Books, 1995)

Got Milk? The Cookie Book

by Peggy Cullen, Rita Maas (Photographer),(San Francisco: Chronicle Books, 2000)

The History of Bread

Bernard Dupaigne (Harry N. Abrams, Inc., 1999)

How to Bake : The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory

Nick Malgieri, Tom Eckerle (Photographer) (HarperCollins, 1995)

How to Bake Bread: The Five Families of Bread

Michael Kalanty (Red Seal Books, 2009)

The Italian Baker

Carol Field (New York: Harper and Row, 1985)

The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

King Arthur Flour (Countryman Press, September 2003)

Macrina Bakery Cookbook

Leslie, Mackie with Andrew Cleary, Foreward by Carol Field (Sasquatch Books, October 2003)

The Metropolitan Bakery and Cafe Cookbook

James Barrett and Wendy Smith Born (Rodale Press, October 2003)

My Bread: The Revolutionary No-Work, No-Knead Method

Jim Lahey (New York, W.W.Norton & Company, 2009)

Nancy Silverton's Pastries from the La Brea Bakery

by Nancy Silverton, Teri Gelber, Steven Rothfeld (Photographer), (Villard Books, 2000)

No Need to Knead: Handmade Italian Breads in 90 Minutes

Suzanne Dunaway, Hardcover (Hyperion, 1999)

Peter Reinhart's Artisan Breads Everyday

Peter Reinhart (Ten Speed Press, 2009)

Piano, Piano, Pieno; Authentic Food from a Tuscan Farm

Susan McKenna Grant (Harper Collins, 2006)

Practical Baking (Check out-of-print service)

William J. Sultan (New York: John Wiley & Sons, 1989)

Rustic Fruit Desserts

Secrets of a Jewish Baker

George Greenstein (Freedom, CA: The Crossing Press, 1993)

Six Thousand Years of Bread : Its Holy and Unholy History (The Cook's Classic Library)

H.E. Jacob (Lyons & Burford, Publishers, 1997)

The SoNo Baking Company Cookbook

John Barricelli, with foreward by Martha Stewart (Clarkson Potter, New York, 2010)

Special and Decorative Breads, Volume I & II.

Roland Bilheaux, Alain Escoffier, Daniel Hervé and Jean-Marie Pouradier (Paris and New York: Compagnie Internationale de Consultation Education et Media and Van Nostrand Reinhold, 1987)

The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery

Amy Scherber and Toy Kim Dupree (Hoboken, New Jersey: John Wiley and Sons, 2008)

The Taste of Bread

Raymond Calvel, translation by Ron Wirtz (Aspen Publishers, 2001)

The Village Baker

Joe Ortiz (Berkeley: Ten Speed Press, 1993)

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

Beatrice Ojakangas (IDG Books Worldwide, 1998)

Other Sources for Books on Baking

Many members have inquired about where they can purchase books written for professional bakers. Here are several possible sources, all of which accept orders using major credit cards:

For Professor Raymond Calvel's books, "La Boulangerie Moderne" and "Le Gout du Pain" (in French), try these: