Random House New Releases - Cooking - Bread

Bread by Anne Sheasby

2013-11-05T00:30:00-05:00

Bread The very best recipes for loaves, rolls, knots and twists from around the world
Written by Anne Sheasby

Hardcover, 208 pages | Duncan Baird Publishers | Cooking - Bread | $16.95 | 978-1-84899-190-3 (1-84899-190-8)

Sheasby opens her new book with an authoritative introduction to bread baking that provides the basics, from the equipment and ingredients you will need to the techniques necessary to achieve perfect results every time. The chapters that follow present a collection of more than 100 superb recipes for breads of all kinds - including everyday rolls and loaves, exotic flat breads, mouthwatering teabreads and bakes, rustic Mediterranean-style breads, and festive loaves for special occasions. Also featured is a number of gluten-free breads for those on a restricted diet, and a selection of recipes specially developed for use in breadmachines.

Whether you are an experienced baker or a complete novice Bread will revolutionise your morning toast, your lunchtime sandwich and your evening meal.

Secrets of a Jewish Baker by George Greenstein

2013-05-15T00:30:00-05:00

Secrets of a Jewish Baker Recipes for 125 Breads from Around the World
Written by George Greenstein

eBook, 336 pages | Ten Speed Press | Cooking - Jewish & Kosher; Cooking - Baking; Cooking - Bread | $15.99 | 978-0-307-83446-1 (0-307-83446-8)

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, Greenstein reveals 125 recipes for the yeasted and quick breads that have been handed down through his family by three generations of bakers—the breads that made his bakery so well-loved for so many years. And now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection serves not only to teach bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the included Jewish recipes for all to enjoy.With the same helpful features that made this a cherished cookbook upon its original publication—separate instructions for mixing each recipe by hand, food processor, and stand mixer; tips for baking a week's worth of bread in as few as two hours; invaluable baker's secrets; and a very approachable style throughout—this revised edition also includes twelve new recipes to satisfy both old fans and new. So bring the spirit of that great old bakery back to life right in your very own kitchen, filling every room of your house with the wonderful aroma of freshly baked bread. And rest assured you'll bake with ease and success every time, thanks to George and his long-learned, very happily shared SECRETS OF A JEWISH BAKER.

The Cheese Board: Collective Works by Cheese Board Colletive

2012-11-06T00:30:00-05:00

The Cheese Board: Collective Works Bread, Pastry, Cheese, Pizza
Written by Cheese Board Collective Staff
Edited by Cheese Board Colletive
Foreword by Alice Waters

eBook, 240 pages | Ten Speed Press | Cooking - American - California Style; Cooking - Bread; Cooking - Pastry | $12.99 | 978-0-307-81538-5 (0-307-81538-2)

The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew I would be among friends. -Alice Waters, from the ForewordWhen a tiny cheese shop opened in Berkeley, California, in 1967, there was little hint of what the store-and the neighborhood-would grow into over the next 30 years. The Cheese Board became a collective a few years later and Chez Panisse opened across the street, giving birth to one of the country'¬?s most vibrant food neighborhoods, the epicenter of California'¬?s culinary revolution. Equal parts bakery, cheese store, pizzeria, and gathering place, the Cheese Board is a patchwork of the local community, where a passion for good food runs deep. THE CHEESE BOARD presents over 100 recipes for the store'¬?s classic breads, pastries, and pizzas, along with a history of the collective and an extensive cheese primer.

More than 150 classic recipes from one of the San Francisco Bay Area'¬?s most acclaimed culinary destinations.

Includes a history of the store, a cheese primer, and over 50 duotone photographs that capture the food and personality of the Cheese Board.

From the Trade Paperback edition.

Gluten-Free and Vegan Bread by Jennifer Katzinger

2012-11-06T00:30:00-05:00

Gluten-Free and Vegan Bread Artisanal Recipes to Make at Home
Written by Jennifer Katzinger

eBook, 192 pages | Sasquatch Books | Cooking - Bread | $24.95 | 978-1-57061-834-5 (1-57061-834-8)

Jennifer Katzinger makes baking artisanal gluten-free and vegan breads at home simple. This cookbook contains recipes for yeasted breads, fougasse, flatbreads, sweet breads, sourdough, quick breads, savory breads, sandwich breads. More than 60 recipes, including Country Baguette, Cinnamon Pecan Rolls, Kalamata Olive Bread, Simple Focaccia, Quinoa Crackers, Matzo Flatbread, Walnut Wild Rice Bread, Quick Anadama Bread, Irish Soda Bread, Cranberry Pecan Bread, and fifty others . . .

Gluten-Free and Vegan Bread by Jennifer Katzinger

2012-10-30T00:30:00-05:00

Gluten-Free and Vegan Bread Artisanal Recipes to Make at Home
Written by Jennifer Katzinger

Trade Paperback, 192 pages | Sasquatch Books | Cooking - Health & Healing - Allergy; Cooking - Bread; Cooking - Baking | $24.95 | 978-1-57061-780-5 (1-57061-780-5)

Flour Water Salt Yeast by Ken Forkish

2012-09-18T00:30:00-05:00

Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza
Written by Ken Forkish

Hardcover, 272 pages | Ten Speed Press | Cooking - Bread; Cooking - Pizza; Cooking - Baking | $35.00 | 978-1-60774-273-9 (1-60774-273-X)

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 Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Flour Water Salt Yeast by Ken Forkish

2012-09-18T00:30:00-05:00

Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza
Written by Ken Forkish

eBook, 272 pages | Ten Speed Press | Cooking - Bread; Cooking - Pizza; Cooking - Baking | $18.99 | 978-1-60774-274-6 (1-60774-274-8)

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.

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. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

My Pizza by Rick Flaste

2012-03-20T00:30:00-05:00

My Pizza The Easy No-Knead Way to Make Spectacular Pizza at Home
Written by Jim Lahey and Rick Flaste

Hardcover, 192 pages | Clarkson Potter | Cooking - Pizza; Cooking - Bread | $27.50 | 978-0-307-88615-6 (0-307-88615-8)

Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.

The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete.

The pizzas in this book aren’t your usual, run-of-the-mill pies. In fact, Jim’s unique topping pairings—such as Corn and Tomato, Coppa and Fennel, and Potato and Leek—reinvigorate this American favorite. His whimsy is apparent in his Pepperoni Pie, which doesn’t include the cured meat we have all come to expect; instead, riffing on “pepperoni” as the Italian plural for “pepper,” Jim offers a pie with red pepper puree, ground lamb, and pecorino cheese. To round out dinner, My Pizza also has recipes for starters and side salads—such as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Salad—and sweet finishes, from Milk Chocolate Sundae to Banoffee Pie.

With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.

My Pizza by Rick Flaste

2012-03-20T00:30:00-05:00

My Pizza The Easy No-Knead Way to Make Spectacular Pizza at Home
Written by Jim Lahey and Rick Flaste

eBook, 192 pages | Clarkson Potter | Cooking - Pizza; Cooking - Bread | $14.99 | 978-0-307-95323-0 (0-307-95323-8)

Panini by Ed Anderson

2012-01-25T00:30:00-05:00

Panini
Written by Carlo Middione
Photographed by Ed Anderson

eBook, 112 pages | Ten Speed Press | Cooking - Italian; Cooking - Bread; Cooking - Dairy | $5.99 | 978-1-60774-380-4 (1-60774-380-9)

Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured and uncured meats, poultry, seafood, vegetables, and condiments. From Mortadella and Prosciutto di Parma Panini to Artichoke and Tuna Panini, this satisfying collection elevates the common sandwich to sophisticated lunch or dinner fare.

A collection of 50 recipes for traditional and contemporary Italian-style sandwiches with only a few ingredients and lots of flavor.

From upscale caf?©s to corner delis to fastfood joints, panini are the new sandwich sensation in North America.

Reviews"Get inspired with San Francisco restaurateur Carlo Middione'¬?s pocket-sized book Panini."-Parade magazine "Parade Picks"

From the Hardcover edition.

Scanwiches by Jon Chonko

2011-11-08T00:30:00-05:00

Scanwiches
Created by Jon Chonko

Hardcover, 152 pages | powerHouse Books | Cooking; Cooking - Bread | $19.95 | 978-1-57687-589-6 (1-57687-589-X)

A fresh way of looking at the world’s most versatile food, Scanwiches is a declaration of love for that ubiquitous meal between two slices of bread: The Sandwich.

As simple as they are, sandwiches seem to inspire unusual devotion and bitter argument. Debates have lasted decades over the best way to prepare a club, what a true Philly cheesesteak really is, or who deserves credit for inventing the hamburger. But why shouldn’t people be passionate about sandwiches? They’re a food that’s threaded its way into the lives and cuisine of virtually every nation and culture where bread enters the daily diet. From Europe to South America, India to Vietnam, the hamburger and BLT to the wada pav and banh mi, sandwiches are often representative of regional and national identity—the food of the everyman. They reflect the history of the modern age, the story of the working class, and the evolution of mass-produced eats. From the invention of sliced bread to the hamburger assembly lines of modern fast food, sandwiches have unceremoniously taken us into the 21st century in the shadows of more brilliant symbols.

Scanwiches takes the sandwich and spreads it out for all to see. There’s nothing quaint or humble about its presentation. From full-frontal, cross sections of monsters like the Dagwood and club, to minute, geometric tea sandwiches whose construction looks more like minimalist art than culinary creation, Scanwiches presents unabashed food porn that satiates even the most severe sandwich fetish. A supernova of swirling bread, cheese, meat, and lettuce, suspended in a black, vacuous space, and reproduced at actual size, each sandwich lays imposing, exposed, and tantalizing. Complimented by text revealing the origins and development of each sandwich throughout history, you’ll learn to love and lust after these lowbrow delicacies in a whole new way.

Classic Sourdoughs, Revised by Jean Wood

2011-11-02T00:30:00-05:00

Classic Sourdoughs, Revised A Home Baker's Handbook
Written by Ed Wood and Jean Wood

eBook, 192 pages | Ten Speed Press | Cooking - Baking; Cooking - Bread; Cooking - Natural Foods | $13.99 | 978-1-60774-045-2 (1-60774-045-1)

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 perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines.

Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.

The Italian Baker, Revised by Ed Anderson

2011-11-01T00:30:00-05:00

The Italian Baker, Revised The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
Written by Carol Field
Photographed by Ed Anderson

eBook, 432 pages | Ten Speed Press | Cooking - Baking; Cooking - Bread; Cooking - Desserts | $18.99 | 978-1-60774-107-7 (1-60774-107-5)

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mozzarella? These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets waiting to be discovered.

In this groundbreaking classic—now thoroughly updated for today’s modern kitchen—Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.

Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds.

The Italian Baker is the only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. There is even a chapter on using leftover bread—with recipes ranging from hearty Tuscan bread soup to a cinnamon and lemon-scented bread pudding.

Winner of the International Association of Culinary Professionals Award for best baking book, The Italian Baker was also named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time. It has inspired countless professionals and home cooks alike. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must for every serious baker.

The Italian Baker, Revised by Ed Anderson

2011-11-01T00:30:00-05:00

The Italian Baker, Revised The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
Written by Carol Field
Photographed by Ed Anderson

Hardcover, 432 pages | Ten Speed Press | Cooking - Baking; Cooking - Bread; Cooking - Desserts | $35.00 | 978-1-60774-106-0 (1-60774-106-7)

Beard On Bread by James Beard

2011-10-12T00:30:00-05:00

Beard On Bread
Written by James Beard

eBook, 256 pages | Knopf | Cooking - Bread | $12.99 | 978-0-307-79055-2 (0-307-79055-X)

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.

From the Trade Paperback edition.

Classic Sourdoughs, Revised by Jean Wood

2011-07-12T00:30:00-05:00

Classic Sourdoughs, Revised A Home Baker's Handbook
Written by Ed Wood and Jean Wood

Trade Paperback, 192 pages | Ten Speed Press | Cooking - Baking; Cooking - Bread; Cooking - Natural Foods | $19.99 | 978-1-60774-007-0 (1-60774-007-9)

Peter Reinhart's Whole Grain Breads by Ron Manville

2011-05-18T00:30:00-05:00

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor
Written by Peter Reinhart
Photographed by Ron Manville

eBook | Ten Speed Press | Cooking - Bread | $18.99 | 978-1-60774-130-5 (1-60774-130-X)

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 because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.

From the Hardcover edition.

Crust and Crumb by Peter Reinhart

2011-04-13T00:30:00-05:00

Crust and Crumb Master Formulas for Serious Bread Bakers
Written by Peter Reinhart

eBook | Ten Speed Press | Cooking - Bread | $16.99 | 978-1-60774-132-9 (1-60774-132-6)

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

From the Trade Paperback edition.

The Bread Baker's Apprentice by Ron Manville

2011-04-06T00:30:00-05:00

The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread
Written by Peter Reinhart
Photographed by Ron Manville

eBook | Ten Speed Press | Cooking - Bread; Cooking - Baking | $18.99 | 978-1-60774-129-9 (1-60774-129-6)

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 study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as
the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.

The Laurel's Kitchen Bread Book by Bronwen Godfrey

2011-03-02T00:30:00-05:00

The Laurel's Kitchen Bread Book A Guide to Whole-Grain Breadmaking
Written by Laurel Robertson, Carol Flinders and Bronwen Godfrey

eBook, 464 pages | Random House Trade Paperbacks | Cooking - Bread; Cooking - Baking; Cooking | $17.99 | 978-0-307-76116-3 (0-307-76116-9)

The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook".

From the Trade Paperback edition.

Random House New Releases - Cooking - Bread

Bread by Anne Sheasby

Bread The very best recipes for loaves, rolls, knots and twists from around the worldWritten by Anne Sheasby

Secrets of a Jewish Baker by George Greenstein

Secrets of a Jewish Baker Recipes for 125 Breads from Around the WorldWritten by George Greenstein

The Cheese Board: Collective Works by Cheese Board Colletive

The Cheese Board: Collective Works Bread, Pastry, Cheese, PizzaWritten by Cheese Board Collective Staff Edited by Cheese Board Colletive Foreword by Alice Waters

Gluten-Free and Vegan Bread by Jennifer Katzinger

Gluten-Free and Vegan Bread Artisanal Recipes to Make at HomeWritten by Jennifer Katzinger

Gluten-Free and Vegan Bread by Jennifer Katzinger

Gluten-Free and Vegan Bread Artisanal Recipes to Make at HomeWritten by Jennifer Katzinger

Flour Water Salt Yeast by Ken Forkish

Flour Water Salt Yeast The Fundamentals of Artisan Bread and PizzaWritten by Ken Forkish

Flour Water Salt Yeast by Ken Forkish

Flour Water Salt Yeast The Fundamentals of Artisan Bread and PizzaWritten by Ken Forkish

My Pizza by Rick Flaste

My Pizza The Easy No-Knead Way to Make Spectacular Pizza at HomeWritten by Jim Lahey and Rick Flaste

My Pizza by Rick Flaste

My Pizza The Easy No-Knead Way to Make Spectacular Pizza at HomeWritten by Jim Lahey and Rick Flaste

Panini by Ed Anderson

Panini Written by Carlo Middione Photographed by Ed Anderson

Scanwiches by Jon Chonko

Scanwiches Created by Jon Chonko

Classic Sourdoughs, Revised by Jean Wood

Classic Sourdoughs, Revised A Home Baker's HandbookWritten by Ed Wood and Jean Wood

The Italian Baker, Revised by Ed Anderson

The Italian Baker, Revised The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and CookiesWritten by Carol Field Photographed by Ed Anderson

The Italian Baker, Revised by Ed Anderson

The Italian Baker, Revised The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and CookiesWritten by Carol Field Photographed by Ed Anderson

Beard On Bread by James Beard

Beard On Bread Written by James Beard

Classic Sourdoughs, Revised by Jean Wood

Classic Sourdoughs, Revised A Home Baker's HandbookWritten by Ed Wood and Jean Wood

Peter Reinhart's Whole Grain Breads by Ron Manville

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary FlavorWritten by Peter Reinhart Photographed by Ron Manville

Crust and Crumb by Peter Reinhart

Crust and Crumb Master Formulas for Serious Bread BakersWritten by Peter Reinhart

The Bread Baker's Apprentice by Ron Manville

The Bread Baker's Apprentice Mastering the Art of Extraordinary BreadWritten by Peter Reinhart Photographed by Ron Manville

The Laurel's Kitchen Bread Book by Bronwen Godfrey

The Laurel's Kitchen Bread Book A Guide to Whole-Grain BreadmakingWritten by Laurel Robertson, Carol Flinders and Bronwen Godfrey

Bread The very best recipes for loaves, rolls, knots and twists from around the world
Written by Anne Sheasby

Secrets of a Jewish Baker Recipes for 125 Breads from Around the World
Written by George Greenstein

The Cheese Board: Collective Works Bread, Pastry, Cheese, Pizza
Written by Cheese Board Collective Staff
Edited by Cheese Board Colletive
Foreword by Alice Waters

Gluten-Free and Vegan Bread Artisanal Recipes to Make at Home
Written by Jennifer Katzinger

Gluten-Free and Vegan Bread Artisanal Recipes to Make at Home
Written by Jennifer Katzinger

Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza
Written by Ken Forkish

Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza
Written by Ken Forkish

My Pizza The Easy No-Knead Way to Make Spectacular Pizza at Home
Written by Jim Lahey and Rick Flaste

My Pizza The Easy No-Knead Way to Make Spectacular Pizza at Home
Written by Jim Lahey and Rick Flaste

Panini
Written by Carlo Middione
Photographed by Ed Anderson

Scanwiches
Created by Jon Chonko

Classic Sourdoughs, Revised A Home Baker's Handbook
Written by Ed Wood and Jean Wood

The Italian Baker, Revised The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
Written by Carol Field
Photographed by Ed Anderson

The Italian Baker, Revised The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies
Written by Carol Field
Photographed by Ed Anderson

Beard On Bread
Written by James Beard

Classic Sourdoughs, Revised A Home Baker's Handbook
Written by Ed Wood and Jean Wood

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor
Written by Peter Reinhart
Photographed by Ron Manville

Crust and Crumb Master Formulas for Serious Bread Bakers
Written by Peter Reinhart

The Bread Baker's Apprentice Mastering the Art of Extraordinary Bread
Written by Peter Reinhart
Photographed by Ron Manville

The Laurel's Kitchen Bread Book A Guide to Whole-Grain Breadmaking
Written by Laurel Robertson, Carol Flinders and Bronwen Godfrey